How To Make Vodka Pasta

Penne alla Vodka Pasta

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. When I go to my neighborhood Italian restaurant, I always order the penne alla vodka. It’s impossible to beat that rich, creamy, and savory sauce! Thanks to the simplicity of penne alla vodka, you may have a delicious meal on the table in less than 30 minutes.

Penne alla vodka is one of those basic dishes that requires only a few ingredients yet is really tasty and pleasurable to consume.

It is essential to use the highest quality ingredients that you can afford in order to create delicious penne alla vodka.

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

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.

  1. In fact, we like the larger rigatoni tubes since the middles soak up more sauce than the thinner ones.
  2. Do you require further inspiration?
  3. Have you finished it yet?
  4. 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.
  1. Melt the butter in a large pan over medium heat until it begins to foam. Cook, stirring regularly, for 4 to 5 minutes, or until the shallot and garlic are softened. Cook, turning regularly, for 5 minutes, or until the tomato paste has covered the shallots and garlic and is beginning to brown
  2. Remove from heat and set aside. Stir in the vodka until it is well incorporated, scraping up any browned pieces from the bottom of the saucepan as you go. Turn the heat down to a minimum. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, about 10 minutes. Before draining the pasta, save 2 cups of the cooking water. Return the sauce to a medium heat and whisk in 1/4 cup pasta water and the heavy cream until everything is well combined. Stir in half of the Parmesan until it is completely melted. Remove pan from heat and mix in the cooked pasta. In a separate bowl, whisk together the remaining Parmesan and the pasta water (a tablespoon at a time) until the sauce is smooth and creamy. Taste and season with salt if necessary. Serve with more Parmesan and basil leaves snipped into small pieces.

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Pasta Alla Vodka Recipe

  • 2 tablespoons olive oil
  • 4 ounces diced pancetta, optional
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 teaspoon red pepper flakes
  • 34 cup heavy cream
  • 14 cup grated Grana Padano or Parmesan cheese plus more for serving 1 tablespoon freshly chopped oregano
  • 2 tablespoons finely chopped Italian parsley
  • 1 teaspoon freshly minced garlic

Preparation

  1. Bringing a big pot of salted water to a boil is the first step (2 heaping tablespoons kosher salt to about 7 quarts water). Cook the pasta according to the package directions until it is al dente, about 10 minutes. In the meantime, create the sauce as follows: Heat the oil in a 12-inch large pan or pot over medium heat until shimmering. 3–5 minutes. Remove from heat, add the pancetta (if using), and cook until crispy, turning periodically. Cook, stirring occasionally, until the onion is translucent, approximately 3 minutes. Add the garlic and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Heat on medium-low for 2 to 3 minutes, until the vodka has been reduced by half
  2. Remove from heat and set aside. Cook for about a quarter to half an hour after adding the tomatoes. Fill the can halfway with water and swirl it around to dislodge any residual tomatoes. Cook for approximately 10 minutes, or until the sauce begins to thicken, seasoning with salt and pepper along the way. Continue to cook for another 2 to 3 minutes after adding the remaining water if you like your sauce to be a bit more loose. Reducing the heat to low, adding the cream, and continuing to simmer while stirring until the sauce is a uniform pinkish-rust color, approximately 1 minute Toss in the cooked pasta and 1/4 cup of the cheese until well combined. Season with salt and pepper to your liking. Pour into individual serving dishes, top with extra cheese if preferred, and sprinkle with the oregano and parsley
  3. Serve immediately.

Penne alla Vodka (Best Vodka Sauce!)

Penne Alla Vodka– wonderfully hearty and soft penne pasta is mixed with a creamy and vivid sauce made with San Marzano tomatoes and vodka, and seasoned with fresh herbs and parmesan cheese. Talk about a wonderful supper dish! Pasta Primavera, Alfredo Sauce, easySpaghetti Sauce, and the finest Meatball recipe are just a few of the traditional Italian-American dishes to include in your dinner rotation. So, what flavor does the vodka sauce have that the other sauces don’t? Due to the fact that the majority of the alcohol has been cooked off, there is no alcoholic vodka taste left; rather, the vodka serves to enhance and intensify the tastes of the tomatoes.

It also has a spicy sensation to it on the tip of your tongue because of the addition of red pepper flakes to the recipe.

It’s a famous Italian-American recipe that you can make at home in a matter of minutes by following a few simple steps!

The preparation time for this dish is only approximately 30 minutes!

