It is said that Pasta Alla Vodka originated at Orsini Restaurant in New York, where it is believed that Chef Luigi Franzese invented the dish in the 1970s. Although there are often conflicting claims to the invention and history of the dish, one author claims that it was invented at Dante, a restaurant in Bologna, Italy.

Most recipes that call for alcohol—wine, beer, or a spirit—do so because of the respective flavor that gets added. Not so for vodka. Vodka sauce is a pink sauce with a splash of booze that exists somewhere between a tomato sauce and an Alfredo sauce. Denser milk products (such as cream) can separate, especially when an acid (like tomatoes) is introduced.

Vodka acts as an emulsifier, bonding water and fat together until they exist in smooth harmony preventing the cream from separating. This is the same principle at work when you add dijon mustard to a vinaigrette to keep your oil from separating from your vinegar. And because vodka is an excellent solvent (alcohol is the catalyst in bitters, tinctures, elixirs, and many herbal cure-alls), it extracts flavors and aromas from herbs and spices where water alone can’t.

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of Bartolino’s Restaurants in St. Louis.

So should you use a cheap or expensive vodka? Don’t skimp because you’ll likely be the one to drink the rest of the bottle.  I drove to Defiance, Missouri, to grab a bottle of Judgment Tree Vodka from my sweet friend Chris Lorch.  Chris is the co-founder of the Distillery of Defiance and the head winemaker for Sugar Creek Winery.  I have known Chris since college and am lucky to run into him every once in a while!  His place in Defiance is warm and inviting.  And his vodka, made from grapes, has a refined smoothness and distinct but subtle nuances and complexities.

Judgment Tree is a historical reference in these parts and is an homage to the great explorer and pioneer Daniel Boone.  When Boone moved to Missouri, he settled in the township of Defiance near the Missouri River and the Femme Osage District. In June of 1800, Daniel was appointed to the position of Spanish Commandant of the Femme Osage District. At that time, his district was a region running indefinitely west and north along the north side of the Missouri River.

In this role, Boone acted as the district’s civil administrator and military commander, as well as having the dual role of Spanish Syndic (Judge) of civil disputes. In his role, he held court under the large elm “Boone Judgment Tree.” (1)

As always, tag me if you make it, and let me know what you think!  And if you’re from St. Louis or ever in town visiting, be sure to head out to Defiance, stop by the Judgment Tree memorial, and stop in and see Chris. Tell him Stephanie sent you!

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Pasta alla Vodka

• Author: Stephanie Bosch

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Ingredients

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• 2 tablespoon butter
• 5 cloves garlic, thinly sliced
• 1 medium onion, minced
• 1 4.5-oz. tube or ½ cup double-concentrated or regular tomato paste
• Healthy pinch red pepper flakes
• 1/3 cup quality vodka
• 1 tablespoon balsamic vinegar
• 1 cup reserved pasta water
• 1 can whole crushed tomatoes (28 ounces)
• Coarse kosher salt (Morton’s or Diamond) and pepper
• 16 ounces pasta, such as penne rigate or rigatoni
• 1/2 cup heavy cream (I use Silk brand plant-based whipping cream)
• 1/3 cup fresh basil leaves (torn or shredded)
• 1/2 cup grated parmesan cheese, plus more for serving (I used Violife)

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Instructions

1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring the water to a boil. Add pasta. Cook pasta al dente. This usually is about 2 minutes before full cooking time.  When the pasta is done, do NOT drain the pasta water.
2. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove the peel. Carefully slice into thin slices.
3. Peel and dice onion.
4. Grate 4 oz of vegan parmesan (I used Violife Parmesan)
5. Heat butter in a large saute pan over medium heat. Add onion and garlic and cook, stirring constantly, until onion starts to brown around the edges, for 5–7 minutes.
6. Add the entire 4.5-oz. tube of tomato paste and red pepper flakes. Stir until paste evenly coats onion. Continue to cook.  Stirring often until the paste is deep red and starting to brown on the bottom of the pot, 5–7 minutes.
7.  Add vodka and balsamic vinegar to deglaze the pan, scrape the bottom well, and stir.  Add tomatoes and cook for about 10 minutes.
8. Remove from heat and add 1 cup of the pasta water. Stir well.
9. Transfer tomato mixture to a food processor or blender, and add basil and purée until smooth. Return the sauce to the pan.
10. Add 1/4 cup of warm pasta water to your cream to keep it from breaking apart.  Add warmed cream to the vodka sauce.
11. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then use a spider or a slotted spoon to remove pasta from the water and add to the sauce.
12. Toss to combine.
13. Serve immediately with an additional sprinkle of cheese and basil, if desired.
14. Enjoy!

