Vodka Sauce
User Reviews
5.0
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 cups sauce (enough for 16 oz pasta)
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Calories
863 kcal
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Course
Condiments, Dinner
Vodka Sauce
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Love vodka sauce, but never tried making it yourself? Try my simple and amazing vodka sauce recipe! It has an incredible, restaurant-quality flavor and comes together in one pot.
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Ingredients
- 2 2 Tablespoons extra virgin olive oil
- 2 2 Tablespoons butter salted or unsalted
- 1 1 medium yellow onion finely chopped (about 1 cup)
- 1 1 Tablespoon minced garlic
- 2 2 Tablespoons tomato paste
- 1 1 teaspoon Italian seasoning
- ¾ ¾ teaspoon salt
- ½ ½ teaspoon ground black pepper
- ¼ - ½ ¼ - ½ tsp red pepper flakes adjust based on desired spiciness
- ⅓ ⅓ cup vodka
- 28 28 oz canned whole peeled tomatoes or crushed tomatoes, undrained
- 10 10 large fresh basil leaves torn or cut into ribbons (may substitute 2 teaspoons dried basil)
- 1 1 cup + 2 tablespoons heavy cream
- ¼ ¼ cup freshly grated Parmesan cheese plus extra for serving
- 16 16 oz pasta if serving with pasta
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Instructions
- In a large pot, warm the olive oil and butter over medium heat until butter is melted.
- Add the onion and saute until softened and beginning to turn translucent, typically about 3-5 minutes.
- Add the garlic to the pan and cook, stirring, until fragrant (about 30 seconds).
- Add tomato paste, Italian seasoning, salt, black pepper and red pepper flakes, stirring until everything is well combined. Continue to cook, stirring, until tomato paste deepens in color.
- Gradually pour in the vodka, scraping the bottom of the pan as you do to scrape up any browned bits. Cook, stirring frequently, until vodka reduces by half and loses its potent alcohol scent.
- Add tomatoes and basil, breaking/mashing them up with your spatula as you cook
- Stir in the cream.
- Puree. If you have an immersion blender, use it to puree the sauce until completely smooth. Otherwise, transfer the sauce in batches to a blender to process until smooth, then return to the pot.
- Reduce heat to low and bring the sauce to a simmer. Allow it to cook, uncovered, for about 30 minutes, stirring occasionally. If serving with pasta, this is a good time to begin preparing it according to package instructions. You can serve sauce over cooked pasta or toss the two together before serving. See note for serving with pasta.
- After simmering, add parmesan cheese and stir in until melted. Use as desired or store in the refrigerator in an airtight container for up to a week before using.
Equipments used:
Notes
- You can serve sauce over cooked pasta or toss the two together before serving. To toss together (my preference), once pasta has cooked, reserve about half a cup of pasta water before draining the rest. Add the drained pasta to the pot along with a splash (about 2 Tablespoons) of reserved pasta water. Stir until well combined, and simmer over low heat until sauce clings to the noodles (several minutes). Add more pasta water if/as needed (if the sauce becomes too thick). Serve, topped with more parmesan cheese and basil, if desired.
Nutrition Information
Show Details
Serving
1cup sauce
Calories
863kcal
(43%)
Carbohydrates
100g
(33%)
Protein
21g
(42%)
Fat
38g
(58%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
955mg
(40%)
Potassium
835mg
(24%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
1553IU
(31%)
Vitamin C
23mg
(26%)
Calcium
225mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4cups sauce (enough for 16 oz pasta)
Amount Per Serving
Calories 863 kcal
% Daily Value*
| Serving | 1cup sauce | |
| Calories | 863kcal | 43% |
| Carbohydrates | 100g | 33% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 955mg | 40% |
| Potassium | 835mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1553IU | 31% |
| Vitamin C | 23mg | 26% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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