The Story Behind The Sauce: Vodka
We are all aware that vodka is the most popular alcoholic beverage in Italy. In fact, vodka is preferred above red wine by nine out of ten Italians. What’s going on? Fuggedaboutit! Of course, that is complete and total rubbish. Please note that we have no reason to assume that any Italian prefers vodka over red wine, so we’ll just put it to rest right now! On the other hand, vodka is used in the preparation of one of the most iconic dishes in the history of Italian cuisine: the rigatoni alla vodka.
Italian restaurants from the east coast to the west coast all serve a variant on the meal, with some using penne and others serving rigatoni, and yet others including prosciutto or some other cured meat in the mix.
Over a low temperature, the tomatoes caramelize and become jammy, merging and blending with the vodka as the sauce boils down.
To put it simply, vodka sauce is a pink sauce with a hint of liquor that falls between between a tomato sauce and an Alfredo sauce in terms of consistency.
The Origins of Vodka Sauce
As is the case with most Italian recipes and sauces, there is some controversy about where and when this particular dish was initially created. To no one’s surprise, New York City and Italy are the two locations that may lay claim to the creation of the vodka sauce. We’ll begin in the United States, at the Orsini Restaurant in New York, where it is thought that Chef Luigi Franzese developed penne alla vodka in the 1970s, especially. Another New York-based allegation comes from food historians who contend that the meal was really invented by James Doty, a Columbia University graduate who devised the dish in the 1980s, rather than by James Doty himself.
Initially and foremost, according to author Pasquale Bruno Jr.
However, according to yet another cookbook, Williams-Sonoma Essentials of Italian, it was written by a Roman chef who worked for a vodka firm and wanted to spread the word about the spirit throughout the nation.
Vodka sauce is a pink sauce with a hint of vodka that falls in between a tomato sauce and an Alfredo sauce in terms of consistency.
Why Is There Vodka In Vodka Sauce Anyway?
You could be thinking to yourself, “Why bother using vodka in the first place?” “I’m confident that one can make a creamy pink sauce without it,” she says. You’d be absolutely correct. primarily. While vodka isn’t as superfluous as, say, the components that go into making a red velvet cake, it isn’t absolutely necessary to get the smooth, silky texture of the sauce. In actuality, however, it serves two distinct functions: one that is connected to scent, and the other that is related to its capacity to operate as an emulsifier.
- In addition to being a fantastic solvent for aromatic chemicals, alcohol is extremely volatile and readily evaporates.
- Consequently, while you chew your penne alla vodka or rigatoni alla vodka, the vodka particles carry delectable smells to the back of your tongue, increasing your sensation of euphoric enjoyment of the dish.
- In a vinaigrette, this is the same principle that is at action when you add dijon mustard to keep the oil and vinegar apart and prevent the oil from separating from the vinegar.
- And, yes, you could use wine to achieve the same results, but with a sauce as rich as vodka sauce, it’s preferable to use a little amount of alcohol that will transmit as little of its own taste as possible to the sauce itself.
Not to mention that any alcohol present in the vodka is totally cooked away throughout the cooking procedure!
Vodka Sauce From Paesana!
We feel that the fact why so many people enjoy ordering this sauce in a restaurant is due to the fact that it is not all that simple to make at home. That is, until you pick up somePaesana Vodka Pasta Sauce to make up for lost time. Our Vodka Sauce is created with Italian plum tomatoes, heavy cream, onion, 100 percent extra virgin olive oil, garlic, parmesan and romano cheese, butter basil, sea salt, black pepper, and, of course, vodka. The only prep work required is opening a jar of the sauce.
Keep in mind to use our Vodka Pizza Sauce for a flavor of a high-end restaurant without leaving your home!
You’ll Want To Lick The Skillet Clean Of This Creamy Penne Alla Vodka
Truth be told, this is the greatest vodka sauce that any of us in the test kitchen has ever tasted! It has a creamy texture, yet it is very vibrant. Tomato paste is the key to success. Yes, the absence of canned tomatoes (whether crushed, pureed, or whole) is not an oversight. Tomato paste has a more concentrated taste, and it has a smoother, almost velvety texture, which makes it a better choice for sauces. We prefer to mix the pasta straight into the sauce while it’s still hot in the skillet before adding the last sprinkle of Parmesan to make sure that each piece is coated evenly with the sauce before serving.
- In fact, we like the larger rigatoni tubes since the middles soak up more sauce than the thinner ones.
- Do you require further inspiration?
- Have you finished it yet?
- Yields:4servings Preparation time: 0 hours and 5 minutes Total time: 0 hours and 35 minutes 3tbsp.butter 1 shallot, finely minced 2 cloves of garlic, finely minced a half cup of tomato paste 1/2 teaspoon red pepper flakes, crushed 2tbsp.vodka Kosher salt is a kind of salt that is kosher.
- Truth be told, this is the greatest vodka sauce that any of us in the test kitchen has ever tasted. While creamy, it has a vibrant appearance. Tomato paste is the key ingredient. To be sure, the absence of canned tomatoes (crushed/puréed/whole) is not an oversight. When it comes to flavor, tomato paste has a more concentrated flavor, and when it comes to texture, tomato paste produces a creamier and more silky sauce. We prefer to mix the pasta straight into the sauce while it’s still hot in the skillet before adding the last sprinkle of Parmesan to make sure that each piece is covered evenly with the sauce. The following is a remark about pasta: This recipe does not call for the use of penne, as you can see in the photograph. The thicker rigatoni tubes, in fact, are preferable since the middles absorb more sauce. To be honest, Rigatoni alla vodka doesn’t quite have the same ring to it. More inspiration is available here. Please have a look at our 15+ Homemade Pasta Sauce recipes. You’ve finished it, right? Comment below and let us know how it went for you. Yields:4servings Duration of Preparation: 0 hours and 5 minutes 1 hour 35 minutes in total 3tbsp.butter 1 chopped shallot Garlic (minced): 2 cloves Tomato paste (1/2 cup) red pepper flakes (about 1/2 teaspoon) 2tbsp.vodka KOSHER SALT is a kind of salt that has been certified by the Jewish community as being kosher. Pasta with tubes, such as penne or rigatoni, 1 pound heavy cream (1/2 cup) 1/2 cup freshly grated Parmesan cheese, plus more for garnish to be used as a garnish
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Vodka Sauce Recipe
You can now prepare this renowned creamy pink vodka sauce in the comfort of your own home! With olive oil, tomatoes, half-and-half, and fresh basil, this dish is really simple and lightened up. It is possible that this content contains affiliate links. Please review our information-sharing policy. Cooking supper with my husband is one of my favorite things to do together on a regular basis. Sunday night is usually our go-to night.and my husband is the polar opposite of me in this regard. He cooks on the spur of the moment.
