While some may disagree with the idea of this recipe being “easy” to make, it really is. It’s quite brainless. And, that’s what I was going for – nothing to think about – only something to savor, enjoy, and comfort my soul.
It was a long week last week.
I need this today.
You need this today too: Italian Olive Vodka Pasta (with Chicken).
Italian Olive Vodka Pasta with Chicken
10 oz. dried spaghetti
sea salt
4 Tbs. butter
2 large boneless, skinless chicken breasts (optional for a vegan version)
sea salt and pepper
2 cups Vodka Sauce**
1 cup Kalamata olives, pitted
1 cup Italian Herb BellaVitano cheese (sharp cheese coated in Italian herbs), chopped
Bring a large pot of salted water to a boil.
Add the spaghetti and cook for about 3 minutes, until barely done. Drain and set aside.
Meanwhile, melt the butter in the Dutch oven and add the chicken breasts.
Liberally season with salt and pepper and sear on both sides.
Reduce heat to a simmer.
Add the Vodka Sauce to the chicken and return the barely cooked noodles to the pot.
Simmer for about 10 minutes, until the noodles are soft and the chicken is cooked through.
To serve, top with the pitted olives and chopped Italian herbed cheese.
**Vodka Sauce:
1 medium sweet onion, chopped
1 garlic clove, minced
1/4 tsp. red pepper flakes
28 oz. can whole peeled tomatoes
1/3 cup vodka
1 Tbs.. tomato paste
1 Tbs. balsamic vinegar
1 tsp. sea salt
1/4 cup fresh chopped basil
1/2 – 3/4 cup half and half
2 Tbs. grated Parmesan cheese
black pepper, to taste
In a large pan, heat olive oil over medium heat. Add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.
Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
Transfer tomato mixture to a blender (or use an immersion blender), add basil, and purée until smooth. Return sauce to the pan and stir in half and half. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese.
