It is a “vodka sauce” but the vodka happens to be distilled with juniper berries, citrus and other spices, and has a label that says gin. I ate a lot of it and didn’t get drunk… :). I love to talk about cooking and I get the occasional comment about cooking with gin, often brought up as a joke. Basically, just cook the sauce until you can’t smell or taste alcohol… it burns off pretty quickly and is very obvious when most of it has burned off. Overall your best bet is to hide the vodka in this case, but if you're ever feeling adventurous I highly recommend exploring the world of gin, it is a vastly more diversified and interesting spirit than vodka. I’m a raging tomato-cream-sauce fiend anyway, but this one…there’s just something about it. If you want to get very specific, you should be weighing your ingredients anyway which is definitely not necessary for this recipe. Gin? A cup is a cup… As far as I know there is no difference between dry and wet measuring cups that would affect measuring a liquid. As a lover of gin I definitely need to try this, it sounds fantastic. Save money and just add cream to a simple tomato sauce and people will think it’s vodka sauce because you cant taste vodka at all. I’ll check back and let ya know. Shouldn’t be a problem at all! Required fields are marked *. If it turns out really good, I’ll throw some pasta on the floor. King echoing out of the stereo in the living room. Boiled the sauce for an hour and it still has a decent bite to it. Looks fantastic. That looks yummy and something I need to try. But. Vodka sauce without vodka is just Marinara Sauce. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Print Recipe (Opens in new window). perhaps I’m wrong (I probably am!) Heat a large cast iron skillet under high heat for 5 to 6 minutes. Enjoy! Be careful not to brown the onions and garlic. If you can get your hands on some whole wheat penne pasta, it would be great in this I think. It adds a touch of heat and a bit of a sharp bite that help balance out the sweetness of the tomatoes and the cream. one question though…i try to be healthy and for the most part i do a great job…i love vegetables as much as i love dessert so that works out pretty well. Can I use gin as replacement of vodka in: white/black Russian Cosmo Bay Breeze Vodka pineapple Ect. Now add the garlic and red pepper flake, cook for another 2 minutes. If the recipe calls for a particular type of fruit … All of those gin botanicals, most importantly juniper, give the sauce this really complex flavor and fragrance. You just want them soft. any tips on how to make it taste good? thanks Nick! Clearly it’s been a slow morning around here. The reason vodka is used in the drinks that you mentioned is because you don't want to taste the spirit, you want as much of the flavor as possible to come from the other ingredients. While I guess you could use any pasta, I think penne works perfectly for this dish. Get an empty gin bottle, clean it out well and pour your vodka in there. Gin has a lot of herbal notes that makes for a fantastic pasta sauce! I made this as a starter for a dinner party yesterday, it was stunning. It doesn’t really matter what brand of gin you use, but I wouldn’t use super-cheap stuff. Thanks so much for this unusual recipe. More importantly, maybe booze that has some herbal flavors that would go well with tomatoes and cheese? But I am still really new to this. Anything! Was wondering if there is a substitute (another alcohol) for Vodka in a Vodka sauce in general. Is it strictly based on price? Man, now I want bourbon glazed … something. only, i know regular pasta is not great for you and i’ve tried to enjoy whole wheat pasta…but i really just hate it. An Elite Cafe Media Food Publisher | Oh no, I love gin, don't get me wrong about that. Cook for approximately 5 minutes per side, or until there is a nice caramelized crust and the internal temperature is 165 degrees. I was a bit worried when I had the idea for this sauce that I would go too far in the other direction. it looks like you used regular penne for this dish but you seem to be into healthy eating as well. Two of us (mostly me) ate nearly all pasta, with only a small bit of leftovers for lunch. Certain gin's that have a bit of a lemony taste to them work really well in a cosmo, in my opinion. Starting with the gin. I never mentioned pasta, but now would be the time to pick your favorite and drop it in some boiling salted water. Pasta alla Vodka. While juniper is very strong in London dry styles of gin, there are a myriad of other options where it is subtle or not noticeable at all. hi there! Sorry, that made me laugh. This is pretty great recipe, I really liked the juniper flavour. While vodka is less used for cooking there is one dish that is pretty well known which is Pasta In Tomato Vodka Sauce which is Italian dish that combines cream and vodka to make a sauce for pasta. You are right–the gin really does add a nice background note. It has less flavor than regular Gin. Vodka does alter the flavor of the sauce in a pleasing way. http://whatscookingamerica.net/Q-A/AlcoholCooking.htm. Will be making again (and again and again.). Soggy pasta is pretty much the worst. I keep some Bombay Saffire (I know, it's bad but it works for this recipe) and use it to make gin Cosmo's to impress ladies. Heh. I heard you can filter cheap vodka in one of those water filtering jugs and make it smoother? https://www.macheesmo.com/category/healthy/. I wanted my sauce to be pretty smooth so I decided to blend it up with my stick blender. I haven’t seen that study before. 1) In a medium pot, add olive oil, onions, garlic, and red pepper flakes and begin cooking over medium heat. White Russian with gin would be horrible... so piney. Make sure to pull it when it is al dente or has a slight bite to it still. Normally, I’d use white wine in a pasta sauce rather than vodka… Remove sausages and set aside, covering with the foil to keep them warm. I guess you can simmer it longer or reduce the gin in the recipe if it concerns you. Added points: fill the vodka bottle up with water and piss him off when he gets to the party and has no booze. It was the sexiest thing you could do to pasta. © 2008–2020 Macheesmo. Of course if you don't want any alcohol at all, just leave out the vodka or wine altogether. This week, I’ve got a short, sweet and slightly spicy article. That's why you don't really need grey goose or other "fancy" vodkas.. most cheap ones can do for mixed drinks. LOL, “It was the sexist thing you could do to pasta.”. Thanks for sharing! I thought about bourbon but was worried it would be too strong… after seeing how subtle the gin came out though, I think I might give it a shot.

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