The vegetables should be nicely browned, lightly crisp and tender at the center. If it varies much from the 375 degrees called for below, just keep an eye on it. Roast the vegetables at whatever temperature you have the oven set for your turkey. Likewise, my seasoning choices are tasty, but use whatever flavors you favor.Īlso, this recipe is forgiving on cooking time and temperature. If you want to see more amazing arts like this, go to the artist profile Hot Trends and discover your new purchase PRODUCT INFO USUALLY BOUGHT TOGETHER. Feel free to substitute whichever winter squash or root vegetables you prefer for the butternut and carrots I call for. Of course, as with all of my recipes, flexibility rules. The result is nutty, crunchy, roasted, sweet and savory. In this incredibly simple recipe, I roast carrots and butternut squash, then toss them with slivered almonds and dried cranberries. Stirring constantly, cook until the pasta water is no longer separated, and the sauce is fully thickened and sticking to the pasta.I like to use dried cranberries in a side of roasted vegetables. OPTIONAL: I usually use an immersion blender again to fully smooth out the sauce at this point.Īdd the pasta and reserved pasta water to the sauce and bring back to a simmer. Drain the pasta, reserving about 1 cup of pasta water.Īdd the milk, parmesan, and remaining 5 Tbsp of butter to the sauce, and stir until fully incorporated and smooth, and the mixture is beginning to thicken, about two minutes. While the sauce is simmering, bring a pot of water to a boil and cook the pasta according to the packaging instructions to the desired level of doneness. You could also remove it from the heat completely after 10 minutes and carefully transfer it to a blender, blend until smooth, and then transfer back to the saucepan, returning to a simmer. I do this because I hate finding tomato skins in my sauce. OPTIONAL: While the mixture is simmering, use an immersion blender to ensure that the tomatoes are fully broken down. Reduce the heat to low and simmer about 10 minutes, stirring occasionally. Allow it to cook about 2 minutes.Īdd the green chile vodka and stir it in, scraping up any bits sticking to the pan, until the mixture is a uniform consistency.Īdd the crushed tomatoes and sugar and bring the sauce to a boil. Stir with a rubber spatula until the onions are fully mixed into the tomatoes and the mixture becomes fragrant. Add the garlic and onion and cook, stirring frequently, until the onions are completely translucent.Īdd the tomato paste and red pepper flakes. In a large non-stick saucepan, melt 3 Tbsp butter over medium-low heat. George comes out with a sun dried tomato vodka that I can use in other recipes, but until then this will be my go-to. In normal vodka sauce, I always wonder why there is even vodka in it because I find the flavor to be completely undetectable, but in this sauce, the green chile undertones sing, so it’s actually a kind of totally different experience than normal vodka sauce, and way better in my opinion. It has the taste of, well, green chiles, which I find to be kind of an ugly flavor, but when it is simply used as a compliment to tomatoes and cheese, it really shines brightly. I was convinced that, since the sauce is spicy by nature, the chile vodka would compliment it perfectly, but I was apprehensive because I had tasted the vodka on its own and it is clear that it is meant to be used sparingly in cocktails as opposed to being drunk straight from a shot glass (or the bottle, in my case). Suddenly, it hit me: Vodka Sauce!!?ĭon’t ask me why, but the smell of the red pepper flakes permeating the air, and the sight of the green chile vodka on my counter flashing before me as I whipped my head toward the sound of spice bottle tinkling from surface to surface all the way to the floor, and the fact that I had already been wondering what I should make with tomatoes - it all just formed an image in my mind of pasta with vodka sauce. Then, the other day, as I was rooting through my spice cabinet for some dinner inspiration, my entire giant bottle of crushed red pepper flakes fell out onto the counter and the top flew off, spraying red pepper all over my kitchen and sending me into a fit of violent sneezing. George Distillers for months, and I’ve been wondering how I could incorporate it into some food. I’ve also had this green chile vodka from St. I’ve had blocks of parmesan in my fridge for months, and massive stockpiles of canned tomatoes since the beginning of the pandemic when we completely lost our minds and started hoarding canned foods, and it was just time to use it all up.
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