Ingredients Needed for Penne with Vodka Sauce

  • Unless you are unable to obtain canned San Marzano tomatoes, which are an Italian-grown kind of tomato that has less acidity and more sweetness, I do not advocate substituting them unless you are unable to obtain them. Then use canned plum/roma tomatoes and a sprinkle or two of sugar to finish the dish. Extra virgin olive oil should be used in this recipe
  • Regular refined olive oil should not be used. In this meal, we want the extra virgin taste to be more prominent. It is a wonderful complement to the tomato flavor. Yellow onion– finely mince these so that they will become tender after a quick saute and simmer time
  • Red onion– finely mince these so that they will become tender after a brief saute and simmer period
  • Prosciutto or pancetta– this cured Italian ham is optional, but it enhances the flavor of the dish tremendously. Garlic should be minced just before serving for the finest flavor. Season with salt and pepper to taste, but keep in mind that the sauce will diminish, so don’t go overboard
  • Vodka is an absolute requirement in this recipe. I enjoy making homemade vanilla extract from leftover vodka. If you don’t like spicy meals, you can leave out the red pepper flakes. If you enjoy spicy food, increase the amount by two or three times. I don’t advocate using lower-fat substitutes in this recipe because the heavy cream is so rich. The herbs used here are fresh basil and fresh oregano
  • If you don’t want to spend the money on both, you can use one or the other, but I prefer the combination. In the event that you have any remaining, you may use it to make pizza sauce or marinara. If you wish to enhance the flavor of the sauce, use parmesan cheese that has been shredded. Cook a parmesan rind in the sauce for a few minutes. Preparation: Cook the penne pasta until it is al dente, reserving some of the starchy pasta water before draining it. This water will be used to loosen the sauce as required.

How to Make Penne alla Vodka

  1. Bring water to a boil: Bring a saucepan of water to a boil in order to cook the pasta. Adding salt to water will make it taste better. Aromatic aromatics and prosciutto in a skillet: In a separate big saucepan, heat the oil over medium heat until shimmering. Add the onion and prosciutto and cook for 4 – 5 minutes, then add the garlic and red pepper flakes and cook for 1 minute more. Remove pan from heat and stir in tomatoes, vodka, and salt and pepper to taste. Remove pan from heat and stir in tomatoes, vodka, and salt and pepper to taste. Remove from fire and bring to a boil over medium-high heat, then decrease heat to medium-low and continue to cook until strong alcohol fragrance has been cooked off, approximately 15 minutes, stirring regularly
  2. Cook the pasta:While you’re waiting, cook the pasta according to the package guidelines. Drain the pasta, reserving 1/2 cup of the cooking water. To make the sauce, combine the cream, herbs, and parmesan: Stir the cream into the sauce and cook it just until it is hot, approximately 1 minute. Add the parmesan, basil, and oregano and mix well. Toss the penne with the vodka sauce:Add the drained pasta to the saucepan with the sauce and toss to coat, diluting the sauce with a little pasta water if necessary. Season with additional parmesan and basil if preferred and serve while still warm.
See also:  How To Make Gigi Hadid Pasta

Tips for the Best Vodka Sauce

  • Make use of high-quality ingredients. It will only taste as wonderful as the ingredients you use
  • Make sure to cook it long enough to cook out the most of the alcohol, otherwise you will taste the alcohol and it will overshadow the meal. To make a smoother, less lumpy sauce, finely crush the tomatoes. You could even blitz them in a food processor if that’s your preference. Don’t use dried herbs or garlic that has been packaged. This vodka sauce is made much better by the addition of these fresh ingredients.

Can I Freeze Vodka Sauce?

Yes. This may be frozen for up to 3 months if stored in an airtight container. Alternatively, it will stay in the refrigerator for approximately 3 – 4 days.

Possible Variations

  • Grilled chicken or rotisserie chicken can be added. Replace the pancetta with bacon
  • It will have a distinct flavor, but who doesn’t enjoy bacon? If you don’t want pancetta, you may substitute browned ground veal, beef, pig, or Italian sausage. Incorporate shrimp, which is another delectable companion choice. If you’re making a meal like lasagna or chicken parmesan, try using it instead of marinara sauce. If you don’t have penne, you may substitute another pasta such as rigatoni, ziti, mostaccioli, elicoidali, fusilli, or even just plain spaghetti instead. It’s possible to use just about any type of pasta

What Sides to Serve with Creamy Penne alla Vodka?

