yesterday was busy.� and i’m used to things being pretty cruisy.� cruisy means you do what you want, when you want and just about anything can get put off for another day.� all plans�stay flexible and i never ever leave the house before 11 am.� please don’t hate me cause i’m cruisy…
but yesterday was busy.� and i’m not wired for busy – yet.� but i’m an adaptable kinda gal and i’ll ease into this.� because i’m in for a lively�period coming up here.� with deadlines.� DEADlines.� just the mere word is enough to scare the bejeezus out of you.
so�yesterday at 4:30 i’m in the middle of ‘whole foods’ trying to decide what i’m making for dinner.��my kid and her kid were coming over and i wanted to make her something she’d love.� i remembered the cheese cavatelli from lazzaroli’s in my freezer along with the leftover pesto from the summer and i figured i could whip up a vodka sauce pretty quickly.
i had a can of san marzano crushed tomatoes so i grabbed that from the pantry, lightly sauteed some garlic in some olive oil added a pinch of salt and the tomatoes and let it cook for a few minutes.� then i added a few glugs of vodka, cooked that down and then some cream.� done.� easy.� fast.� perfect!�
vodka sauce is a debatable issue among the foodie crowd.� some say it’s nothing more than a gimmick that�came about from a marketing campaign to sell more vodka back in the 70’s.� others say that frank sinatra invented it.� but after a bit of�googling i read that the vodka is used to release the acids and flavor in the sauce and also to enhance the sweetness of the cream.� and�even if vodka doesn’t have much of a flavor on its own, when mixed with the other ingredients it�acts as�a flavor enhancer.� and i believe everything i read on the internet. �so i’m going with that.
the 5 year old got a chocolate cupcake with a colorful�buttercream�turkey on top.� it was a huge smash success, perhaps because i agreed for it to be his�first course�before his chef boyardee.� we’ve implemented the�’no vodka’ rule for the kid.� but that’s just us.
anyway, he was the designated driver.
4 responses so far ↓
1 FireDog // Nov 18, 2007 at 12:21 pm
Ah, so the vodka really is a flavor enhancer. Sayeth Absolute.com!
That really is a quick sauce. Quick is good… for me.
2 annie // Nov 18, 2007 at 6:13 pm
Hey claudia, I have to say that I made rigatoni with a vodka-tomato-cream sauce tonight, and my husband HATED it because he said he could taste the alcohol really strongly. I cooked the sauce more and added more cream and he pronounced it “edible” but I know he never wants to see it again. I thought it was pretty good, although I liked it better after I tinkered with it because it did have kind of a strong “bite” before I cooked it longer. Could you taste the vodka? Was it strong? Did you use real cream or half and half?
3 claudia // Nov 18, 2007 at 6:17 pm
I cooked it down very well on a high heat
I couldn’t taste any alcohol – at all
I used real cream (she’s a size 4)
4 lauren // Nov 19, 2007 at 11:06 am
i will defend vodka sauce to my dying day as completely yummy. but then i’m also known to unapologetically eat unsophisticated foods. anyway, to any doubters out there- as i have eaten it wherever served- done right it shouldn’t taste like alchohol. there should be more of a cream taste than alcohol.
and the kid drove us home just fine off his super high sugar buzz.
(actually he fell asleep in the back seat drooling after 1.3 miles)
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