Wow, what a spectacular holiday show at WTNH, Channel 8 on CT Style last Friday! I can’t even begin to tell you how special it was doing my cooking segment with this talented crew at Channel 8. Not to mention, Santa was there making the rounds!

I was excited to show you how easy it is to make this vodka sauce for your holiday cooking. In my recipe I add in coconut cream along with heavy cream giving this vodka sauce that extra special something. You can make this with rice noodles and omit the heavy cream all together if you prefer. On CT Style I did both coconut cream and heavy cream giving it a nice balance. Like everything in life finding a balance is important.

This Vodka Sauce with Coconut Cream would make a perfect party dish because it can totally be made the night before. Then you add in the raw shrimp on the day of the party right as you are re-heating the sauce while your pasta is cooking, minutes before you serve it!

I love tradition so I made my homemade potato gnocchi again this year for the CT Style cooking segment. Last year I showed you how to make my bolognese sauce which I served up with the homemade gnocchi. 

Other festive salads you may want to serve up for your holiday celebration might be a nice Caesar Salad, a Roasted Beet, Feta & Mint Salad or even a Candied Bacon, Iceberg Lettuce & Roasted Blue Cheese Dressing Salad!

Enjoy, be safe and have a Happy New Year!

 

 

 

Ingredients:

• 2 28 oz.cans of San Marzano whole peeled tomatoes
• 1/2 large onion finely chopped
• 2-3 large garlic cloves
• 1 c. heavy cream  OR 1 c. coconut cream
• 2 tbsp. olive oil
• 1 tsp. salt, 1/4 tsp. pepper
• 1 tbsp. sugar
• 1 tsp. finely ground Italian seasonings
• 1 bay leaf
• 6 fresh basil leaves
• 1/2 c. red wine (1/4 to deglaze/ 1/4 for sauce)
• 1/4 c. vodka
• 1/4 c. extra dry vermouth or white wine
• 1/4 c. of Reggiano Parmesan
• 1 lb. favorite pasta
• OPTIONAL: 1 lb. raw, peel and de-veined extra large shrimp
• OPTIONAL: 5 dashes of Siracha OR 1/2 tsp Red Pepper flakes

Directions:

1. Sauté onions and garlic in evoo (extra virgin olive oil) until lightly golden on edges in medium pan
2. Deglaze pan with 1/4 c. red wine and simmer on low until wine evaporates
3. Add this to a food processor with 1 can whole peeled tomatoes and purée until smooth
4. Add this puree back to same pan, puree the other can slightly chunkier, add to pan also
5. Add in red wine, white wine, vodka, cream, Italian seasonings, sugar, s & p, bay leaf and fresh basil and bring to a simmer
6. Simmer for 30 minutes to 1 hour on low
7. If adding in shrimp add now and keep simmering for 5 minutes more
8. Take of heat and add in 1/2 c. fresh grated Reggiano parmesan
9. Remove bay leaf and fresh basil, serve with favorite pasta and garnish with julienned basil and more grated parmesan