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I love pasta, pretty much all pasta. As a matter of fact, I never met a pasta I didn’t like. Though there are some (like a few people I know) that I like better than others. This pasta is one of those that I like best of all. The creamy, spicy red pepper sauce mixed with savory Italian sausage (thank you, Hungry Planet) and served over freshly made rigatoni noodles makes my cuore felice! Did I say that correctly?

Anyway, this simple recipe comes together quickly, and if you’re anything like me, this will make your heart happy too! I love the Hungry Planet Italian sausage here. The texture and flavor shine in this recipe, and with zero grams of saturated fat (Impossible Sausage has 4g of saturated fat), you cannot go wrong. You just have to make sure you don’t eat all the sausage while you’re waiting on your pasta to boil!

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Roasted Red Pepper Rigatoni with Italian Sausage

• Author: Stephanie Bosch
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 6 large servings 1x
• Diet: Vegan

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Description

The ultimate winter comfort food!  It’s a little spicy and very flavorful!

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Ingredients

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• 1 (16 oz) package of vegan rigatoni pasta
• 1 (12 oz) package Hungry Planet Italian Sausage, or another plant-based alternative
• 1 tbsp cornstarch (arrowroot powder works well, too)
• 4 tablespoons vegan butter (separated in half)
• 1–2 pieces of bread torn into small bite-sized pieces
• 1 (12 oz) jar roasted red peppers, drained and roughly chopped
• 1 cup Silk half and half
• 1/2 cup red wine (or, 1/4 cup red wine vinegar and 1/4 cup water mixed)
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons sage
• salt and pepper
• 1 cup vegan parmesan, grated or shredded
• fresh parsley, minced
• 1/4 tsp red pepper flakes (optional, but recommended)

 

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Instructions

Pre-heat oven to 350°F. Prepare a baking sheet lined with parchment paper, and spray a 12″ round or oval baking dish with non-stick spray. I used my largest oval French Corningware with a glass lid.

Spice mix:

In a small bowl, mix 1/2 tsp garlic powder with 1 1/2 teaspoons: oregano, sage, and a pinch of salt and pepper.

Bread Crumbs:

Add breadcrumbs, 2 tbsp melted butter, and half of the spice mixture to a bowl. Toss well to coat. Toast in oven for 10-12 minutes or until golden brown. Set aside.

Pasta:

1. Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Reserve one cup of pasta water and set it aside. Drain well, and do not rinse.** Add cooked pasta to a large bowl.
2. While the pasta is cooking, add the sausage to a large skillet and cook over medium heat until browned. Carefully remove sausage from skillet and set aside. In the same pan, add the remaining 2 tbsp’s butter, a pinch of salt and pepper, and the remaining teaspoon of garlic powder and cook until the butter is melted and bubbling. Add onions and red peppers. Stir frequently until onions become translucent, about 5-6 minutes. Add minced garlic, and saute until fragrant @ 30 seconds. Add red wine and use a spatula to stir well and deglaze any fond* from the bottom of the pan. Reduce heat to medium-low and cook until liquid evaporates, 2-3 minutes.
3. Remove from heat and carefully the ingredients to a blender, or use an immersion blender, add cornstarch, and puree until smooth—return sauce to the pan.
4. Over medium heat, stir in half-and-half. Add 1/2 cup parmesan, cooked sausage, and remaining spices to the sauce. Stir frequently and cook until sausage has warmed through, about 2-3 minutes. Taste for seasoning, add salt and pepper, and additional spices if needed.
5. Add pasta to skillet and stir well to coat. Add 1/2 cup pasta water, and mix well. Pour into the prepared baking dish. Add remaining cheese, and top with buttered herbed breadcrumbs.
6. Bake covered for 25 minutes, or until bread crumbs are lightly golden.
7. Serve garnished with fresh parsley, red pepper flakes, and additional parmesan. Enjoy!

