Alcohol is a great gift, and there are plenty of cocktails out there to prove that it is delicious in liquid form. There is also a strong argument to be made for the love affair between alcohol and fruit, but sometimes there’s just no better way to booze than to eat it.
1-1/2 cup tomato puree
1/2 medium onion, very finely chopped
1 clove garlic, chopped
1/2 tablespoon oregano
1 teaspoon chili flakes
1/2 cup vodka
1/4 cup heavy cream
2 tablespoons olive oil
salt to taste
freshly cracked black pepper
For the mac and cheese
2 cups uncooked whole-wheat elbow pasta
3 cups baby spinach
1 cup crumbled feta cheese
1 cup grated parmesan cheese
1 cup breadcrumbs
For the vodka sauce
In a saucepan, heat the oil. Add garlic and onion and sauté until it turns soft.
Add salt, pepper, chili flakes and oregano. Give a mix.
Now, add tomato puree and cook for 10 more minutes.
Pour vodka and let it simmer for 15 minutes. Check for salt and add any if required.
Add heavy cream and simmer for 10 more minutes.
Keep the sauce aside to be used later.
For the vodka mac and cheese
Rub some oil on the baking pan and preheat the oven to 375F.
Boil water in a saucepan, sprinkle little salt and boil the pasta for 4 minutes.
Mix boiled pasta with the sauce and spinach. In the baking pan, pour half of the pasta and add half of crumbled feta cheese.
Next, pour rest of the pasta, scatter rest of crumbled feta cheese and top it with breadcrumbs and Parmesan cheese.
Bake it for 30 to 35 minutes or until it looks golden crispy on top.