  • The following dishes are served: Garlic Bread, Breadsticks, Caesar Salad, Roasted Veggies with Garlic and Parmesan, and a dessert.

Penne alla Vodka (Best Vodka Sauce!)

The perfect combination of substantial and tender penne pasta is mixed with a creamy and vivid sauce made with San Marzano tomatoes and vodka, which is seasoned with fresh herbs and parmesan and served immediately. Talk about a wonderful supper dish! Servings:6 Prep20minutes Cook30minutes

  • 2Tbspextra virgin olive oil
  • 1/2cupminced yellow onion
  • 3oz.prosciutto or pancetta, diced (optional)
  • 1Tbspminced garlic (3 cloves)
  • Salt and freshly ground black pepper
  • 1/2 cup vodka
  • 1/4tsp pepper flakes, more or less to taste
  • 1(28 oz) canSan Marzano tomatoes, crushed finely with hands*
  • 2Tbspextra virgin olive oil
  • 1/2cupminced two-thirds-cup heavy cream
  • 1/4-cup finely grated parmesan cheese, plus additional for serving
  • 1 tablespoon finely chopped fresh oregano
  • 1/4 cup finely chopped fresh basil
  • 14 ounces penne pasta, plus 1 cup pasta water to use as a thinning agent if necessary
  • Bring a large saucepan of water to a boil in order to cook the spaghetti. Season the water with salt, then boil the oil in a large saucepan over medium heat until shimmering. Add the onion and prosciutto and cook for 4 – 5 minutes, then add the garlic and red pepper flakes and cook for another minute. Remove the pan from the heat and stir in the tomatoes and vodka, seasoning to taste with salt and pepper. Return to medium-high heat, bring to a simmer, then decrease heat to medium-low and continue to cook until the strong alcohol fragrance has been cooked out, approximately 15 minutes**, stirring periodically, until the sauce has thickened. In the meantime, prepare the pasta according to package guidelines. Drain the pasta, reserving 1/2 cup of the cooking water
  • Stir the cream into the sauce and heat until barely warm, approximately 1 minute. Add the parmesan, basil, and oregano and mix well. Add the drained pasta to the saucepan with the sauce and toss to coat, adding more pasta water if necessary to thin the sauce. Season with additional parmesan and basil if preferred and serve while still warm.
  • You may blend the tomatoes in a food processor for a smoother sauce or purchase crushed San Marzano tomatoes if you can’t locate whole San Marzano tomatoes
  • * Ensure that the sauce is allowed to boil for an adequate amount of time or it will taste strongly of alcohol, which will dominate the tastes of the meal. Sauce can be stored in the freezer for up to 3 months.

Nutritional Values Penne alla Vodka (with the Best Vodka Sauce Ever! Amount Per Serving (in grams) Calories527Calories from Fat 198 percent Daily Value*Fat22g34 percent Calories from Fat 198 percent Saturated fatty acids (10 g/63 percent) Potassium455mg13 percent Cholesterol48mg16 percent Sodium366mg16 percent Cholesterol48mg16 percent Carbohydrates: 57 g (19 percent); protein: Fiber accounts for 4g17 percent of total sugar. Protein12g24 percent of the diet 13 percent of vitamin A (668 IU). Thirteen milligrams and sixteen percent of vitamin C The following percent daily values are based on a 2000 calorie diet: calcium (139mg) 14 percent iron (3mg) 17 percent

Pasta alla vodka

  • 200g penne orrigatoni pasta
  • 30g gratedparmesanor vegetarian equivalent, with more to serve
  • Tiny handful of basil leaves, to garnish

Method

  • STEP 1Heat the oil in a large frying pan or casseroledish over medium heat until shimmering. Add the shallot and a generous amount of salt and gently cook for 10 minutes, or until the onion is tender and transparent. Cook for 30 seconds after you’ve added the garlic and chilli flakes. Simmer for 2 minutes after stirring in the tomato purée, then add the vodka and cook for another 3 minutes after stirring in the vodka. Remove the pan from the heat and quickly mix in the cream to incorporate
  • STEP 2Prepare the pasta by boiling it in salted water according to the package directions. Drain and set aside 150 mL of the cooking water. Combine the tomato sauce and around 50ml of water in a large mixing bowl over a low heat until the pasta and cheese are evenly coated and glossy (if the sauce is too thick, add additional cooking water). Remove from heat and set aside. Season with salt and pepper to taste, then garnish with a dusting of the excess parmesan, a generous grind of black pepper, and a scattering of basil leaves on top

Recipe adapted from the May 2021 issue of Good Food magazine.

