Drunken Vodka Sauce

I think this one may have been the first pasta sauce recipe I ever tried to make, and I fell in love with it instantly. I used to go to a restaurant called Alice Fazooli's with my mom back when I lived in Toronto. Every time we would go there, we would both get the Penne A La Vodka, because it was a perfect mix of creamy, tangy and tomatoey. Vodka sauce, to me, is the best of every pasta sauce combined. It has a kick, but it is also comforting. Its just perfect, that's all. Its ridiculously easy to make, and all you need is a grilled chicken breast to kick it up a notch in the protein sphere and you're set. I hope you like it (I know you will).

                         Feeds 2                     

• 2 tbsp extra virgin olive oil
• 4 small/medium cloves of minced garlic
• 28oz can of crushed tomato
• 1/2 C fresh basil, chopped
• 1/4 C good quality vodka (I prefer Belvedere)
• penne noodles
• salt, pepper and crushed chilli flakes
• 350-500 mL heavy cream (depending on how creamy you want your sauce)

1. Heat olive oil in a sauce pan over medium low heat, add the garlic. Stir until fragrant. Do not let it get brown.

2. Add crushed tomatoes and basil. Salt, pepper and add chilli flakes to taste (the flakes add a nice subtle heat). Simmer for 15 minutes.

3. Add vodka, stir and simmer for another 15 minutes.

4. Cook your pasta al dente, according to the package.

5. Add cream to your sauce, slowly. Only add as much as you want, depending on how creamy you want it. The creamier it is, the more diluted the taste becomes. Cook for another ten minutes.

6. Toss with hot pasta, then sprinkle with freshly grated Parmesan. Kick it up a notch by adding a grilled or pan fried chicken breast.

Recipe adapted from allrecipes.com