Not exact matches
Tony and I made a big pot of marinara
sauce — basically a base
sauce so that we can make a
vodka sauce, or I can make a spicy
sauce for me at some point.
Another idea
for the pasta
sauce... when you take it from the freezer and thaw... add cream and
vodka.
This recipe
for Pumpkin Pasta
Sauce is my fall inspired take on Penne Alla
Vodka with penne pasta coated in fresh roasted Pumpkin
Vodka Cream
Sauce, parmesan cheese, and fresh basil.
I used the usual ingredients needed
for the
sauce, which originated from Russia: mushrooms, onions, shallots,
vodka, sour cream, coarse - grain mustard and tomato paste, but I paired it with my homemade gnocchi.
INGREDIENTS 1/4 cup tomato juice 2 ounces
vodka 1 tablespoon lemon juice 1/2 teaspoon Sriracha
sauce 1/2 teaspoon prepared horseradish 1/4 teaspoon salt - free herbal seasoning mix 1 dash shoyu Sea salt and black pepper,
for serving Lemon wedges,
for serving Cherry tomatoes,
for serving
Semolina pasta (and other wheat varieties) is reserved
for recipes that are meant to be smothered in hella olive oil / sea salt flakes / fresh cracked pepper and / or various tomato
sauces (marinara,
vodka, etc.).
For the Farfalle with
Vodka Cream
Sauce: In a medium bowl, add egg yolks and 1/4 cup of heavy cream, whisk to combine and set aside.
For a creamy vegan take on pasta with
vodka sauce, make your favorite marinara recipe, and stir a half cup of pureed cannellini beans and a few tablespoons of
vodka near the end of the cooking time.
Single Serving Recipe favorites include recipes
for Tomato
Sauce,
Vodka Sauce, Alfredo
Sauce and other Small Batch
Sauce Recipes.
Almond cake with chocolate - coconut frosting Almost raw vanilla nut tiramisu (GF) Baked pumpkin and tofu with kale (GF) Banana bread French toast Black bean + tempeh tacos with cashew cheese
sauce (GF) Blueberry muffins with almond crumb topping Broccoli + sunflower seed ravioli with cashew
vodka sauce Buckwheat waffle with blueberry maple syrup,
for one (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate chunk peanut butter soft serve (GF) Chocolate glazed toasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF) Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel crumbs
With its signature crushed tomatoes, red pepper,
vodka and cream (note: the cream doesn't get added until right before you serve it)-- this
sauce simmers on low
for a couple of hours so that its flavors meld and its spices intensify.
So
for guests on the wagon, serve them a volatile Virgin Mary, which retains the hot
sauce but eliminates the
vodka.
4 ounces fresh tomato juice 2 ounces fresh carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire
sauce 3 - 4 drops olive oil Lime or lemon wedge, sea salt (or celery salt) and black pepper,
for rimming the glass Garnish of choice 2 ounces
vodka, if making with alcohol.