Real Vodka Sauce

The infused vodkas are coming along wonderfully! You can probably tell the green one has bell peppers in it. It's going to be a spicy, peppery, bloody mary vodka. It wasn't spicy enough yesterday, so I added a few slivers of cherry bomb peppers. Here's hoping it's still drinkable by the time I get home tonight!

The bell pepper flavor was strong enough, however, so I removed all the bell peppers from the mix. I couldn't bring myself to throw them out, so I decided to turn them into a sauce. I cooked them for 20 minutes, and the taste of the vodka was still EXTREMELY evident. This might be why! So I continued to cook the heck out of them for another 30 minutes. After that, they tasted delectable. I added a can of fire-roasted tomatoes, some chicken broth, red wine, italian spices, and two bay leaves. I served the whole mixture over rigatoni and mm mmm good.

Tonight, I'm going to see what's going on with the vodka-soaked butternut squash...