One of the ways we can help the environment is to eat less meat. As I have said here before I am not a vegetarian but I do try to do my part. In my house we actually do not follow meatless Monday it is usually meatless Wednesday or Thursday. Due to my grocery shopping schedule it is easiest for me to serve meat early in the week and go meatless later in the week. So whatever works for you will work of the environment. This recipe is a huge favorite in our house. I have adapted it a bit to fit our style but I will give you some variations
1 lb of pasta (penne or rigatoni is best)
1 or 2 cloves of garlic
1/4 cup of vodka
1 can of diced tomato’s (we prefer the petite diced here)
2 tablespoons of olive oil
1/4 of heavy cream
salt and pepper
Red Pepper (optional)
Boil the water for the pasta and prepare as directed. Start the recipe at the same time you start the water to boil by the time the water boils and cooks the sauce will be prepared.
Heat the olive oil in a large frying pan. Grate the garlic into the hot oil and saute but do not burn it. Add the vodka and allow it to burn off. Open the can of tomato’s and drain the liquid and add to the pan. Add salt and pepper (and red pepper if you want it to be hot, we omit here so I am not sure how much you would like but I have seen this as an ingredient for most recipes). Keep on medium heat and stir occasionally. Heat until liquid is gone. Turn the heat to low and pour in heavy cream stir together, leave the burner on for one or two minutes and then shut off and continue to stir if needed. You do not want the cream to cook or curdle.
Strain pasta and put in a large bowl. pour sauce over the pasta and mix together. Let stand for a few minutes so that the sauce sticks to pasta.
This recipe reheats well. If you want to add more nutrients to this add your families favorite veggies like peas or carrots (everything goes well with a cream sauce right).
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