Double Down on Tomato Flavor in This Rich and Creamy Vodka Sauce

  • In May 2021, Good Food magazine published a recipe with the same name.

For more than three decades, vodka sauce has been a mainstay of Italian-American red-sauce restaurants across the United States. Its origins are as obscure as its richly creamy orange tint. Was it a well-known Italian actor who came up with the idea? A restaurant from the 1970s in Bologna? You’re a Columbia University student, right? Is it possible that it originated in Russia? I don’t mind if this riddle remains unanswered for the time being, as much as I like learning about the history of well-known foods.

  1. And, certainly, the vodka is really important in this situation.
  2. Several years ago, Kenji investigated the question of whether vodka sauce actually required the addition of vodka, and the conclusion was an emphatic yes (though the sauce is delicious without it, too).
  3. During this process, he discovered the optimal quantity of vodka to use in the sauce: around a quarter cup per quart of sauce, boiled for approximately seven minutes before serving.
  4. After all, everyone’s preferences are different, so feel free to experiment with different proportions of vodka just before serving to make the sauce a little boozier if you want.
  5. If you look at enough vodka sauce recipes, you’ll see that some of them utilize a significant amount of tomato paste as the only tomato component in the sauce, while others use canned tomatoes as the sole tomato component (sometimes with a couple tablespoons of tomato paste added for depth).
  6. A vodka sauce with a lot of tomato paste has a beautiful fruity depth to it that, in my opinion, contributes to the sauce’s unique flavor.
  7. In contrast, canned tomatoes have a brighter, fruitier tomato flavor but none of the depth that comes from tomato paste; a couple tablespoons of paste isn’t quite enough to make up for it.
  8. When combined, they produce a sauce that is subtle and layered, with a richness, depth, and brightness that is both brilliant and savory.

It’s a definite winner. What about the pasta? We like this sauce even better with rigatoni, which is an alternative to penne in most recipes, and it’s a choice in this one as well.

  • 3 tablespoons (45g) unsalted butter
  • 1 medium (8-ounce
  • 225g) yellow onion, diced
  • 3 medium cloves garlic, thinly sliced
  • 1 medium-sized (225g) yellow onion, diced a pinch of red pepper flakes
  • Kosher salt
  • A pinch of cumin
  • 1 x 4 1/2-ounce (130g) tube concentrated tomato paste or 1 x 6-ounce (170g) can concentrated tomato paste whole peeled tomatoes from a 14 1/2-ounce (411-gram) can 1 cup (240 mL) heavy cream
  • 1 pound (450 g) short tubular pasta, such as rigatoni or penne
  • 1 pound (450 g) ricotta cheese
  • 4 / 5 cup (60 mL) vodka, plus additional if needed
  • Grated Parmigiano-Reggiano, plus additional for serving
  • 2 ounces (55 g) Parmigiano-Reggiano, plus additional for serving
  1. Melt the butter in a large (3- or 4-quart) saucepan or small Dutch oven over medium heat until it is melted. Cook, turning regularly, until the onions are very soft but not browned, approximately 15 minutes
  2. Reduce heat if necessary to prevent browning. Add the red pepper flakes and season liberally with salt. According to Daniel Gritzer of Serious Eats, whisk in the tomato paste and heat until the paste is aromatic and thick, about 3 minutes. Combine the canned tomatoes and their liquid in a large mixing bowl. Simmer for approximately 10 minutes, stirring often and smashing the entire tomatoes firmly with a spoon, until the sauce has thickened a little but not much. Serious Eats / Daniel Gritzer
  3. Pour in the cream and mix until it is well incorporated. Transfer the sauce to a blender and puree until completely smooth (about 30 seconds) (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). After wiping off the saucepan, add the blended sauce back into it. Season with a pinch of salt to taste. According to Daniel Gritzer of Serious Eats, in a medium pot of salted boiling water, cook pasta until just shy of al dente, approximately 3 minutes less than the package directions. Add the vodka to the tomato sauce and bring it to a soft simmer over medium heat, about 1 minute before you are ready to transfer the pasta to the sauce. According to Serious Eats / Daniel Gritzer, transfer the pasta straight to the sauce pot, along with 1/2 cup (120mL) of the pasta water (alternatively, save 2 cups pasta water, then drain the pasta in a strainer, then add the pasta to the sauce with 1/2 cup of the conserved water). Increase the heat to high and continue to cook, stirring regularly, until the pasta is fully covered in sauce and has reached the al dente stage, about 3 minutes more than the original cooking time. Add extra pasta water in 1/4 cup (60ml) increments as needed if the sauce thickens too much before the spaghetti is ready to be served. Daniel Gritzer is the author of Serious Eats. Stir in cheese until it is completely mixed into a smooth and creamy sauce. Remove from heat and set aside. Taste for salt and season with additional salt if necessary. If you can’t detect any vodka at all, you may add a few drops extra and whisk it in before serving
  4. How alcoholic you want the sauce to be is a matter of personal preference, but be cautious not to overdo it because it can spoil the dish if you use too much. Prepare serving dishes by spooning the pasta and sauce onto them and topping with more shredded cheese. Serve as soon as possible. Daniel Gritzer is the author of Serious Eats.

