Another Way I Like My Vodka…

I enjoy a good cocktail from time to time. I’m not a Tequila girl, I’m intimidated by Whiskey and I may have drank too much Rum back in college. But Vodka, I can handle. In small doses. This Vodka sauce though, I could eat a bathtub full of the stuff. It’s that good, I swear.

Paired-up with delicate spaghetti squash? Yes, please. What’s even better? This version of Vodka sauce is lightened up. Does it taste like it? No. It doesn’t. Not at all. In fact, it’s still creamy and rich and packed full of flavor. And because you are eating it over spaghetti squash (which is RIDICULOUSLY good for you), you can go ahead and use your thick slice of garlic bread to wipe your bowl clean.

{Vodka Sauce}

Slightly adapted from Cooking Light

• 1 T olive oil
• 2-3 shallots, chopped
• 1/4 t crushed red pepper
• 1 garlic clove, minced
• 1/2 t salt
• 1/2 c vodka
• 1/4 c vegetable broth
• 1 can italian-style diced tomatoes, undrained
• 1/4 light cream
• 3 T fresh basil, chopped
• grated parmesan cheese, for topping

Heat oil in large non-stick skilled over medium-high heat. Add shallot to pan and sauté until tender (about 4 minutes or so). Add garlic and sauté for another minute. Add vodka and bring to a boil. Reduce heat and simmer until liquid is reduced by about half. Stir in salt, broth and tomatoes. Bring to a boil and then reduce heat. Simmer for about 15 minutes. Remove skillet from heat and let cool slightly.

Place tomato mixture in food processor, process until smooth then return to pan. Mix in cream and cook sauce for an additional 2 minutes over medium heat, stirring constantly. Remove from heat and stir in basil. You may either mix pasta (or spaghetti squash) with sauce or spoon sauce over already plated pasta. Garnish with additional basil (if desired) and freshly grated parmesan cheese.

Serves 3-4

*For the spaghetti squash, simply pre-heat oven to  350 degrees. Cut the squash in half lengthwise. Scoop out seed and goop from the middle. Place halves cut side down on a cookie sheet sprayed with Pam. When squash is done, the flesh will be easily scraped into “spaghetti” shreds with a fork.

Edited to add: I was inspired to serve my Vodka sauce over spaghetti squash by Jess over at The Saucy Kitchen.