The first time I had pasta in Vodka Cream Sauce, I was in University and a few friends and I had gone out for dinner to celebrate a special occasion. We opted for a fancy-ish Italian restaurant (at least it felt fancy to me back waaaay back then) and there on the menu was Penne in Vodka Cream Sauce. I was always a fan of creamy pasta sauces (there was this one time, in grade school, when we went on a family vacation to Montreal and I ate nothing but Fettuccine Alfredo and Mussels with "frites" for a whole week's worth of lunches and dinners).
So when I recently found myself considering making pasta sauce for dinner and came across some cream cheese and an almost empty bottle of vodka I decided to try to recreate the busy mom's version of a creamy pasta sauce I love!
Place all ingredients, except for the Parmesan Cheese, into a slow cooker sprayed with non-stick cooking spray and stir until combined. Cook on low for 4-6 hours (I have a slow cooker that automatically switches to "warm" when the cooking time is over so I cook on low for 4 hours then let it sit on warm for another 2-4 hours when I am working). Stir to ensure everything is combined and cream cheese is melted, then using a submersion blender, carefully blend sauce until smooth. Be careful because the sauce will be HOT. Add parmesan cheese and stir until melted. Serve over cooked pasta or cooked spaghetti squash. Enjoy!
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