- This past weekend, hubby prepared borscht, a traditional Russian meal, while I prepared homemade vodka sauce.
- And, of course, it being Valentine’s Day.
- Because of the large number of people, the weather, and the pricey pre-fixed meals.
- There are no complicated steps involved, and I guarantee that you will never go back to canned sauce again.
- Make a quick and easy Valentine’s supper out of it by serving it with hot buttered penne spaghetti and an Avocado Caesar Salad (recipe below).
- Butter, parmesan cheese, and fresh herbs are among the ingredients used in several recipes.
- The harshness of the vodka is not discernible; it is only included to accentuate the tastes of the dish.
- Is it absolutely necessary?
- In order to make this dish a bit lighter, I used olive oil for the butter, half-and-half for the heavy cream, a fraction of the cheese, and plenty of freshly chopped basil instead of the dried.
- This sauce is a combination of sweet and spicy flavors, and when served over hot, buttery penne pasta, it is a marriage made in heaven!
Ways To Serve Vodka Sauce
When it comes to serving vodka sauce, one of my personal favorite methods is to simply substitute it for pasta sauce in some of our favorite meals. It’s an excellent technique to boost flavor without detracting from the overall taste of the dish.
- Orecchiette with baked mini chicken meatballs in a tomato cream sauce
- Italian Zucchini Spaghetti Bake
- Zucchini Lasagna Roll-Ups with Spinach and Artichokes
- Zucchini Chicken Parmesan Meatballs Baked on a Sheet Pan
Toss the vodka sauce with hot buttered noodles, serve it with a side salad, and you’re done for the day, of course.
Here are a few of our favorite salads to serve alongside your pasta:
- Recipes include: Easy Chickpea Tomato Salad, Creamy Zucchini Corn Salad, Chopped Wedge Salad, Kale Caesar Salad, and many others.
You can now prepare this renowned creamy pink vodka sauce in the comfort of your own home! With olive oil, tomatoes, half-and-half, and fresh basil, this dish is really simple and lightened up.
- A 3-tablespoon drizzle of extra-virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 28 oz. can whole peeled tomatoes
- 1/3 cup vodka
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/4 cup fresh chopped basil
- 1/2–3/4 cup half and half
- 2 tablespoons grated Parmesan cheese
- 16 oz. penne pasta
- Melt butter in a large sauté pan over medium heat
- Add onions and garlic and cook until tender, about 3-4 minutes
- Remove from heat and set aside. Cook for 1 minute after adding the red pepper flakes. Cook the mixture for another 5-7 minutes, stirring regularly, until the tomatoes and vodka have somewhat decreased in volume. Then add in the tomato paste, balsamic vinegar, salt, and freshly ground black pepper to taste, and mix well. Stirring regularly, lower the heat to low and simmer partially covered for 20 minutes, or until the liquid has reduced by half. In the meantime, prepare the pasta according to package directions in salted water until tender. Drain the water and set it aside
- Transfer the tomato sauce to a food processor or blender, along with the basil, and puree until smooth and creamy. Return the sauce to the pan and whisk in the half-and-half until smooth. You’re looking for a creamy, somewhat sweet consistency. Start with 1/2 cup half-and-half and taste it to see if you need to add any more. Cook for about 2-3 minutes, or until the chicken is well heated. Stir in the parmesan cheese and then the cooked pasta until everything is well combined. Toss everything together
- Add an additional sprinkling of cheese and basil on top if preferred, and serve right away.
Keywords:best vodka sauce recipe, vodka sauce pasta, vodka sauce components, vodka sauce recipe, vodka sauce ingredients
Why Is There Vodka in Vodka Pasta Sauce? Details and Recipes
It is definitely delightful to eat pasta with vodka sauce, but does it make any sense? To begin with, why would you put vodka in a skillet with tomatoes and cream, especially after all of the alcohol has been cooked out? I’ve come to appreciate that not every ingredient needs to have a purpose, but there are some very compelling reasons to include vodka in your spaghetti sauce; continue reading to find out what they are. Other elements that don’t “need” to be present include red velvet cake (which does not “need” to be red), which does not “need” to be red, but would it be just as delicious if it weren’t for all of the food coloring?
- If you like something more subtle, consider placing a beautiful sprig of parsley at the edge of the plate, which instantly elevates any dish to the level of the grand dining room at the Waldorf Astoria.
- However, everytime I’ve come across vodka in a recipe (apart from cocktails, of course), it’s always prompted me to ponder why, since no clear, instinctive explanation has ever occurred to me, especially when it’s used to thicken sauces or glazes.
- So what exactly is the point?
- This article from Fine Cooking explains it better: When it comes to aromatic chemicals, alcohol is a fantastic solvent.
- As you chew, additional tastes are released into your tongue and travel to the back of your throat, resulting in a greater sensation of overall complexity.
- Additional to this, alcohol has an extraordinary capacity to blend with and connect with both water and fat, allowing the two to cohabit together in a single solution.
- You might include wine or other alcoholic beverages to enhance the flavor of the sauce, but it is not absolutely required in a rich sauce like this.
So please accept my apologies, vodka, for ever questioning your authority. Proceed as usual and continue to do your thing, just as you did in these recipes. For spaghetti and other dishes.
1.Pantry-Friendly Pasta alla Vodka
It is definitely delightful to eat pasta with vodka sauce, but does this combination make sense? To begin with, why would you put vodka in a skillet with tomatoes and cream, especially after all of the alcohol has been cooked out of the mixture? Despite the fact that I’ve come to appreciate that not every ingredient needs to serve a function, there are some compelling arguments for include vodka in spaghetti sauce; continue reading to find out what they are. Other components that don’t “need” to be present include red velvet cake (which does not “need” to be red), which does not “need” to be red, but would it taste as good if it didn’t include all of the food coloring?