Special equipment

Saucieror saucepan (three quarts) or a five-quart Dutch oven, blender, spider skimmer or slotted spoon or colander (optional).

Make-Ahead and Storage

Steps 3 and 4 of the vodka sauce can be completed ahead of time (blending). Refrigerate in an airtight container for up to 5 days after preparation. To use, reheat the sauce in a saucepan over medium heat, then continue with the following directions through Step 4.

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.

See also:  When Is National Pasta Day

How to Make Our Vodka Sauce Recipe

  1. 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.
  1. 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.
  1. 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.
  1. Mix in the cooked pasta until it is evenly covered. (Optional) Serve with more Parmesan on top.

Tools You Will Need

  • Knife
  • Chopping board
  • Big skillet
  • Colander
  • 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:

Strand Pasta

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.

Freezing

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!

vodka sauce

  • 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

AboutJenny Park

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

Reader Interactions

Photograph courtesy of Instagram user @gigihadid UPDATE: Gigi Hadid’s Spicy Vodka Pasta dish is proving to be a hit with the public. As for being pregnant, the model has recently revealed that she is expecting her first child. THE ORIGINAL STORY STARTS WITH: After receiving the unexpected news that she is expecting her first child, Gigi Hadid uploaded an Instagram Story of herself preparing Spicy Vodka Pasta as a thinly-veiled attempt to distract from the news. Hadid’s first Instagram Story in today’s series, on the other hand, is accompanied by a message saying that the 25-year-old model is out of vodka and will have to make due without.

  1. Is it possible that the Hadids have just ran out of their favorite things?
  2. You may find out more about it here.
  3. But, let’s go back to the recipe since I’m planning on making this Spicy Vodka Pasta tonight — with vodka, of course.
  4. In addition, I would use more than 1 tablespoon of vodka.
GIGI HADID’S SPICY VODKA PASTA

Ingredients for 2 servings: 14 cup extra-virgin olive oil1 small clove of garlic, diced1 small green onion, chopped 14 cup tomato paste (optional) 12 cup heavy cream (optional) One-fourth cup gin 1 teaspoon crushed red pepper flakes (optional) 225 grams of shells pasta are required. 1 tablespoon of melted butter 14 cup grated parmesan cheese basil leaves, finely chopped, to be served season with salt and pepper to taste Method: In a large saucepan, heat the olive oil, garlic, and onion until the garlic is fragrant.

  1. Then, according to Hadid, add the tomato paste and simmer until it seems “darker/a little caramelized.” In a separate bowl, whisk together the heavy cream.
  2. Add in the red pepper flakes and mix well.
  3. Season with salt and freshly ground pepper.
  4. Cook the pasta in a separate pot.
  5. When the pasta has finished cooking, save 14 ounces of the pasta water before draining it.
  6. Heat the sauce over a medium heat, stirring constantly, until all of the butter has melted and the sauce is “sauccyyyy,” as Hadid puts it.

Stir in the parmesan cheese until it is well incorporated. Season with more salt and pepper to taste. To finish, sprinkle a little parmesan cheese and basil over top before serving. It’s Gigi Hadid’s Spicy Vodka Pasta, my friends, and it’s delectable.

Penne Alla Vodka Sauce Recipe

My luscious Penne Alla Vodka Sauce Recipe will completely transform your attitude about tomato sauce. Adding a dash of vodka, heavy cream, and parmesan cheese will give this dish a creamy texture and taste that you’ll like! Go directly to the recipe.

