Wild Mushroom Vodka Sauce
Season 2; Episode 10

Categories: Main dish, Pasta, Vegetarian
Printer Friendly

Yield Information
Number of Portions: 1
 Quantity  Unit  Ingredient 
12 large  Spanish onion carmelized 
2 tablespoons  extra virgin olive oil  
12 large  tomato diced 
4 ounces  crimini mushrooms thinly sliced 
1 teaspoon  garlic minced 
2 teaspoons  parsley minced 
2 teaspoons  basil minced 
12 cup  vodka  
34 cup  cream  
14 cup  parmesan cheese grated 
1 teaspoon  The Edge (tri-mix)  
12 cup  frozen peas thawed 
2 ounces  penne pasta cooked and drained 
1 teaspoon  butter optional 

Cook penne pasta according to package directions to al dente stage, drain and set aside.

Put large saute pan over medium heat, add 2 tablespoons olive oil. When hot, add the muchrooms and toss to saute for a minute or two. Add 1 teaspoon garlic to the pan and toss to mix. Add 1 teaspoon each of parsley and basil. Reduce the heat to avoid burning the garlic.

Add the carmelized onions and diced tomatoes to the pan. Toss to combine and saute for a minute or two. 

Take the pan off the heat and carefully pour in the vodka. Swirl around the pan, still off the heat. Place the pan back over the flame and add the cream and continue to simmer to reduce to a nice sauce consistency.

Add 1 teaspoon butter, if desired, and swirl the pan until it is incorporated. Add the peas and the cooked penne, season with the "edge", the parmesan cheese and the remaining parsley and basil. Simmer until the pasta is warmed through.

Plate and serve.

"A vegetarian sauce for pasta"
NOTES : To make this a vegan dish, substitute soy cream and vegan cheese sprinkles. 

This recipe can easily be increased to feed any number of people.