- If you like something more subtle, try placing a beautiful sprig of parsley at the edge of the plate, which instantly elevates any dish to the level of the grand dining room at the Waldorf Astoria.
- However, everytime I’ve come across vodka in a recipe (apart from cocktails, of course), it’s always prompted me to ponder why, since no clear, instinctive explanation has ever occurred to me, especially when it’s used to thicken sauces or marinades.
- Why bother with it?
- It is explained in greater detail in this article from Fine Cooking.
- Due to the fact that it is volatile and readily evaporates, when its particles float through the air, they bring the fragrances with them.
- While the sting of alcohol can overpower these flavors in excessive doses, the effect is balanced and enjoyable when consumed in little quantities.
- It aids in the creation of a creamier, tomato-ier, and more cohesive sauce in dishes such as penne alla vodka.
- Please accept my apologies for ever questioning your position, vodka.
- Proceed as usual and carry on with your routine, just as you would in these recipes.
2.Angel Hair Pasta with Spicy Vodka Sauce
Want something lighter than a rich and full tomato-vodka sauce?
Try this recipe. This recipe keeps things light and loose, with slightly wilted grape tomatoes that provide flavor bursts that are scattered out across the dish. Get the recipe for our Angel Hair Pasta with Spicy Vodka Sauce.
3.Pizza with Vodka Sauce, Parmesan and Arugula
In addition, the versatility of tomato vodka extends far beyond its application as a sauce for pasta. Placing it on a pie and topping it with greens and sharp cheese will give your pizza an extra bite and flavor. Get the recipe for the Pizza with Vodka Sauce, Parmesan, and Arugula.
4.Seared Scallops with Lemon and Vodka
Vodka can also aid in the blending of lemon and cream to create a velvety sauce that is excellent on seafood and pasta dishes alike. Get the recipe for our Seared Scallops with Lemon and Vodka.
5.Chocolate Ganache Tart with Cherry-Vanilla-Vodka Compote
Even sweet dessert sauces may benefit from the addition of alcohol, which can elevate the tastes of fruit and spices to new heights (this will come as no surprise to aficionados of Bananas Foster, though the rum is used). The cherry-vanilla compote that is served alongside this richganachetart has been infused with vodka to give it a deeper flavor. Get the recipe for our Chocolate Ganache Tart.
Creamy Vodka Pasta Sauce
Even sweet dessert sauces may benefit from the addition of alcohol, which can elevate the tastes of fruit and spices to new heights (though bananas Foster aficionados won’t be surprised to learn that the rum is used). The cherry-vanilla compote that is served alongside this richganachetart has been infused with vodka to give it a more complex flavor profile. Click here for the recipe for our Chocolate Ganache Tart.
Tomatoes that have been sun-kissed are the starting point for this delicious crimson sauce.
Made with a Few Key Ingredients
Garlic, onion, and basil are used to enhance the flavor of the tomatoes.
Cooked Lightly withOlive Oil
This straightforward process seals in many layers of taste.
Serving Size: 1/2 cup Number of Servings Per Container: 10 Total Carbohydrate 10g 5 Calories from Fat 90 percent Daily Value* 5 Calories from Fat 3 percent of the population The percent Daily Value (DV) of a nutrient in a portion of food indicates how much that nutrient contributes to a person’s daily diet. For general nutrition guidance, 2,000 calories per day is recommended.
Pureed Tomatoes (Water, Tomato Paste), Diced Tomatoes in Juice, Cream, Onions, Vodka, Sugar, Tomatoes in Juice, Tomatoes in Juice Extra Virgin Olive Oil, Salt, Romano Cheese Made From Cow’s Milk, Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Extra Virgin Olive Oil, Salt (Cultured Part-Skim Milk, Salt, Enzymes) Xanthan Gum, Spices, Garlic, and Citric Acid are all used in this recipe. Contains: Dairy products
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The History of Vodka Sauce
Vodka sauce, also known as penne alla vodka, has been a long-standing tradition in Italian cuisine for centuries. A sauce that started out as a quick and inexpensive method to impress ladies has evolved into a mainstay of Italian cuisine today. The sauce is creamy and delicious, and it is universally adored by everyone who has ever tried it! Despite the fact that its name may cause some misunderstanding, don’t be deceived!
This sauce is extremely delectable served over any type of pasta. In order to better understand the history of this traditional Italian dish, let’s have a look at some of the recipes that have been used over the years.
What is Vodka Sauce?
Vodka sauce is made up of three key components: tomatoes, Italian herbs, and vodka, among others. Strega by Nick Varano is a smooth and silky sauce made with vine tomatoes and heavy cream, which is served over penne pasta. An occasional tablespoon of flour is added to the dish in order to thicken the consistency of the sauce. Some cooks use fresh parsley to help balance out the weight of the cream in the sauce, which may be a little heavy at times. Don’t forget about the most important ingredient: vodka!
In fact, making vodka sauce is a reasonably simple recipe that anybody can try at home!
Popular Dishes Using Vodka Sauce:
- Tomatoes, Italian herbs, and vodka are the three main ingredients of vodka sauce. A smooth and silky sauce, served over penne pasta, is created by Nick Varano by combining vine tomatoes with heavy cream and a touch of salt. To thicken the sauce’s consistency, it is occasionally necessary to add flour to the recipe. When making a sauce using heavy cream, some cooks use fresh parsley to help balance out the weight. Make sure you don’t forget about the most important ingredient: vodka. Without adding any more heat, vodka may completely transform the flavor profile of a meal, giving it a kick to balance the creamy sauce and enhancing the overall presentation. It is possible to make vodka sauce at home, and it is a very straightforward method.
The Origin of Vodka Sauce
Vodka sauce is made up of three main ingredients: tomatoes, Italian herbs, and vodka. Strega by Nick Varano is a smooth and silky sauce made with vine tomatoes and heavy cream that is served over penne pasta. Flour is occasionally included in the recipe to thicken the sauce’s consistency. Some cooks include fresh parsley in their sauces to help balance out the weight of the cream. Don’t forget to include the most important ingredient: vodka! With very little heat, vodka may completely transform the taste profile of a meal, adding a bite to balance out the richness of the creamy sauce.
Try Vodka Sauce in Boston!
