I’ve always been known to keep a well stocked fridge and pantry. Among other basic necessities, you’ll rarely find me lacking any of the following foods: assorted cheeses, frozen vegetables, multiple bags of pasta and jars of Classico tomato sauce. [A note on the latter: though I’m a stickler for homemade, those chefs over at Classico really know what they’re doing. Though I wasn’t paid to say that, I’d just like to inform the fine folks over at Classico that I really wouldn’t mind some free sauce. Or a coupon. You know, both are good!]
All I had was an hour, but all I wanted was pasta. With some garlic toast. And maybe even a little use-up-the-veggies-up-before-they-wilt salad. I thought it would be as fast as boiling some noodles and opening up a jar. Alas, I was jar-less. My Classico supply had been depleted.
That’s when I hit the vodka…
Paired it with tomatoes and cream and turned it into a velvety smooth sauce!
Though the actual preparation is quick, if you have the time I highly recommend that you make this earlier on in the day and let it simmer over low heat in order for the sauce to thicken and the flavours to enhance. I served mine over spinach fettucine (to add a splash of colour & pizzazz to the plate… yes, I just used the word pizzazz) with a side of pumpernickel toasted with garlic butter and a hint of shredded cheese. I balanced it all out with a cherry tomato, avocado & romaine salad tossed with Renee‘s naturally low-cal cucumber, dill & yogourt dressing.
Pasta myths debunked: Spinach pasta is not any healthier than regular pasta – the spinach is mostly used for the colour, though the spinach content does add a small ammount of vitamin A and some iron. I choose spinach pasta because I prefer the taste and texture, but you may prefer the enriched semolina (regular) variety. If you’re looking to add fibre to your diet, whole-wheat pasta is the choice for you. The “healthiest” pasta in my opinion is quinoa pasta, as it contains the most nutrients overall – however, this is not to say that you should banish pasta from your diet. In a well-balanced meal like this one, pasta can be a satisfying and healthy choice, no matter what variety you use.
Vitamins & Nutrients: Lutein, the compound that gives tomatoes their bright red colour, is a vitamin that is said to reduce the risk of serious eye disease. This sauce is chock-full of it! The avocados in your salad are a source of HEALTHY fat – the kind that helps to unclog your arteries, as well as 20 other minerals and nutrients. Contrary to popular beleif – eating avocados will not make you fat! The yogourt in the dressing is a source of “good” bacteria that help with food digestion, and is low in saturated (unhealthy) fat. People who are slightly lactose intolerant can often digest yogourt due to it’s bacterial content.
Drunken Tomato Sauce
note: you can add other vegetables into this sauce while simmering, such as diced carrots, crushed garlic, chopped spinach, etc. I kept the recipe simple because that’s how I like it but I’ll leave it to your discretion to make it your own!
what you’ll need
• 1 large can plum tomatoes (other varieties will do, but this is my recommendation)
• 1 large onion, diced
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1/2 cup cream (at least 10%, use 35% if you prefer a creamier sauce)
• 1/4 cup vodka
• 2 tsp sea salt or kosher salt
• dash tabasco or other hot pepper sauce
• handful of fresh basil, chopped (optional)
how to do it
In medium saucepan, heat oil on medium and add onions. Sprinkle with sugar and cook until soft. Add tomatoes, breaking up with mixing spoon. Stir in tabasco & vodka. Simmer until tomatoes begin to break down. Bring cream to room temperature while simmering. Once sauce has reached desired consistency, slowly stir it, one tbsp at a time, into cream, just until the cream is warm. This will ensure that the cream does not curdle upon entering the hot pot. Whisk cream into sauce, slowly, little by little. Add salt and basil. Cover and simmer 10 minutes or until ready to serve. Garnish with grated fresh parmesan cheese.