Trofie all Raspberry Vodka

This Weekend Shout-out is to Gwendolyn at Patent and the Pantry for her post on Penne alla Vodka (and because I love her header photo.) You’d think, what an elementary sauce? But this one caught my eye because the vodka is not cooked in the sauce. No, you don’t just drink it while you cook. It does go in the pasta dish. But since you don’t cook it, I had to wonder, would it taste particularly strong? It was just right, but Lon said he did kind of feel it. haha

The only big change I made was to use a raspberry flavored vodka, Smirnoff to be exact. Initially, this was just because it’s the only vodka I have at the moment, but I got really curious about how the raspberry would effect the vodka sauce. I was wondering if you would taste it at all, and if so, would it be favorable? Oh boy do you taste the raspberry. You can’t miss it. You can smell it too and the resulting dish is so unique. We both did enjoy it but it is quite a departure from what you’d expect when calling something a vodka sauce.

Smirnoff Raspberry Vodka

Instead of penne, I used Trofie, a cool twisty pasta I picked up at the food show from Granda Tradizioni. We both really liked it.

dry Trofie

Trofie alla Raspberry Vodka
~approximately 5 servings

  • 2 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • 1 large onion, diced
  • 1 (28 oz) can peeled plum tomatoes
  • 1 lb dry Trofie
  • 2 tablespoons heavy cream
  • 1/2 cup raspberry flavored vodka
  • 4 tablespoons unsalted butter, cut into 5 or 6 pieces
  • kosher salt and freshly ground pepper to taste
  • parmesan (optional)

Instructions –

1. Start a pot of salted water for the pasta. Meanwhile, heat olive oil in a medium sized pot, on medium-low heat. Add garlic and saute just until starting to golden. Add onions with a little salt. Stir around until soft and translucent.

2. Add the tomatoes and stir around. Break them up with a wooden spoon. Simmer and reduce liquid for 10 minutes, while stirring occasionally. Meanwhile, cook the pasta to al dente.

cooking sauce cooking sauce 2

3. When the sauce has reduced, remove from the heat and sir in cream. Season to taste.

cooking sauce 3

4. When the pasta is done, drain and return to the pot (no heat). Stir in vodka, butter, and some salt, until the butter melts. Add the sauce and adjust to taste. Serve with parmesan if desired.

Trofie all Raspberry Vodka 3

posted by jessica at 08:09 PM Filed under Italian, Recipes, Weekend Shout Out. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.