Vodka Sauce and Brio

I love Brio. It's probably my favorite restaurant.

But, not for kids.

You might take yours.

But, I don't.

It's a date-night type of restaurant, only.

At least in my books.

I love, love, love their Pasta Alla Vodka.

It's serious delicious.

Handmade ricotta filled pasta.

They look like tiny purses.

The sauce....um, YUUUUUUUUM!

I mean, like really yum.

Not to mention their Bistecca Insalata.

My favorite wedge salad. EVER!

Not very many restaurants have a good vodka sauce.

Well, at least that I've found.

I did find a recipe for one that sounded promising.

I adjusted it a bit to fit what I wanted.

And...it was absolutely delicious.

Please try it.

I beg you.

And then you, too, will be stuffed and will be forced to

veg on the couch for the rest of the night.

Just like us.

Ingredients:
1 pound uncooked penne pasta (or any type of pasta that you wish)
3 tablespoons Extra Virgin Olive Oil + 1 tsp. for the chicken
4 cloves of garlic, minced + 1 clove of garlic, minced for the chicken
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 tablespoons of vodka
1 (28 ounce) can of crushed tomatoes
1/2 teaspoon of salt
3/4 cup heavy whipping cream
3 tablespoons fresh parsley (chopped)
6 slices of bacon
2 large chicken breasts cubed

Directions:
1. Boil pasta according to box directions.
2. In a large skillet, cook 6 slices of bacon until crisp. Take out of skillet and chop or crumble into small pieces. Spoon out most of the bacon grease from the skillet.
3. On medium heat in the same skillet, place crumbled bacon back into skillet with about 2-3 tablespoons of extra virgin olive oil. Add the garlic and red pepper. Cook for about 3 minutes, or until garlic is a golden brown.
4. Add the vodka to the skillet and cook for 1-2 minutes.
5. Raise the heat to medicum high. Add the tomatoes and salt and bring to a boil. Then, reduce heat and simmer for 15 minutes.
6. While the sauce is simmering, in another skillet add 1 tablespoon of extra virgin olive oil. Add the cubed chicken and 1 clove of minced garlic. Cook on medium heat until no longer pink.
7. Once sauce has simmered for 15 minutes, add heavy cream. Bring to a boil. Cook 2 minutes.
8. Add chicken to sauce. Season sauce to taste with pepper. (I added about 1/4 teaspoon of pepper)
8. Stir in parsley and serve with penne noodles. (Or, you can forget about the chopped parsley that you have sitting in the ramekin waiting to be added like I did)

Um....delish!

So I don't have a picture...but, this one from All Recipes (the inspiration to my recipe) is good enough. However....my sauce was a little pinker because I added more cream. And...our dish looked way tastier.

Just sayin'...

p.s. I used only 1/4 tsp. of pepper flakes because the hottie is a wimp. He thought it was spicy, but he absolutely L-O-V-E-D it. The kids didn't even notice the spice. Me...I wish there was a bit more of a kick.

Oh...one more thing - if I can make this - everyone can.