Vodka sauce and meatballs on rice

Vodka sauce and meatballs on rice

Oh, boy. This is one FANTASTIC meal. It is, and we’re not even kidding. When I first moved to the Twin Cities, I began shopping at my local Cub and Rainbow for groceries. Every time I passed through the aisle with spaghetti sauces, I somehow managed to notice a jar from Classico labeled “Vodka Sauce”. I began to wonder what such a sauce would taste like, so I went home and threw a shot of vodka into some marinara sauce. It was horrifying. After that point, I began to wonder who in their right mind would even like such a crazy sauce.

Then, one day, I was brave and thought, “Well, you know, I must have just screwed that one up, and I bet Classico could do a better job.” At this point, I searched online for what vodka sauce really was to discover that it was a tomato sauce mixed with cream and vodka. I forgot to add the cream (and probably other things too) when I foolishly tried to create such an amazing sauce. So I ran to the store and picked up a jar of the wonderful bliss called vodka sauce.

The recipe described here is amazing, yet also very simple. It was discovered as a result of thinking “what if we were to mix…” etc. We created a recipe for a sauce that can be served with meatballs and rice. In fact, it’s not a necessity to use meatballs, as this recipe goes quite well with stir-fried pork meat on rice or even pierogies.

Vodka sauce and meatballs on rice
(Serves about 4)
By Jane and Michael’s Gourmet Extravaganza

  • 1 jar of Classico (or other brand) vodka sauce
  • 1 green pepper, cut into thin strips
  • 8 oz. of mushrooms, sliced
  • 2 Tbsp butter

Sauté sliced mushrooms and green peppers in butter until tender. Add vodka sauce and heat until vodka sauce becomes a darker orange-red color (around the time it bubbles). The color change in the sauce is important, since the sauce may have a somewhat strange flavor if it is not well-heated.

At this point, it should be ready. Serve vodka sauce mixture over meatballs on a bed of cooked rice, and top with grated parmesan cheese, coarsely-ground black pepper, and red pepper flakes. Serve IMMEDIATELY!

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