If you’re searching for a taste of true Italian vodka sauce, there’s no better place to go than Boston’s North End. The streets of the North End are adorned with monuments to the city’s past. In the midst of those picturesque lanes lies a well-known restaurant that specializes in real Italian cuisine. Strega by Nick Varano uses only the freshest ingredients and adheres to the most traditional of cooking methods while using only the freshest ingredients. Strega is the place to go for the greatest vodka sauce in all of Boston!
Finally, make a visit at The Original Stregato to sample some of the most genuine and delectable Italian cuisine available.
Call us at 617-523-8481 to make a reservation.
Does Vodka Sauce Really Need Vodka?
“Penne alla vodka sauce is one of my favorite pasta dishes. I’m intrigued to see if the vodka makes a difference in the flavor of the drink. However, I have my doubts about whether or not A) the alcohol in the vodka truly draws out any more flavors from the tomatoes as some people claim, and B) whether or not one can actually taste any of those other tastes after throwing a load of cream into the sauce. I’d be interested in seeing the results of a food lab inquiry into whether or not alcohol does, in fact, pull out flavor from tomatoes.” — Submitted by ctblair It’s not quite clear where the recipe for Penne alla Vodka comes from.
- All we know for certain is that the meal, which consists of penne pasta tossed in a smooth, creamy sauce prepared with tomatoes, cream, and a dash of vodka, became popular in the United States somewhere between the late 1970s and the early 1980s, and that it originated in Italy.
- This sauce is both thick and creamy, but it also has a strong, brilliant flavor that comes from the vodka and crushed red pepper.
- However, the question that has been presented is a legitimate one.
- Isn’t it true that the alcohol completely evaporates?
- On Food and Cooking, by Harold McGee (which you should purchase RIGHT NOW if you don’t already have it), has some interesting things to say on the issue.
- Alcohol is irritating when consumed in high amounts, such as those found in distilled spirits and even some strong wines.
- Because of its chemical compatibility with other scent molecules, concentrated alcohol has the tendency to bind odors in meals and beverages, preventing them from being released into the air.” Huh.
- I put it to the test in my recipe for the Best Chili Ever.
- His explanation is brief: “But at extremely low concentrations of alcohol, roughly 1 percent or less, alcohol actually increases the release of fruity esters and other scent molecules into the air.” A-ha!
- This is consistent with my previous experience.
Many whiskey connoisseurs will tell you that diluting their favorite dram from 40 percent ABV (Alcohol percent by Volume) to 30 percent or 20 percent ABV would also bring out aromatics that would otherwise be veiled. Is it true that spaghetti with vodka sauce has the same effect as chicken?
I produced a large quantity of Vodka Cream Sauce, but I left out the vodka to see how the effects of concentration and cooking would play out. After that, I separated it into many batches. For one set of batches, I added variable amounts of vodka, diluting the alcohol content to various levels ranging from 4 percent ABV of the overall sauce to 1 percent ABV of the total sauce. I tasted the sauce immediately after adding the vodka and found it to be delicious. For the second batch, I followed the same procedure as the first, but I allowed the sauce to boil for an additional seven minutes after adding the vodka and before tasting it.
- It had a strong, alcoholic fragrance and harsh flavor, making it unfit for human consumption at 4 percent.
- Perhaps the sharpness of the tomatoes was amplified as a result of the fruitier, sweeter scent of the tomatoes being obscured?
- I marginally liked the 1 percent sauce over the entirely alcohol-free sauce, but only by a little margin.
- The sauce tasted significantly better once it was cooked.
- As the harsher vodka flavors faded away and the bitterness vanished, I was left with a well-balanced sauce that had a little bit more heat and a brighter scent than the sauce that was totally devoid of vodka.
- This sauce is enhanced by the addition of vodka, which enhances the flavor.
- Is it definitely important to have one?
- It wouldn’t be vodka sauce without it.
- This equates to little less than 1/4 cup per quart of liquid.
I was also perplexed by the question of what to do with the leftovers. Is it possible that warming the sauce results in a reduction in the amount of vodka used? Afterward, I let a batch of my winning 2 percent ABV, seven-minute cooked sauce to cool entirely before heating it and dividing the batch in half. On one side, I tasted it as-is, while on the other, I added more vodka and re-simmered it until it was perfect. The victor was the sauce that included an additional 2 teaspoons of vodka every cup of sauce (about 2 1/2 tablespoons per quart).
The TL/DR version is as follows: Pour 1/4 cup vodka per quart of sauce and let it boil for seven minutes to make the finest vodka sauce possible. If you have leftovers, just whisk in an extra 2 tablespoons vodka per cup of sauce and allow it to boil for a few minutes before serving.
We Asked Pediatricians Whether It’s Safe For Kids to Eat Vodka Sauce
We as parents would never debate whether or not our children should consume vodka (or any alcohol, for that matter). Although many of us have never heard of vodka sauce, it is a delightful pink sauce that goes well with pasta. It is created mostly with crushed tomatoes, cream, and a very tiny quantity of vodka to sweeten the flavor, and it is a must-try for every pasta lover. Traditional knowledge holds that much of the alcohol cooks out of the sauce as a result of the high heat employed in its preparation – after all, when was the last time you felt a little tipsy after devouring a bowl of penne with vodka sauce?
We consulted with a few specialists to determine if it would be preferable to serve a plain tomato sauce on the side for the youngsters, or whether vodka sauce, when drunk in moderation, would be acceptable for the younger ones.
POPSUGAR interviewed Dr.
When it comes to how long you should simmer your sauce for to “completely ‘cook out’ the alcohol content,” Laura Yudys, MS, RD, LDN, clinical nutrition manager at Northwestern Medicine Central DuPage Hospital, says there are several schools of thought.
Her other piece of advice is that “the vast majority of professionally made sauces go through a heating and canning procedure that should reduce the amount considerably — if not totally.” Prete recommends that parents who are unsure about providing vodka sauce to their children consult with their physician before doing so.
For pregnant women, the situation is the same, since there is no “safe quantity” that is indicated.” However, according to Shapiro, “it would be exceedingly unlikely” for a child to experience “symptoms of intoxication or long-term development difficulties” after swallowing a very little quantity of alcohol in the sauce.
