White Beans with Creamy Vodka Sauce
Serves 410 mins prep20 mins cook
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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What you need
Instructions
0 Heat [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="0"] in a large skillet or saute pan (12-inches) over medium-high heat. Stir in [wprm-ingredient text="1 cup chopped onion" uid="1"] and the garlic and cook 2-3 minutes, until the onion is softened. 1 Add [wprm-ingredient text="½ teaspoon crushed red pepper" uid="3"], [wprm-ingredient text="2 tablespoons tomato paste" uid="4"], and [wprm-ingredient text="2 teaspoons chopped fresh rosemary" uid="5"] to the pan. Stir the tomato paste around in the oil for about 30 seconds. Pour in [wprm-ingredient text="¼ cup vodka" uid="7"] and bring it to a simmer. 2 Add [wprm-ingredient text="2 14-ounce cans (about 3 cups) white beans" uid="11"] (drained), [wprm-ingredient text="1 cup tomato puree" uid="6"], [wprm-ingredient text="¼ cup vegetable broth, " uid="8"]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). 3 Take the pan off the heat. Pour in the remaining ¼ cup of heavy cream and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="10"], stirring until the beans are thick and creamy. Serve with additional cheese, if you like.View original recipe