No, these aren't desperate times for a hard working mother. I'm not sloshing liquid sin in every meal I create (just yet).
Remember when vodka sauce was the thing for pasta? (it happened, I promise you, it happened). And if it still seems strange to you, then think of how common wine is to add to your pasta sauces. This is based on the dish penne alla vodka, a rich, creamy sauce. The alcohol isn't really a strong taste, it just seems to amplify the tomatoes and give them an edge.
I like vodka sauce with spice, mainly as vodka has a mild taste in cooking it needs another element for interest. But gin has more character so I think it's best left alone. Same story with the pancetta commonly found in this dish. But the cream and butter? Well, that remains.
This is a dish I have created for #organicUnboxed campaign, so it's totally good for you*
(all ingredients I used were obviously organic!)
1 tbs olive oil
1 small onion, finely chopped
2 cloves of garlic, finely chopped
500ml of passata or a 400g tin of tomatoes, blended
170ml of gin (I used Juniper Green Organic gin)
150ml single cream
400g dried penne pasta
Freshly grated Parmesan to serve
Heat the butter and olive oil in a saucepan and gently fry the onion until softened but not coloured. Add the garlic and continue to cook for a minute.
Add the passata or blended tin of tomatoes, season well and reduce for 10 minutes.
Add the gin and reduce a little for 5 minutes.
Remove from the heat and add the cream. Check seasoning.
Stir through drained pasta. And serve with freshly grated Parmesan cheese.