I am looking for a vodka sauce with cream cheese, (like the old trader joes vodka sauce)?

Answer 1

You Won't Be Single For Long Vodka Cream Pasta (Rachel Ray)

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:4 Stars

Episode#: TM1B15
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 2

1/4 pound (1 stick) butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
2/3 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream
Pasta, prepared according to package directions
Melt butter over high heat until bubbly; add red pepper flakes. Rapidly add vodka and simmer for 2 minutes. (The alcohol burns off, but makes the tomatoes "come alive.")

Simmer tomatoes with the 2 cheeses for 2 minutes, then add cream; simmer for 1 minute. Prepare pasta (shell or tube pasta suggested), mix completely with the sauce, and serve immediately.

U can substitute both cheeses for cream cheese, but work on the amount of heavy cream to get the right consistency