Penne alla Vodka Pasta
As parents, we would never question whether or not our children should consume alcoholic beverages (or any alcohol, for that matter). Although many of us have never heard of vodka sauce, it is a delightful pink sauce that goes well with pasta. It is created mostly with crushed tomatoes, cream, and a very tiny quantity of vodka to sweeten the flavor, and it is a must-try for every home cook. After all, can you recall ever feeling tipsy after devouring a bowl of penne with vodka sauce? According to conventional opinion, much of the alcohol cooks off as a result of the high heat employed in preparation.
- We consulted with a few specialists to determine if it would be preferable to serve a plain tomato sauce on the side for the youngsters, or whether vodka sauce, when ingested in moderation, would be acceptable for the littles.
- Doctor Rachel Prete, a doctor at Orlando Health Arnold Palmer Hospital for Children, told POPSUGAR that traditional vodka sauce has such a minimal amount of alcohol that it should evaporate while cooking.
- However, because of the modest amount of vodka normally used — one or two tablespoons of vodka for four to five servings of sauce — as well as the cooking procedure, “the amount present in a typical serving should be minimal,” says the FDA.
- AltaMed Health Services’ Ilan Shapiro (MD, FAAP) acknowledges that, in the meantime “A youngster whose body is still developing should not be exposed to any alcohol, as a matter of principle.
How do you make penne alla vodka?
Start with putting the pasta on to boil. While the pasta cooks, begin preparing the sauce. Step 3: Serve and enjoy! In this recipe, I use penne pasta since it’s the usual form for this meal, but you may substitute other short pasta shapes such as rigatoni or rotini or cavatappi if you’re in a hurry. Start by sautéing garlic, butter, and tomato puree in a skillet over medium-high heat. In this dish, I use canned San Marzano tomatoes, which are delicious. They’re a variety of Italian plum tomato, and they offer the finest flavor of any canned tomato available on the market today.
It is absolutely worthwhile to spend the additional money on the San Marzano kind of tomatoes.
Does vodka sauce have vodka in it?
To be clear, vodka sauce does indeed include vodka, which accounts for its name. The vodka gives this meal a distinct flavor, but it is cooked for long enough that the alcohol evaporates, so there is no danger of being inebriated from eating pasta! The flavor of the vodka sauce is heightened by the addition of heavy cream and lots of parmesan cheese. This recipe does not call for the use of the green can of parmesan cheese. Look for parmesan that has been grated or shaved to a high grade, or buy a block of parmesan and grate it yourself.
On top of my penne alla vodka, I sprinkle extra grated parmesan, crushed red pepper flakes, and parsley to garnish it.
Fresh basil would also make an excellent substitute for the parsley in this recipe, which adds fantastic flavor and color.
Tips for penne alla vodka
- Make careful to boil the sauce for an extended period of time to ensure that the alcohol is completely cooked off. If you don’t simmer the sauce for a long enough period of time, the alcohol may leave a strong aftertaste in your mouth. This recipe is delicious on its own, but you can customize it by adding other ingredients such as Italian sausage, meatballs, zucchini, mushrooms, or olives to personalize it. You can make this sauce up to a day ahead of time and store it in an airtight container. While the pasta is cooking, just reheat it on the stovetop, then combine everything and serve
This vodka sauce is so delicious that I occasionally omit the penne entirely and substitute ravioli or tortellini in its place instead. A variation on an ancient classic, you could even use this sauce to make lasagna using this sauce. If you’re in the mood for some Italian cuisine, you should certainly give this penne alla vodka a try. You’ll be pleasantly pleased at how genuine (and tasty) it tastes!
More great pasta recipes
- Pasta dishes such as Cajun Chicken Pasta, Chicken Pesto Pasta, Cheeseburger Pasta, Chicken Parmesan Pasta, Sausage and Pepper Pasta, and others are available.
Penne alla Vodka
This penne alla vodka recipe calls for soft penne pasta to be mixed in a thick and delectable tomato, vodka, and cream sauce before being baked. A sprinkle of parmesan cheese and you’ll have a lunch that rivals that of a fine dining establishment in the comfort of your own home. Course pasta alla vodka (in Italian) is the main course. Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings6 Calories521kcal per serving
- Prepare the pasta according to package directions: 16 cups penne pasta, 2 table spoons butter, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper flakes, and other ingredients for garnish if desired. a 28-ounce can of whole tomatoes (either Italian style or San Marzano)
- 2 tablespoons chopped parsley
- 1/4 cup vodka
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese (plus extra for serving)
- Salt and pepper to taste.
- In a pot of salted boiling water, prepare the pasta according to package guidelines
- Preparing the sauce while the pasta is cooking is recommended. Melt the butter in a large saucepan over medium heat until it is completely melted. Cook for 30 seconds after you’ve added the garlic and red pepper flakes. Place the tomatoes in a blender or food processor and purée until smooth, about a minute or two. Pour the tomato puree into the pan and stir well. Add the vodka to the pan and stir well. Simmer the sauce for 10 minutes over medium low heat, stirring occasionally. Cook for another 5 minutes, or until the sauce has thickened, after adding the heavy cream and parmesan cheese. Taste the sauce and season it with salt and pepper to your liking. Using tongs, coat the spaghetti with the sauce and set aside. Serve immediately after sprinkling with parsley, parmesan cheese, and red pepper flakes (if desired).
The following are the calories: 521kcal|63g carbohydrate|16g protein|21g total fat|13g saturated fat|Cholesterol: 75mg sodium 433mg potassium 462mg fiber 3g sugar 5g vitamin A 965IU vitamin C 12.9mg calcium 223mg iron 2.4mg iron 2.4mg
The Reason Why Tomato Sauce With Vodka Tastes so Good
Spoiler alert: it’s the booze that’s to blame. Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested. If you make a purchase after clicking on one of the links on this page, we may receive a commission. At some point, I’m not sure when it happened, but it seemed like every restaurant hadPasta alla Vodka on their menu. The powers that be in the pasta industry must have suddenly determined that this was the best technique to prepare tomato sauce in the world.
These restaurateurs did have a valid argument, as tomato sauce cooked with a touch of vodka is really excellent. Although there is no discernible flavor of alcohol, it somehow improves the food. So, what exactly is going on there?
First of All, Isn’t Vodka Flavorless?
