Need a fast and easy dinner? Unexpected company coming and you have no idea what to make for dinner in a pinch? I got you covered! In today’s recipe I’m using my favorite jarred pasta sauce, Rao’s, which rivals anyone’s homemade sauce. So when I don’t have time to cook sauce all day, I always have this in my pantry. I use the 24 ounce jar of whatever flavor profile you wish, I used tomato basil this round. So I don’t drink alcohol and haven’t for about 6-7 years, since I was seriously running ultra distances. I never got back to it because I feel better without but I just want to note that the alcohol in the vodka does cook off so no need to worry but if it is a concern, feel free to omit.
Let’s get started!
Larger 24 oz jar of Rao’s marinara sauce or whatever is your favorite.
3/4 cup of non flavored vodka
3/4 cup of canned coconut cream
If you want the sauce a bit sweeter add 2 tbl of maple syrup
2 tbl nutritional yeast for a cheesier flavor
Fresh basil for garnish
Salt and pepper
In a large Dutch oven, add your sauce over low heat. To that sauce immediately add your vodka and allow to cook (bring it to a boil and then reduce the heat to a very low simmer) for about 30 minutes. Stir occasionally. Once you start to prepare your pasta and get that in the boiling water, add your cream to the marinara sauce and stir to combine. Taste and add salt and pepper as needed. Cook your pasta noodles then drain. I prefer to add the noodles back to the cooking vessel with about 1/4 cup of reserved cooking water and then ladle the vodka cream sauce (this is a preference to how saucy you want it). We like a lot of sauce. Toss and plate immediately.
Wishing you a lovely day! ~xx
— Knead to Cook