I find myself apologizing more than anything on this page. Work and life have most definitely gotten in the way of keeping up with my food pages. My school keeps switching between fully remote and hybrid learning, so I'm constantly shifting gears. The Wife's school has voted to go back to 4 days a week with full classrooms despite the fact that positivity numbers are through the roof. We've moved the Spud back to fully remote since her school will no longer guarantee social distancing of any kind. I won't even go into the nightmare of election anxiety. It's just been a shitstorm and I forgot about one of my core coping therapies: cooking. I got myself into the kitchen yesterday and I threw this recipe together from scratch. I may be falling apart at the seams mentally, but this was just the best vodka sauce I've ever had. I don't normally crow about my own cooking, but this was restaurant good. And I'm not talking Olive Garden. I'm talking a real Italian restaurant. Anyways, it was delicious and I hope you'll enjoy it as much as we did. Everybody take care and be well. As always, notes are in blue.
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| Too Damned Easy Vodka Sauce with Peppers |
Ingredients
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced (there's nothing stopping you from using 2 of one color, or even green, if you prefer)
- 1/2 yellow onion, chopped
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- 1 can, 28 ounces, crushed tomatoes
- 2 ounces vodka (omit if you don't do alcohol, but then it's not vodka sauce anymore)
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
- 1/2 cup heavy cream
Directions
- In a pot (I used a 5 quart enameled Dutch oven), heat olive oil over medium high heat.
- When oil is heated, add peppers, onion, and garlic. Sautee for 5-8 minutes until the onions are translucent and the peppers still have just a bit of snap left in them. Take care not to let the garlic or anything else burn.
- Add the tomatoes, vodka, oregano, basil, red pepper flakes, salt and pepper. Simmer for about 10 minutes.
- Stir in heavy cream. Remove from heat and serve over pasta of your choice.
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| Good times! |