That’s the strangest thing! With wine in Italian cuisine, whether it’s a large, robust red in tomato sauce or Balsamic vinegar (which is made from wine) poured over tomatoes, we understand what it means. But what about vodka? It may seem counter-intuitive, but it makes a significant difference in the sauce. It has a peppery flavor at first, and then it contains herbal characteristics that you wouldn’t anticipate.
Here’s The Science Bit
When it comes to cooking-science problems, there’s one excellent resource to consult: Harold McGee’s “On Food and Cooking.” (If you’re interested in the how-and-why of cooking, you’ll want to get your hands on this book.) It’s an excellent source of information.) According to him, cooking with alcohol and taste enhances the flavor of the food. “While high levels of alcohol tend to trap other volatile molecules in the meal, tiny amounts increase the volatility of those molecules and hence amplify the scent.
So it’s not that vodka adds taste; rather, it’s because vodka unleashes flavors that were previously locked up within the tomato.
How It Works
The key is to start with the vodka and then remove everything but a trace of the alcohol, allowing the flavors to come to the surface. This is something I always want to accomplish by setting the booze on fire. It appears to be quite cool, don’t you think? Nope. It’s not going to work. In reality, a flambé removes around 75% of the alcohol from the mixture. Slowly boiling the sauce is the most effective method. It is left with only 5 percent of the alcohol **, which is great for unleashing all of the peppery and herbal tastes.
Available in the following sizes: 24 oz. Locate This Product in Your AreaLegend A Russian Steppe was a mish-mash of Jack Newmovskya, Velma Kafka, vodka, and tomatoes until one day, while standing on the tip of a Russian Steppe and imbibing from a bottle of vodka, he slipped on the ice and tumbled all the way down the steppes, crashing on top of Velma Kafka who was passing by with a bag of noodles and tomatoes for her dinner. Following their untangling, Jack and Velma returned to her home and cooked the mish-mash into a superb pasta with vodka sauce that has become popular in St.
Diced tomatoes in tomato juice, cream, onions, salted vodka (vodka, salt), extra virgin olive oil, garlic, sea salt, basil, lemon juice, black pepper, oregano* (*dried). Ingredients: Tomato puree (water and tomato paste), Diced tomatoes in tomato juice, cream, onions, salted vodka (vodka, salt), Romano cheese made from cow’s milk (milk, cheese cultures, salt, enzymes), extra virgin olive oil, basil, lemon Contains: Dairy products
Serv. Portion 1/2 Cup (124g) Calories100 5 g of total fat (6 percent DV) 2 g of saturated fat (10 percent DV) 0g of trans fatty acids 10 milligrams of cholesterol (3 percent DV) Sodium is 460mg (20 percent DV) 530 milligrams of potassium (10 percent DV) Carbohydrates in total: 11g (4 percent DV) 3 g of dietary fiber (11 percent DV) Sugars in total: 6 g Sugars0g have been added (0 percent DV) Protein3g 1 microgram of vitamin D (0 percent DV) Calcium (60 milligrams) (4 percent DV) 7.mg of iron (4 percent DV) The % Daily Values (DV) are based on a 2,000 calorie diet with no added sugar.
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This recipe for Vodka Pasta Sauce will blow your mind away! With only 15 minutes of prep time, you can have this flavorful vodka pasta sauce on the table! It’s a quick and easy way to add some flavor to your next dish of spaghetti. It’s very simple to put together and is bursting with tons of homemade flavor to boot. Go to the following page: As an Italian-American who was born and raised in the United States, there is nothing I like more than a big dish of spaghetti. Seriously, I could eat pasta every day if I wanted to.
So, what may possibly help to liven things up a little?
This easy vodka pasta sauce recipe will take your next bowl of pasta to a whole new level of deliciousness.
- Deliciously rich and creamy
- Bursting with fresh taste
- Vegetarians will appreciate that this product is completely vegetarian. Prepared in less than 20 minutes
While you’re here, be sure to get our FREE 5-Day Meatless Meal Plan to help you get started. It is jam-packed with wonderful recipes that will make vegetarian cooking simple and delightful!
When I made this dish, I used a basic canned tomato sauce (like this one). Some manufacturers even sell them pre-seasoned with herbs or chilies, which are also excellent choices for this recipe. Just make sure you’re using a pureed tomato sauce rather of chunky canned tomatoes in order to get a creamy texture. Feel free to experiment with different herbs and spices to create your own unique recipe. If you want to spice things up, Italian herbs such as oregano and basil are excellent additions.
Make careful you select a reputable brand of vodka for thevodka.
Make it vegan by using canned coconut milk for the heavy cream in the recipe.
For those of you who enjoy this vodka sauce, here are some other delectable ideas to try:
- A collection of 18 vegetarian one-pot pasta recipes
- 20-Minute Pasta Recipes for Busy Weeknights
- 24+ Perfect Pasta Salads
- 20-Minute Pasta Recipes for Busy Weeknights
- With only 15 minutes of prep time, you can have this flavorful vodka pasta sauce on the table! It’s a quick and easy way to add some flavor to your next dish of spaghetti. Yum
- Preparation time: 15 minutes Time allotted: 15 minutes Courses include: Main Course, Sauce, and Dessert. American and Italian cuisines are available. Diet:Vegetarian Vodka sauce, vodka pasta sauce, vodka sauce recipe are some examples of keywords. Servings:6servings Calories:534kcal
- 13 cup vodka
- 14 oz tomato sauce (canned)
- 1 cup heavy cream (or cooking cream)
- 2 tbsp. olive oil
- Parmesangrated to taste
- Salt and pepper to taste
- 1 pound penne pasta
- 1 tbsp. olive oil
- 3 cloves garlic finely chopped
- 2 shallots chopped
- Cook the pasta according to package directions in a large pot of salted, boiling water until al dente. Cooking water should be drained but saved (80 mL/13.3 cup). Remove the pasta from the pot and save the cooking water. In a large pan, heat the oil over medium heat until shimmering. Sauté the garlic and shallots for 1 to 2 minutes in an oiled pan until fragrant. Deglaze and flambé the pan with vodka, then decrease the heat for 2–3 minutes. Combine the tomato sauce with the garlic and shallots in a mixing bowl. Allow for a few minutes of reduction before adding the cream and oil
- Season with salt and pepper to taste. Add the pasta and toss to combine with the sauce. Divide the mixture among dishes and top with parmesan cheese before serving.
