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Pasta with a Vodka Sauce

Category: Amy > Dinner > Pasta

This pasta sauce is easy to make, very thick and filling. Using whole wheat pasta gives it quite a bit more flavour.

Servings: 4 adults
Author Rating: 8/10
User Rating: 1.0/10 (based on 5 votes)
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Units: Metric | US | Original
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3 largecarrots
3 stalkscelery
1 cupchopped peppers
1 cupdiced broccoli
1 tablespoondiced garlic
1 diced onion
1 tablespoonfresh basil
0.5 poundground beef
1 cupmilk
1 teaspoonoil
4 tablespoonparmesean cheese
1 cuptomato basil pasta sauce
1 10 oz. cantomato paste
0.5 cupvodka
375 gramwhole wheat pasta
1 mediumzucchini


Step 1
Cook the ground beef in a frying pan until brown with the onion and garlic. Set it aside.
Step 2
Boil water in a pot for the pasta. Add the pasta to the pot when the water is boiling. Let it cook for about 10-15 minutes while you make the sauce.
Step 3
Cut the carrots and celery into slices. Cook them in a sauce pan on the stove with the oil. When the carrots are getting soft, add the other veggies (chopped zucchini/eggplant/peppers/broccoli). Cook until veggies are soft, about 10 mins. If the eggplant/zucchini are diced very finely, they will start to disintegrate when the sauce is added and make it extra flavorful.
Step 4
Add the tomato sauce, tomato paste, milk, vodka, and ground beef. Let sit until the sauce is bubbling. Optionally add a half cup of grated parmesan at this step. You can also optionally mix in the pasta (when it's about 90% cooked) and let it finish cooking in the tomato sauce.
Step 5
Serve the pasta with the sauce poured ontop and sprinkle each place with about a tablespoon of parmesean cheese.


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