Vodka Sauce Recipe
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
679 kcal
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Course
Main Course
Vodka Sauce Recipe
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Wow your family with this delicious vodka sauce and pasta recipe. Quick and easy for busy weeknights.
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Ingredients
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- ½ medium yellow onion chopped (130g)
- 4 garlic minced, cloves
- 2 tablespoons tomato paste
- ⅓ cup vodka (80mL)
- 1 (28-ounce/794g) can tomatoes whole, peeled
- 1 teaspoon salt
- ½ cup heavy cream (120mL)
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon black pepper ground
- 12 ounces pasta (optional) (340g)
- 2 tablespoons basil freshly chopped
- ½ cup Parmesan Cheese 24g, freshly grated
Instructions
- In a large skillet over medium heat, melt the butter and olive oil. Add the onion and cook for 6 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for one more minute.
- Add the tomato paste to the skillet and stir well to combine. Let cook for 2 to 3 minutes, stirring frequently, until it has darkened in color.
- Pour in the vodka. Using a wooden spoon, scrape up any brown bits from the bottom of the pan. Let the mixture simmer for about 3 minutes, stirring frequently, until the vodka has almost fully reduced.
- Add the canned tomatoes and the salt. Using the wooden spoon, break each of the tomatoes in half. Let the mixture simmer, stirring occasionally, for about 10 minutes, until it’s slightly reduced. Remove from the heat.
- Carefully ladle the mixture into the canister of a blender. Place the lid on the canister, but remove the center insert to leave an vent. Hold a paper towel or clean dish towel loosely over the opening. Puree on medium-low speed until almost smooth, about 30 seconds. Pour the mixture back into the skillet. (You can also use an immersion blender.)
- If serving with pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and cook it according to the package instructions. Reserve 1 cup of pasta water and drain the pasta in a colander.
- Return the skillet of sauce to medium-low heat. Pour in the cream and stir well to combine. Once it comes to a low simmer, add the basil and parmesan cheese and stir until the cheese is melted.
- If adding pasta, stir it in along with ¼ cup of the reserved pasta water until the pasta is well coated. (If the sauce is too thick, add more of the reserved pasta water 1 tablespoon at a time, to reach your desired consistency). Serve immediately, topped with more freshly grated parmesan cheese and basil if desired.
- The pasta sauce can be refrigerated in an airtight container for up to 5 days.
Notes
- Use freshly grated parmesan: The pre-packaged kind is a lot drier and does not melt as nicely.
- Leave a vent for steam when blending the tomatoes. The sauce will be hot going from the stove to the blender, so you need to leave a vent in the lid for the steam to escape while blending. Otherwise, you run the risk of the top exploding off the blender, making a huge mess.
- Skip the traditional blender: You can also make this sauce in a large pot and use an immersion blender to puree right in the pot.
- If the sauce is too thick: Add more of the reserved pasta water, 1 tablespoon at a time, to reach your desired consistency. If you aren’t serving this with pasta, add regular water, additional vodka, or chicken or vegetable broth to thin out the sauce.
Nutrition Information
Show Details
Calories
679kcal
(34%)
Carbohydrates
78g
(26%)
Protein
18g
(36%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.2g
(10%)
Cholesterol
60mg
(20%)
Sodium
1163mg
(48%)
Potassium
735mg
(16%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1147IU
(23%)
Vitamin C
23mg
(26%)
Calcium
226mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Calories | 679kcal | 34% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 1163mg | 48% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 23mg | 26% |
| Calcium | 226mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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