Vodka Cream Sauce

I've developed a new obsession in a website called Pinterest. Have you heard of it? It's marvelous! Pictures, ideas, crafts, recipes, and much more all in one website. Check it out. You won't regret it!

This recipe came from Pinterest. Actually it's a "pin" from the Cooking Light website but I saw it first on Pinterest. So they get the credit :) So much lighter and easier to make than other vodka sauces I've eaten/made in the past. The sauce combines some of my favorite ingredients into a delicate sauce. Garlic, onion, alcohol, sea salt! Glorious! I also like how loose this sauce is. Dense ones are too heavy and this sauce is anything but heavy. One note though, do NOT try and substitute half-n-half for the heavy cream. It needs the cream. Trust me. So splurge on the 1/4 cup that's in it. It's really not that much.

Vodka Pasta Sauce (adapted slightly from the Cooking Light website)
Serves 2 to 3

1/4 pound angel's hair pasta
1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots
Scant 3/4 tsp salt, divided
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
1 garlic clove, minced
1/2 cup vodka
1/2 cup vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
Additional fresh basil leaves (optional)

Cook the pasta according to the package directions. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful); bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in scant 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes. Remove skillet from heat and let cool slightly.

If you have stick blender, you can now puree the sauce right in the pan (I prefer this way) Or, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan.

Mix in cream, then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.