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Pasta with Bourbon Garlic Sauce

What you need: 

1/3 cup olive oil
1/6 cup bourbon whiskey
4 cloves garlic (crushed)
basil
oregano
crushed red pepper
1/6 cup balsamic vinegar
pasta (cooked, any kind, about 1/3 lb.)

What you do: 

Heat up the olive oil and when the oil is hot (try flicking water at it, if it bubbles, its hot enough) add the crushed garlic. When the garlic is fragrant, take the pan off the burner, the oil will stay hot. Add the bourbon and spices (if you are straight edge, sorry, I don't know of any good substitutes). If the bourbon doesn't all cook off, put the pan back on the burner.
When pasta is done, mix with oil sauce and cover with balsamic vinegar.
I have never been able to pull off a good garlic sauce before, and I doubt this is professional at all, but it sure tasted better than usual with the bourbon!

Preparation Time: 
10 min
Cooking Time: 
Servings: 
1

SO HOW'D IT GO?

1/6 cup? That's an odd measure.That comes out to 1.33 ounces.

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Awesome!  This was one of those meals that makes you feel like a "grown-up."  I added some crumbled vegan Italian sausage.  Even my omni husband and my mostly carnivorous best friend thought this was great.  It's a permanent addition to my recipe box!

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I made this for lunch today it was very good. I added a little Tony Chachere's for extra flavor.  Tony's is a seasoning product which has onion, garlic, salt, and pepper in it.  I love the flavor the bourbon gave it.  I next want to try it with vegetables such as broccoli, asparagus, and/or artichoke.  I am also going to try it with Brandy. I was recently reviewing a restaurant's menu and they had a garlic brandy sauce over their pasta primavera. Thanks for the recipe.

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i loved how easy this was to make!  the bourbon adds a really nice, subtle flavor.
i also fried some tofu in a smaller batch of oil/spices/bourbon & added it to the pasta.  very tasty.

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This dish is surprising.  I worried that the bourbon would overwhelm the sauce, but it hangs out in the background, playing nicely with the bite from the vinegar.  The only way you'd even know this has whiskey in it is if you make it, or you're really well acquainted with it.  To clarify:  I used 1/4 tsp basil, 1/8 tsp oregano, and a bit more than 1/4 tsp of red pepper flakes.  Also, I added the vinegar to the sauce before tossing it with the pasta, and I let the sauce simmer over low heat for about 7 minutes after I added the whiskey.  I really enjoyed this one!

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