One of Mike's Favorites...

Mike likes food.  There are only a handful of foods that Mike won't touch: mushrooms, eggplant, squash, tofu, and cooked carrots.  Really, that's all I know of.  One of Mike's favorite foods is pasta with vodka sauce.  Vodka sauce doesn't really score a home run in my ball park, but that may be because I have only had vodka sauce out of a jar... never homemade.  Until last night!!!  I found this recipe on this other blog I read, Annies Eats.  I pitched the idea to Mike, we ran to Wegmans, and then went for it.  It was not heavy at all, despite having cream in the sauce, and it had a nice spicy kick to it that was just right- it didn't leave your mouth burning after the meal.  Mike perfectly grilled some chicken breasts marinated in rosemary and basalmic vinegar (prepacked in the Wegmans meat dept).  It went so well with the pasta.  I will definitely make this again!

Redhead Pasta alla Vodka (adapted from Annies Eats)
1 (16 oz or so) package dried pasta of your choice (I used Wegmans Food You Feel Good About Italian Classics Orchiette, but I bet bowtie pasta or penne would be delicious too!)
-1 cup diced, canned tomatoes
-1 cup tomato puree
-2 tbsp olive oil
-1/4 minced onion
-1 1/2 tbsp tomato paste
-3 cloves garlic, minced
-1/2 tsp red pepper flakes (if you like spicy, add a dash more.  If you don't like spicy, just put a small dash in the recipe)
-1/2 tsp salt
-1/2 cup plain, NOT flavored, vodka (save the flavored stuff for a post-cooking refreshment)
-1/2 cup heavy cream
-1/2 cup reserved pasta water
-2 tbsp finely chopped fresh basil
-parmesan cheese, for topping

Bring a large pot of salted water to a boil.  Cook the pasta according to package directions, until the pasta is al dente (a little chew).  My pasta took about 14 mins.

While the pasta is cooking, heat the olive oil in a LARGE saucepan over medium-high heat.  Add the onion and tomato paste and cook until the onions are soft and translucent (3 mins or so).  Stir in the garlic and crushed red pepper.  Stir for 30 seconds, then add the tomato puree and diced tomatoes.  Take the saucepan off the heat, and add the vodka (so it doesn't catch fire and flare up, burning you).  Return the pan to the heat, and stir.  Turn the heat down to medium-low, and let the sauce simmer for 8-10 minutes, to cook off the alcohol flavor.  Stir the sauce occasionally to prevent it from burning.  Next, add the cream, stirring until heated through, about 1 minute.  Toss in your cooked pasta, and let the mixture cook for 1-2 minutes.  If the sauce gets too thick, add some of the reserved pasta water to thin it out.  Lastly, add the basil.  Serve pasta topped with parmesan cheese.  Delish!!

Mike's Review:  "I would say it had good flavor.  But if you don't like spicy food, I would see it being too spicy [which is why you should add the red pepper flakes according to your own taste preferences!].  I thought it was delish!"