Calories:534kcal Carbohydrates:63g Protein:12g Fat:23g 10 g of saturated fat Unsaturated Fatty Acids: 2g 9 g of monounsaturated fat Cholesterol:54mg Sodium:368mg Potassium:451mg Fiber:4g Sugar:6g Vitamin A (in IU): 870 Vitamin C (ascorbic acid): 6 mg Calcium:56mg Iron:2mg Purchase cookbooks from our collection of vegetarian and vegan titles, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
When life offers you lemons, make lemonade. Pasta Sauce with Lemon and Vodka Don’t miss out on a single delectable dish from Created by Diane, and click here to download my FREE e-cookbook! Make this ridiculously amazing spaghetti sauce at home. The perfect thing to do with lemons is just that! This isn’t your regular vodka sauce, which generally contains tomato sauce; instead, this sauce is for those who enjoy the flavor of LEMONS. Because lemons are an essential item in my kitchen, I’m thrilled that my mother has a Meyer Lemon tree, but her tree won’t produce any lemons until January, and because Meyer Lemons are my all-time favorite and someone brought me a large lot of them last week, I nearly fell off my chair.
- It’s finally here!
- This is really great since it is tangy, creamy, and smooth.
- I’m pleased I went forward with it.
- During this time, start preparing the sauce for the pasta.
- Add in the crushed red pepper and, while whisking, slowly drizzle in the lemon juice.
- Season with more lemon juice, parmesan cheese, basil and crushed red pepper before pouring sauce over pasta and serving.
Use any kind of lemons to produce this sauce; if you use particularly tart lemons, increase the amount of butter used to balance the taste; parmesan cheese will also help to offset the extra tanginess, depending on the lemon variety used. Pasta Sauce with Lemon and Vodka
- You know what to do when life throws lemons at you? Pasta Sauce with Lemon Vodka Take advantage of my FREE e-cookbook and don’t miss a single delicious meal from Created by Diane. This really tasty spaghetti sauce is simple to prepare. Using lemons in this manner is the BEST idea ever. Unlike your standard vodka sauce, which generally contains tomato sauce, this vodka sauce is primarily intended for those who enjoy the flavor of lemon. Because lemons are an irreplaceable item in my kitchen, I’m thrilled that my mother has a Meyer Lemon tree, but her tree won’t produce any lemons until January, and because Meyer Lemons are my all-time favorite and someone brought me a whole bunch of them last week, I nearly fell out of my chair with excitement. With them in hand, I couldn’t wait to create something delicious. This is the end of the road. It’s safe to say that this is my NEW Favorite. This dish is really great since it is tangy, creamy, and smooth. The fact that it took me so long to come up with this recipe is beyond me. The decision was a good one. Everyone has informed me that it’s a keeper! During this time, start working on the sauce. Butter and garlic should be added to a pot, then flour, heavy cream, milk, and vodka should be whisked in until well combined. Then slowly whisk in the lemon juice until it is well incorporated. Bring the mixture to a boil over medium heat, stirring constantly. Toss the pasta with the sauce and top with extra lemon, parmesan cheese, basil, and crushed red pepper to taste. Crushed red pepper can be increased in quantity if desired. Use any kind of lemons to prepare this sauce
- If you choose very tart lemons, increase the amount of butter used to balance the flavor
- Parmesan cheese will also help to offset the tanginess, depending on which lemon variety you use. Pasta Sauce with Lemon Vodka
- Pasta should be cooked according to package recommendations. In a pan, melt the butter, garlic, and flour on high heat while whisking in the heavy cream, milk, and vodka
- Remove from heat and set aside. Increase the heat to medium. then mix in the lemon juice and crushed red pepper until well combined. Cook for 4-5 minutes at a time. Sprinkle parmesan cheese, fresh basil, and crushed red pepper on top of the spaghetti before serving.
If you enjoy lemon, give myLemon Sconesa a try; you’ll be delighted with the results! Thank you so much for taking the time to look at this recipe! It is welcomed and recommended if you share this content. To share this post, click on one of the share icons at the top or bottom of the page. There are numerous options for sharing to all of your favorite social media sites, and you can also send it to a friend by email. Prepare the dish in advance and enjoy it on your next culinary expedition. Please do not copy and paste the whole content; doing so is strictly illegal without my express written permission.
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The Best Vodka Sauce Recipe
The Best Vodka Sauce Recipe you’ll ever try, and it takes less than 30 minutes to prepare! It’s really simple to prepare, creamy and smooth, and simply wonderful. It’s the perfect weeknight supper for those with hectic schedules! This recipe for Pasta with Vodka Sauce is one of my favorites! A few basic ingredients and less than 30 minutes are all that it takes to put up this dish! I make this dish on a regular basis in my household and it is a family favorite! It’s the perfect supper to whip up on hectic weeknights when you want to have a tasty dinner on the table with the least amount of work.
What Does Vodka Sauce Taste Like?
Our handmade vodka sauce has a bright, creamy, slightly acidic, and delicately peppery flavor that goes well with a variety of dishes.
Purpose of Vodka in Vodka Sauce
The vodka contributes to the sauce’s overall balance by counteracting the acidity of the tomato paste and heavy cream. It imparts a slight peppery spice to the sauce, as well as an almost herbaceous brightness to it.
How to Make Our Vodka Sauce Recipe
- Cook the pasta in a large pot of boiling salted water until it is al dente, then drain. Drain the pasta, saving a small amount of the cooking water. You’ll incorporate this into the sauce. Place a skillet over medium heat and add the shallots and garlic, cooking until the shallots are translucent.
- Stir in the tomato paste until everything is well-combined. You want the tomato paste to have a rich crimson hue when it’s finished cooking. Whisk together for a few minutes after deglazing the pan with vodka.
- Stir in the pasta water and bring the sauce to a boil. Season with salt and pepper if desired. Pour in the cream and bring to a boil for a few minutes. Cook, stirring constantly, until the sauce is smooth and slightly thickened, about 5 minutes.
- Mix in the cooked pasta until it is evenly covered. (Optional) Serve with more Parmesan on top.
