Vodka Sauce
A creamy, tomato-based pasta sauce made with vodka, heavy cream, tomatoes, onions, garlic and spices.
Equipment
- blender
- cutting board
- kitchen knife
- large stock pot
- measuring cups
- wire whisk
Ingredients
- 1 cup roasted garden tomatoes - skins removed, and crushed.
- 2 tbsp tomato paste
- ½ cup chicken stock
- 2 tbsp olive oil extra virgin
- 1 shallot - minced
- 2 cloves garlic - minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup vodka
- 1 cup heavy cream
- 2 tbsp butter - unsalted
- ½ cup Parmesan cheese - freshly grated
Instructions
- Add crushed garden tomatoes, tomato paste, and chicken stock to a blender. Blend until smooth. If you don't have access to garden tomatoes, use canned San Marzano crushed tomatoes instead.1 cup roasted garden tomatoes, 2 tbsp tomato paste, 1/2 cup chicken stock
- Add olive oil to a stock pot over medium-low heat.2 tbsp olive oil
- Sauté shallots and garlic in the olive oil until aromatic, 3-4 minutes.1 shallot, 2 cloves garlic
- Stir in the tomato mixture, and sauté for 2-3 minutes.
- Whisk in the salt and pepper.1/2 tsp kosher salt , 1/4 tsp black pepper
- Deglaze with vodka, and stir until vodka is evaporated.1/4 cup vodka
- Add the heavy cream.1 cup heavy cream
- Whisk in the cream, then simmer for 3-4 minutes.
- Add the butter, whisk until sauce is glossy.2 tbsp butter
- Add the Parmesan cheese, and simmer until sauce is thick.1/2 cup Parmesan cheese
- Cook the pasta according to the package instructions. Here I'm boiling cheese raviolis.
- Adjust seasonings. Add the cooked pasta to the sauce, and gently stir until pasta is fully coated.
- Serve with grated Parmesan and cracked black pepper. Delicious!
Nutrition
Calories: 429kcal | Carbohydrates: 8g | Protein: 8g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 661mg | Potassium: 299mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1581IU | Vitamin C: 8mg | Calcium: 202mg | Iron: 1mg
