I love throwing wine into dishes while the kids are watching. It’s hilarious to see their eyes, and know that they’re thinking “I shouldn’t have that!” Until, of course, I told them all the alcohol boils off during cooking and you’re just left with wonderful added flavors.I hadn’t cooked with vodka until I made this recipe. I’ve cooked with wine before. I’ve used certain alcohols to cure fish, but I’ve never cooked with vodka. I’ve had vodka sauce in restaurants and decided it was about time to try it on my own!
Many vodka sauces use heavy cream, but I prefer to use butter and evaporated milk, simply because those two foods are staples in my kitchen and I don't often have heavy cream in my fridge! If needed, add flour or cornstarch to mixture before adding pasta to achieve desired thickness.
Saute green pepper and onion in olive oil in sauce pot until just barely tender. Add mushrooms and shrimp, cook about 4-5 minutes.. Add tomatoes, spices, and vodka. Add butter and evaporated milk, once butter is melted stir well.
Mixture will be liquid. Simmer on low uncovered to boil off some of the liquid. See note regarding desired thickness. Meanwhile, cook pasta as directed on package. Drain. Add pasta to sauce mixture. Sprinkle with parmesan cheese before serving.