Tools You Will Need
- Chopping board
- Big skillet
- Wooden spoon
- Measuring cup for liquids
- Large pot
The Best Pasta to Pair with Our Vodka Sauce
I prefer to use shaped pasta for this recipe, preferably rotini, since the little spirals of the pasta absorb the sauce so effectively. Other excellent choices are as follows:
Fasilli col buco is a fantastic strand pasta that also absorbs the sauce quite well if shaped pastas are not your thing. Other excellent choices are as follows:
Make Ahead and Freezing Instructions
Preparing the pasta ahead of time and storing it in an airtight container for up to 3 days is recommended. Preparing the sauce in advance and storing it in an airtight container (apart from the sauce) until ready to use allows you to make it up to 5 days ahead of time. As soon as you’re ready to serve, pour the sauce into a big saucepan and cook over medium-low heat, stirring regularly, until it’s completely cooked through, about 10 minutes total. Stir the pasta into the sauce and continue to cook for a further 5 minutes, or until the pasta is well warm.
You may prepare the pasta and keep it in an airtight container in the freezer for up to 3 months. After thawing in the refrigerator, mix the frozen ingredients into the hot sauce until thoroughly cooked through. To prepare sauce ahead of time and freeze it, cook the sauce until it is time to add the cream. Remove from heat and allow to cool fully before storing any remaining sauce in an airtight jar for up to 3 months. Thaw the sauce in the refrigerator until you’re ready to serve it.
Heat the sauce in a saucepan until it is completely heated through, then mix in the cream and bring it to a boil. Season with salt and pepper before adding the spaghetti and mixing everything together. Simmer for a few minutes until everything is hot and ready to serve.
Variations for Our Vodka Sauce
- Incorporate vegetables into the sauce! Spinach, kale, broccoli, and asparagus are some of our favorites
- Don’t forget to include protein! Adding precooked shredded or diced chicken to the sauce is one of our favorite ways to make it
- Garbanzo or white beans may also be used to make it a vegetarian-friendly protein source. Don’t forget the herbs! To spice things up a little, I like to toss in some shredded basil or finely chopped chives before serving. Make the dish a little hotter by tossing in some crushed red pepper flakes. Make an avodka-free alternative available! Yes, it is possible to make this sauce without the use of alcohol. You may substitute water with a squeeze of lemon juice for the vodka. Even though it won’t give you nearly the same peppery flavor, it will aid in bringing out the acidity in the tomato paste.
More Pasta Recipes You Will Love
- Capellini with Garlic, Lemon, and Parmesan
- Capellini with Garlic, Lemon, and Parmesan
- One-Pot Fettuccine Alfredo, Cacio e Pepe, Cajun Shrimp Pasta, and Bolognese Sauce are all delicious options.
Want to make a delicious salad to go with our vodka sauce recipe? We’ve got you covered in the following ways: Take a look at our Google Web Story on Vodka Sauce.
The Best Vodka Sauce Recipe
The Best Vodka Sauce Recipe you’ll ever try, and it takes less than 30 minutes to prepare! It’s really simple to prepare, creamy and smooth, and simply wonderful. It’s the perfect weeknight supper for those with hectic schedules!
- 2 tablespoons extra virgin olive oil
- 1 big onion chopped
- 2 garlic cloves minced
- 2/3 cup tomato paste
- 3 tablespoons vodka
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 12 cup freshly grated Parmesan
- Salt and pepper to taste
- Fill a big saucepan halfway with water and set it over high heat until it comes to a boil. Add a little scoop of salt to the water before adding the pasta
- Cook the pasta, tossing periodically, until it is al dente, about 6 to 8 minutes total time. Reserve 1/2 cup pasta water and set both aside after draining your pasta. Heat a big skillet over medium heat until it is very hot. Cook for 3 to 4 minutes, or until the aromatics begin to gently caramelize, in a heated pan coated with oil after it has reached a medium heat
- Stir in the tomato paste until everything is well-combined. Continue to stir for 2 to 3 minutes, or until the paste turns bright crimson. Deglaze the pan with the vodka and continue to swirl until the vodka is completely evaporated. Stir in the pasta water from the skillet for approximately 1 minute, or until the sauce is smooth and creamy. Season with salt and pepper if desired. In a separate bowl, whisk together the cream and the sauce until smooth. Reduce heat to medium-low and simmer for 3 to 4 minutes, stirring occasionally. Continue to cook, stirring constantly, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon, about 3 minutes. Toss together the cooked pasta and the sauce until everything is well covered. Season with salt and pepper if desired. Serve with more grated Parmesan and freshly ground black pepper.
Prepare Ahead of Time:
- Cooking the pasta and storing it in an airtight container for up to 3 days is recommended. Preparing the sauce in advance and storing it in an airtight container (apart from the sauce) until ready to use allows you to make it up to 5 days ahead of time. As soon as you’re ready to serve, pour the sauce into a big saucepan and cook over medium-low heat, stirring regularly, until it’s completely cooked through, about 10 minutes total. Stir the pasta into the sauce and continue to cook for a further 5 minutes, or until the pasta is well warm. Serve
Make a plan ahead of time and freeze it.
- You may prepare the pasta and keep it in an airtight container in the freezer for up to 3 months. After thawing in the refrigerator, mix the frozen ingredients into the hot sauce until thoroughly cooked through. To prepare sauce ahead of time and freeze it, cook the sauce until it is time to add the cream. Remove from heat and allow to cool fully before storing any remaining sauce in an airtight jar for up to 3 months. Thaw the sauce in the refrigerator until you’re ready to serve it. Heat the sauce in a saucepan until it is completely heated through, then mix in the cream and bring it to a boil. Season with salt and pepper before adding the spaghetti and mixing everything together. Cook until well hot before serving
Calories:861kcal Carbohydrates:72g Protein:20g Fat:52g 27 g of saturated fat Cholesterol:140mg Sodium:764mg Potassium:862mg Fiber:5g Sugar:10g 2421 International Units of Vitamin A 15 milligrams of vitamin C Calcium:289mg Iron:3mg CUISINE: Italian, Italian-American, and other regional cuisines KEYWORDS:pasta sauce, vodka sauce, pasta sauce recipe DESTINATION: DINNER, MAIN COURSE
Spoon Fork Bacon is Jenny Parkis’ portion of the business. She is also a culinary stylist and a recipe creator, among other things. Donuts are one of her favorite meals to eat. sfbJENNY