Tuesday, June 25, 2013

Spicy Drunk Pasta Sauce! (recipe)

So normally I draw pictures or make things on the laser and such. Well, I am a maker in many other aspects of my life too, including food. So I am going to share something beautiful with you today, which you can make at home and put in your mouth and experience the joy and beauty of home-cooked deliciousness. But first, a picture of what we're going to make: something I call Spicy Drunk sauce. It is so called because it is spicy (duh) and contains vodka.

So, to make this you will need:
- 1 clove of garlic, peeled and chopped into 6 pieces
- 1 tablespoon of olive oil
- 2 cans of diced tomatoes (the 14.5 oz size cans)
- 2 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 tsp red pepper flakes (or more if you are awesome)
- 1 tablespoon (or so) of vodka

To begin, put your olive oil in the bottom of a sauce pan. Turn on your heat, and get the oil hot. Drop in your pieces of garlic and cook them until they are just starting to turn brownish on the edges and smell awesome, then remove the pan from the heat. (Fun tidbit: we used big pieces of garlic because they taste bitter if you chop them too fine before you cook it.)

In a food processor, combine everything else except the vodka. Take the cooked garlic bits and also put them in the food processor, and keep the oil in the pan. Do not discard the oil! Then mash everything together into a pulp with the food processor. It should look like extra-wet applesauce when it's done.

Put everything back in the sauce pan, and turn up the heat. You want to get this to a boil. Then add a splash of vodka, you don't really have to measure, but you can if you want to. The alcohol mostly cooks off, and it adds a nice flavor and helps speed up the breakdown of the tomatoes. Cook covered, stirring occasionally, until your pasta is done cooking. Or really however long you want. This will reduce until it is nice and thick. Or until it burns, if you forget about it like I have done in the past. I like mine really thick, but you might want yours with more sauciness to it. Just cook it until it looks right to you.

Obviously, you want to serve this on some pasta. In this picture I used thin spaghetti and a bunch of cheap not-from-Parma (Kraft) Parmesan. I'm sure you can make it look more pretty. But it's also very delicious, and you should try making it. Enjoy!

1 comment:

  1. Similar to my family's recipe, except replace the oregano with basil, and add a diced onion in with the garlic in the beginning.

    Also, one little secret that will add to the body of your sauce: take a ladle full (or roughly half a cup) of your pasta water after the pasta is about 75% done cooking, and stir it into the sauce. The starch in the water will both make the sauce a nicer consistency, but will help it to stick to the pasta better. It's something my Italian grandmother always did, and I didn't completely understand why until years later reading about it.