White Beans with Creamy Vodka Sauce
Serves 4
10 mins prep
20 mins cook
30 mins total
Think of these creamy white beans alla vodka as a twist on the classic vodka sauce everyone loves with pasta. The starchy white beans soak up the velvety, tomato-vodka-cream base, and in about 30 minutes, you have a bubbling skillet of savory, spoon-able beans — perfect with a piece of crusty bread or topped with meatballs.
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Heat 3 tablespoons extra virgin olive oil in a large skillet or saute pan (12-inches) over medium-high heat. Stir in 1 cup chopped onion and the garlic and cook 2-3 minutes, until the onion is softened.
Add ½ teaspoon crushed red pepper, 2 tablespoons tomato paste, and 2 teaspoons chopped fresh rosemary to the pan. Stir the tomato paste around in the oil for about 30 seconds. Pour in ¼ cup vodka and bring it to a simmer.
Add 2 14-ounce cans (about 3 cups) white beans (drained), 1 cup tomato puree, ¼ cup vegetable broth, ¼ cup of the heavy cream and a big pinch of salt (I suggest starting with 1 teaspoon). Let the liquid come to a simmer, then lower the heat and cover the pan. Cook 15 minutes (check on the beans to make sure the sauce isn't at a raging boil).
Take the pan off the heat. Pour in the remaining ¼ cup of heavy cream and ½ cup grated Parmesan cheese, stirring until the beans are thick and creamy. Serve with additional cheese, if you like.
