DOTW: Vodka Sauce

Distilled spirits aren’t just for behind the bar. We often find them used in the kitchen as well. From bourbon glazes to tequila lime marinades to liqueur filled candies, spirits can hold an important role in creating some very delicious edibles. That being said, if it can be infused, you can find it here. Today’s journey ventures into the kitchen to add a bit of Infusiasm to one’s pasta.



Garlic-Habanero Vodka Sauce

1 cup garlic-habanero infused vodka
2 tbsp. olive oil
¾ lbs. prosciutto chopped (optional)
2 tbsp. fresh parsley, chopped
2 tbsp. fresh basil, chopped
Salt and pepper to taste
1 (28 oz.) can roma tomatoes, with juice
2 (8 oz.) cans tomato sauce
1 cup heavy cream

– Heat olive oil in a large skillet over medium heat
– Sauté the prosciutto (optional), parsley, basil, salt and pepper
– Add the garlic-habanero infused vodka to the skillet and simmer for ten minutes
– Crush tomatoes and stir them into the skillet along with the 2 cans of tomato sauce and 1 can full (8 oz.) of water
– Simmer this mixture for around 15 minutes, stirring occasionally
– Add heavy cream and cook for another 2 minutes, stirring occasionally
– Remove from heat and serve with your favorite cooked pasta


This sauce also goes well as a base for a quirky pizza. Don’t judge me until you try it. Bet you didn’t know I knew my way around a kitchen. Me neither. But turns out it’s not as hard as I remember it being back in my college days. I guess Ramen is tricky when your mind is filled with all sorts of text book knowledge… Yea. We’ll go with that excuse.



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