Saucy Vodka Pasta

4-6
Servings
20m
Prep Time
5-9h
Cook Time
5h 20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated and will depend if you cook on high or low and if you need to give your pasta extra time to cook. If using fresh tomatoes make sure they are really ripe so they can release their juices. NOTE full recipe title is Slow-Cooker Saucy Vodka Pasta."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (380.9 g)
  • Calories 599.2
  • Total Fat - 9 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 19.9 mg
  • Sodium - 1802.8 mg
  • Total Carbohydrate - 106.1 g
  • Dietary Fiber - 14.9 g
  • Sugars - 2.3 g
  • Protein - 11.1 g
  • Calcium - 57.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in large fry pan over medium heat and once hot, add onion and sauté for 5-10 minutes until soft and then add garlic and continue cooking for a couple of minutes and transfer to slow cooker.

Step 2

Add tomatoes, 2 stock cubes or stock powder, salt and water and over and cook for 4 hours on high or 8 hours on low.

Step 3

4 or 8 HOURS LATER … Give everything a really good stir and add pasta, pushing down with the back of a spatula if necessary, ensuring pasta is fully submerged. Cover and cook for 30 minutes on high (this is one of those times where you’ll need to be exact with your time or you’ll overcook the pasta).

Step 4

Add cream and vodka and give the pasta another really good stir and cover and cook for a further 10 minutes on high.

Step 5

Test pasta — it should be cooked al dente, but if not, cover and cook for a further 10 minutes on high.

Step 6

TIP - Serve your pasta immediately — don’t leave it in the slow cooker on the keep warm setting or it will overcook.

Tips & Variations


No special items needed.

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