I have been cooking this for years because:
a.) it is delicious
b.) it is simple to make
c) it has vodka in it. Holla!
It takes no time to throw together which makes it a rather impressive weeknight meal. It’s 6 ingredients ( I don’t count the olive oil and salt and pepper, everyone has that in their pantry) create the most luscious sauce that can be served over any type of pasta. This time I chose rigatoni.
Here is how I cook it.
Over medium heat, sauté 1 tbsp. olive oil and 2 cloves of garlic for 3 minutes or so, Do not burn! Add 1/8 tsp red pepper flakes. Turn the heat off and add 1/3 cup vodka. Turn the stove back on and cook until liquid reduces.
Add 1 (14oz) can of fire roasted diced tomatoes (juice and all) and cook til it comes to a simmer. Simmer for 5 minutes. Add 1/2 cup half and half and bring back to a low simmer.
Add 4 oz. cubed Velveeta and stir while it melts. Add salt and pepper to taste.
This is it. The sauce should look something like this. Go ahead, eat a spoonful of it by itself. Your welcome. Now serve it over any pasta of your choice.
Easy Vodka Pasta
1 tbsp. olive oil
2 cloves garlic, minced
1/8 tsp red pepper flakes
1/3 cup vodka
1 (14oz) can fire-roasted diced tomatoes
1/2 cup half and half
4 oz. cubed Velveeta
salt and pepper to taste
In a skillet over medium heat, sauté the garlic and red pepper flakes in the olive oil for a few minutes. Turn the fire off and add the vodka to the pan. Turn the heat back on and cook until the liquid reduces. Add the can of tomatoes and cook for 5 minutes. Stir in the half and half and cook until it reaches a low simmer. Stir in the chunks of Velveeta until it melts into the sauce. Season with salt and pepper. Serve over pasta.