Culinary Cannabis

Vodka & Vice Sauce Story
Hello Everyone!
Thanks for stopping by today to spend some Ɵme with the Culinary Cannabis blog. Today I have a recipe
for a Vodka Pasta Sauce. Of course, my version includes some cannabis (the Vice of the recipe).
Vodka sauce is one of the simplest sauces out there – some tomato product, spices, pasta water or broth
and cream. My version is for a small amount of sauce (2-3 servings) and uses tomato paste as the
tomato in the recipe. I’ve added a few more herbs to the recipe to add another layer of flavor to the dish.
I made this recipe this weekend as part of a pasta and sauce bar we had over the weekend for my
brother’s birthday. My brother and his daughters made two types of homemade pasta and I contributed
three pasta sauces, the Vodka and Vice being one of the sauces. Having several sauces allowed me to
offer both infused sauces and non-infused sauces to satisfy everyone in the family.
If you use a whole cup of infused cream, the sauce will have a very cannabis-forward flavor. If you find
the taste of cannabis unpleasant, cut down on the infused cream to half a cup and add half a cup of un-
infused cream.
Coming soon, the alfredo sauce recipe from the party!

Vodka and Vice Sauce
2 T olive oil
2 shallots, finely diced or minced
2 garlic cloves, minced
½ t red pepper flakes
1 can (6 ounces) tomato paste
1 cup chicken, beef or vegetable broth
1/3 cup vodka
2 t granulated sugar
1 cup infused cream
2 T buƩer
2 T (total) minced basil and parsley
Salt and Pepper to taste
Grated Parmesan cheese
Heat olive oil in large pan. Add shallot and garlic and red pepper flakes. Saute for 3-4 minutes until
softened and fragrant.
Add tomato paste and sƟr unƟl past turns a brighter red color, approximately another 3 minutes.
Deglaze pan with vodka. Add broth and bring to boil. Add sugar and butter. Searson with salt and
pepper. Reduce heat to low and stir in infused cream and basil and parsley.
Serve over pasta with a large graƟng of parmesan cheese.

Culinarily Yours in Cannabis ,

Mary Ann

Alfredo Sauce Recipe
8 0unces (1 stick) butter
3 cloves minced or pasted garlic
½ c minced onion
1 c infused cream
½ c un-infused cream
½ t black pepper
1 ½ c finely grated parmesan cheese
2 T minced flat leaf parsley
Salt to taste
Melt butter in large skillet. Add onion and garlic and sauté unƟl softened, approximately 3-4 minutes.
Add black pepper and 1/c un-infused cream. Bring to boil and simmer 5-6 minutes Until slightly thickened.
Remove from heat, stir in infused cream, parmesan cheese and parsley. Taste for salt before adding
additional salt since the parmesan cheese is very salt