Recipe by Jackie Fernandez
"Garlic with a hint of vodka. What's not to love?"
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1 (16 ounce) package
extra-virgin olive oil
1 1/2 cups
grated Parmesan cheese
grated Asiago cheese
kosher salt to taste
ground white pepper to taste
fresh basil, torn or shredded
Vodka amount edited to 1/2 cup by AR staff on 7/1/2008.
***NOTE FROM JACKIE***
Edit: vodka content WRONG!!! Recipe submitted with WRONG vodka measurement. Please use only 1/2 CUP vodka (or more or less...)
Sorry for the error!!!
1. This recipe calls for way too much vodka. I doubled the recipe and added 3 cups of vodka (2.5 cups at 80 proof and 0.5 cup at 100 proof). As I was making the alfredo, I accidentally forgot about it and let the sauce spill over onto a gas burner. The whole pot caught on fire! Even with that event and letting the sauce simmer for an extra 20 minutes, the sauce still had too much vodka in it.
Recommendation: Add 1/2 the amount vodka and taste to see if you need more.
2. The sauce was very runny and not thick. No recommendation for this one
This turned out okay. Even though I only added the recommended 1/2 cup of vodka I thought it was an overwhelming alcohol flavor. I was surprised at how much better it tasted the next day though!
My family really liked this dish. I added Parmesan and risotto cheese and it just turned it out.
Was a big hit! Everyone loved it
I also agree that the sauce had a bit too much Vodka in it. Perhaps cutting it down to less than a cup of Vodka will not only take out the powerful alcohol flavor but also with the soupy sauce that never stiffened to a nice, thick pasta sauce.
I made this, just without the vodka, and it was amazing. Put it over mushroom stuffed ravioli with a side of Broccoli Rabe! Really great recipe, super easy; I will definitely be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlicky Vodka Alfredo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 722
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