The Best Vodka Sauce Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
22 mins
-
Total Time
27 mins
-
Servings
3
-
Calories
861 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian, Italian-American Fussion
The Best Vodka Sauce Recipe
Description
The Best Vodka Sauce Recipe uses olive oil to gently sauté minced shallots and garlic until slightly caramelized, which builds a flavorful base. Tomato paste is stirred in and cooked until bright red, focusing its tomato essence. Vodka is then added and cooked off to remove harsh alcohol while leaving subtle depth that enhances the sauce's character.
Reserved pasta water is incorporated to adjust sauce consistency, which is then combined with heavy cream for richness. Butter and freshly grated Parmesan cheese finish the sauce, adding silkiness and a savory, cheesy note. The sauce simmers until thickened and glossy, ideal for coating rotini pasta that holds sauce well in its spiral shapes.
This sauce balances acidity, creaminess, and umami, creating a comforting pasta dish. It can be prepared ahead, with separate storage options for pasta and sauce. Reheating instructions help maintain the sauce's texture and flavor, making it convenient for meal prep. Both sauce and pasta freeze well, extending usability.
Ingredients
- 8 oz rotini pasta or pasta shape of choice, dry
vodka sauce
- 2 tbsp extra virgin olive oil
- 1 shallot minced, large
- 2 garlic minced, cloves
- ⅔ cup tomato paste
- 3 tbsp vodka
- 1 cup heavy cream
- 2 tbsp butter unsalted
- ½ cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Fill a large pot with water, place over high heat and bring to a boil. Add a small handful salt to water and add pasta.
- Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.
- Drain pasta, reserving 1/2 cup pasta water, and set both aside.
- Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.
- Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.
- Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
- Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
- Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
- Serve with more grated Parmesan and black pepper.
Notes
- Cook pasta al dente and store cooked pasta airtight up to 3 days before serving.
- The vodka sauce can be prepared up to 5 days ahead and stored separately airtight until reheating.
- Reheat sauce gently over medium-low heat, stirring until smooth and warm before combining with pasta.
- Cooked pasta can be frozen for up to 3 months; thaw in the refrigerator before use.
- Partially prepared sauce (up to adding cream) can also be frozen for 3 months; add cream after thawing and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 72g | 24% |
| Protein | 20g | 40% |
| Fat | 52g | 80% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 140mg | 47% |
| Sodium | 764mg | 32% |
| Potassium | 862mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2421IU | 48% |
| Vitamin C | 15mg | 17% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
