This was good. The only reason we made it though it had rave reviews and we needed to use some vodka a friend had left at our house when he moved out. We don’t drink so when I saw this recipe I figured we might as well make it. However, it is not as good as our tomato basil sauce. Granted that sauce is significantly more decadent with 4 times as much cream and some cheese mixed in, so perhaps this ones better health value makes it worthwhile but I’ll just make the tomato basil sauce instead. It’s easier too. Also, I was was incredibly disappointed to see the quinoa noodles had more corn flour than quinoa flour. Whole wheat noodles would have been healthier and tastier (and cheaper!).
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup vegetable stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz quinoa rotini
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots.
- Gently sauté the shallots for 3-5 minutes.
- Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup.
- Reduce the vodka down to half, about 2 or 3 minutes.
- Add the stock and the tomatoes.
- Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
- While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente.
- Stir the cream into the sauce.
- When the sauce returns to a bubble, remove it from the heat.
- Drain the pasta and toss the hot pasta with the sauce and the basil leaves.
- Serve with a crusty bread.