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Notes

*Fond, is quite simply, is the stuff that sticks to your pan after browning meat or vegetables on the stovetop, or at the bottom of a roasting pan after it has come out of the oven.  Good stuff, just don’t burn it. If you do it’s no good and can ruin your dish.

**You want some starch on the outside of the pasta, as it helps the sauce adhere.

Cacio E Pepe translates into cheese and pepper, and it is my two girls’ favorite pasta on earth. It is a fancy mac-n-cheese. The pure simplicity of this recipe makes it almost sinful to change, so I didn’t change much. I added red pepper flakes in place of the traditional black pepper and used vegan cheeses, of course. I liked the addition of the roasted tomatoes a lot. They are like little cherry bombs that explode in your mouth! The kicker for me was the fennel pollen. I have recently discovered this culinary rock star and plan to use it wisely since it is a little expensive, but the good news is that it goes a long way.

The key to this simple pasta is using just enough pasta water for cooking the pasta noodles. Too much water and you will lose all of your starch, not enough water, and you will have to add a little hot water to make the sauce. When the pasta is al dente, you will drain and save the pasta water, ensuring that you have about 2 1/2 cups. This water is what we will use to make the sauce. Add a little butter to the pan, add your pepper flakes, and sauté for 1-2 minutes. Then add the pasta water to the butter/pepper mix, and then add the pasta and cheese. Stir until the cheese, add pasta to the pan, and Boom! Dinner is served!

I used bucatini, but you can really use any type of pasta you want.

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Cacio E Pepe with Roasted Tomatoes and Fennel Pollen

• 
  Author: Stephanie Bosch

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Description

This super simple pasta gets a little zing with some fennel pollen!  If you’ve never had it you will love it.  Be warned it’s kind of expensive, but a little goes a long way! 

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Ingredients

Scale
1x2x3x

• 14 oz. pasta such as bucatini, or spaghetti (*see note)
• 3 Tbsp. unsalted vegan butter, cubed, divided
• 1 tsp. freshly cracked black pepper
• ¾ cup finely grated vegan Parmesan
• ⅓ cup vegan Romano

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Instructions

1. Pre-heat oven to 425° F and prep a baking sheet with parchment paper.  
2. Lightly spray tomatoes with avocado oil or other spray oil and dust with fennel pollen and black pepper.
3. Roast tomatoes for 20-25 minutes, or until tomatoes are soft and fragrant. 
4. Meanwhile, while tomatoes are roasting, boil 5 1/2 cups of salted water (about 1 1/2 tsp of salt) for your pasta. 
5. Add pasta and stir occasionally. Cook until al dente, about 7-8 minutes.
6. Remove from heat and drain pasta, reserving 2 1/2 cups of water. Set pasta aside. (**See note)
7. In the same pan, over medium heat, add butter and red pepper flakes. Saute for 1-2 minutes until foaming and pepper flakes are fragrant. (Be warned the pepper can fill the air and your nose!) 
8. Add pasta water and stir. Simmer until sauce has reduced somewhat, about 5 minutes. 
9. Reduce heat to low and add pasta and cheeses. Stir to combine and add hot water if the sauce becomes too thick. Cook until the pasta has heated through.
10. Plate the pasta and top with roasted tomatoes. 
11. Add additional cheese, pepper, and fennel pollen, to garnish and to taste.
12. Serve warm. 

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Notes

• *If using gluten free pasta cook 3/4 of the way or it will fall apart.  I use about 1 1/2 teaspoons of salt to my water. Rinse pasta well when done cooking.  
• **If you do not have 2 1/2 cups of reserved water after cooking pasta just add hot tap water.