WOW Your Family & Friends with Ravioli or Pasta with VODKA SAUCE

During a recent trip to New York City, I tried a dish which I've seen on menues millions of times but never ordered - Ravioli with Pink Vodka Sauce. Let me tell you, it was one of the most beautifully presented and delicious meals I've ever eaten.

Immediately upon arriving home, I put a pot of sauce on to cook all day and decided to look up a vodka sauce recipe. How EASY and how DELICIOUS! And while this is certainly NOT a Southern Recipe (which is what I typically share, ) this is so good, I want you to try it.

NOTE: I make the sauce and pour it over fresh ravioli (either cheese or veal ravioli). You can certainly use a good quality frozen ravioli, or pasta such as penne, rigatoni, bowties, etc.

VODKA SAUCE

1/4 lb. diced pancetta (Italian bacon) (if desired. this ingredient is NOT mandatory)

1/4 c. butter

1/3 c. vodka

1/2 c. freshly grated Parmesan cheese

1 1/2 c. heavy cream

1 1/2 c. tomato sauce

Melt the butter in a large frying pan. When the butter foams, add the diced pancetta. When the pancetta browns slightly (takes 2 to 3 minutes), add the vodka and stir.

After the alcohol burns off (about 3 minutes),

SLOWLY stir in the tomato sauce and cream.

Stir continuously for 5 - 8 minutes.

If you want to serve it over ravioli, place the cooked ravioli on plates and nicely drizzle the sauce over the top. Garnish with fresh, grated parmesan cheese and italian parsley.

If you would like to serve pasta such as penne or rigatoni or even shells, then throw the cooked (al dente!) pasta into the frying pan WITH THE SAUCE and toss. Then place on plates, grate fresh Parmesan over the top and garnish with Italian parsley.

Another idea for this sauce that I've tried is adding a cup or so of chopped tomatoes at the very beginning when you are heating up the butter and pancetta, throw some diced tomatoes in at that point. That gives the sauce a real "al fresca" taste.

HOW EASY IS THAT? And oooooh so impressive. It really is delicious. If you don't make your own sauce and want to use jarred sauce, you can do that to. Just follow the recipe using jarred sauce. I do recommend that you use a fine quality jarred sauce that has less sugar.

Drop me an e-mail or leave a comment if you've tried this and let me know what you think.

Now Mange!! Mange!!!

Mange: (from Middle English manjeue, from Old French manjue, from mangier, meaning to eat)