Pasta with Homemade Vodka Sauce + Recipe

I feel as though I haven’t blogged in ages. The past few weeks have been more hectic than usual. I moved into a new apartment downtown and was without internet for about a week. Then, once I got my internet connected, the hard drive of my computer failed (according to the computer shop tech guy) which reduces me to using computers at internet cafes or libraries for the next few weeks.

But in a way it’s a good thing, since it has forced me to find other things to do with my time such as getting my new kitchen set up, baking cookies, going running, and other stuff I don’t usually bother to do due to my pathetic internet addiction.

Anyway, my point is that the whole process of getting started up in a new place is a pain in the ass. It’s not easy to cook when half of your supplies are in boxes and the light bulb isn’t working and do we have any garbage bags?? Thankfully I had this recipe partially memorized from Isa Chandra’s Veganomicon. I’m not certain how accurate I’ve listed the ingredients here since my cookbook was bured in a box somewhere and I had to wing it. It is the best meal  to make ever if you’ve just moved somewhere new. I pretty much lived off of it for the first week of November. Just make the sauce, cook some noodles and heat up frozen veggie meatballs to throw on top and you’ve got yourself a solid meal that works for both dinner and lunch.

VODKA SAUCE

You will need

  • 1 tbsp olive oil
  • 5 cloves of fresh minced garlic
  • 1 28 oz can of crushed tomatoes
  • handful of fresh basil, or one basil ice-cube. 1 tbsp of dried would work, too.
  • 1/4 cup of vodka
  • 1/4 cup of ground almonds
  • 1 tsp dried oregano (or throw in some fresh if you have it)
  • salt and pepper to taste

Heat a medium sized saucepan on low setting and add the olive oil. Add the minced garlic and cook until lightly browned. Be careful not to burn it. Now add the crushed tomatoes, vodka and oregano. If you’re using frozen basil cubes, add them now so they can melt.

Keep it on low setting (any higher, and it tends to spatter everywhere) until it has heated through. Now add the ground almonds and the fresh basil, if using. Season with salt and pepper.

That’s it! Now add it to your pasta.

I’ve got to get going as I’m running out of time on the computer. And I apologize for not providing photos. I”ll have to add some later once my computer is up and running again.

Thanks for stopping by today,

D.

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