Emma Rogers and Tyson Bird are junior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Pasta alla Vodka sounds fancy, but requires just a few ingredients that you probably already have.
Pasta alla Vodka
Estimated cost per serving: $2
Directions
| Ingredients bought for this recipe | Ingredients we had on-hand |
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| Equipment used | |
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Directions
1. Heat olive oil in a large skillet. Sautee the onions in the oil until soft, but not brown. Add the diced tomatoes and pasta sauce and simmer while you cook the pasta.
2. Boil water and cook pasta until just firm — be careful not to overcook, as too much starch or mushy pasta will wreck the sauce.
3. While the pasta drains, remove the sauce from the heat and add the cream. Stir well to combine.
4. Return the pasta to the cooking pot and add the butter and vodka (if desired). Stir until the butter has melted. Add the tomato sauce to the pasta and stir to combine.
5. We served with meatballs and bread, but you could also eat this regularly as is.
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