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!
Simply, toss everything into a slow cooker.
Stir until combined.
Add some more cheese.
2 cans diced tomatoes (approx. 28oz. each).
1 package of cream cheese (yes you can use light), cubed
1/2 cup vodka
1 bay leaf
1/2 onion sliced
1-2 cloves garlic
3/4 cup Parmesan cheese
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.