Easy vodka sauce recipe

Even though pasta and tomato sauce is a classic combination, this Penne Alla Vodka Sauce Recipe will elevate your midweek dinners to a higher level. With fresh tomatoes, Italian herbs, a dash of vodka, and heavy cream, this dish is a creamy and savory dish that is guaranteed to impress even the most discerning of diners. Tomatoes are an important component of many Italian dishes, such as Tomato Burrata Salad and Herb Ricotta Tarts, among others. I knew that using fresh tomatoes in this homemade vodka sauce would be the best choice because homegrown, vivid tomatoes are already bursting with flavor and are filled with nutrients!

Penne alla vodka is a simple meal that can be prepared in a short amount of time.

You can create the vodka sauce ahead of time, freeze it, and then reheat it when you need a quick and delicious meal in a hurry!

What does vodka do in vodka sauce?

Despite the fact that vodka is flavorless on its own, adding it to tomato sauce gives the sauce a powerful flavor boost. The flavor of the vodka sauce will most likely be slightly harsh, almost peppery, and extremely brilliant when it is finished. What it does not do is make your spaghetti taste like it has been exposed to booze!

What is penne alla vodka made from?

  • I recommend using Roma tomatoes or cherry tomatoes for the sauce since they are more flavorful than regular tomatoes. Larger beefy tomatoes have an excessive amount of fluid and might result in a watery sauce, therefore avoid using larger beefy tomatoes. Onion and garlic are used to create delicious tastes. This recipe does not necessitate the purchase of an expensive bottle of vodka. Use whichever type of vodka you have on hand, or shop around for a low- to mid-priced bottle of vodka. For vegan vodka sauce, heavy cream or coconut milk can be used. Adding fresh oregano and red pepper flakes to the sauce while garnishing with fresh basil is a delicious way to dress up this dish. Pasta– To make real penne alla vodka, penne pasta should be used. Otherwise, you may use any little pasta you choose, such as rigatoni, fusilli, ziti, or farfalle
  • Otherwise, you can use any small pasta you like.

How to make penne with vodka sauce

  1. Preparation of the onions and garlic: Heat the oil in a saucepan over medium heat, then add the onions. Once they are cooked, add the garlic and cook for another minute or two. Cook until aromatic, about 5 minutes. Toss in the tomatoes: In a large skillet, combine the tomatoes, oregano, chili flakes, and salt. Allow everything to simmer until the tomatoes burst and become soft
  2. Sauce should be pureed: To purée the sauce in the saucepan, use an immersion blender to do so. Combine the vodka and cream in a mixing bowl: Stir the vodka into the smooth tomato sauce and allow it to simmer for a few minutes to allow the alcohol to be absorbed by the tomatoes. After that, add the butter, salt, heavy cream, and parmesan cheese
  3. Combine well. Combine with the penne and serve as follows: Toss the cooked pasta with the sauce until the noodles are well coated. Place parmesan and basil on top of the dish and serve immediately

Tips to make the best penne alla vodka recipe

  • When using a standard blender to purée the sauce, just 34 of the tomatoes should be blended at a time. More vodka should be added to your penne alla vodka. When combined with Italian sausage, shrimp, veggies, prosciutto, and shredded cheese, it’s a delicious dish. Do you want to make vodka sauce but don’t want to use vodka? Simply use lemon juice or water in its place. Leftover vodka sauce keeps well in the refrigerator for 3 to 4 days
  • However, it does not freeze well.
See also:  How Many Ounces Is A Pound Of Pasta

Frequently asked questions

Is it okay to use canned tomatoes? If fresh tomatoes are not available or not in season, use a can of excellent quality whole tomatoes that have been crushed with your hands in place of the fresh tomatoes. Is it possible to get drunk on vodka sauce? As the vodka sauce cooks, the majority, if not all, of the alcohol should be absorbed by the food. The sauce should not get you inebriated, and it is safe to offer to children! Is it suitable for those following a ketogenic diet? Is homemade vodka sauce keto-friendly?

Add either beef or chicken to make it heartier and serve it over mashed cauliflower for an extra-delicious side dish.

Penne alla vodka is a delicious dish when topped with freshly shaved parmesan and basil.

Freezing vodka sauce

You can simply freeze quantities of pasta sauce in airtight containers to have fresh pasta sauce on hand at all times. It may be refrigerated for up to 3 months and then thawed in the refrigerator after that.

Hungry for more Italian recipes?

  • Tuscan Salmon with Creamy Garlic Sauce
  • Low-Carb Caprese Chicken Bake
  • Mediterranean Chicken and Orzo
  • Bucatini with Tomatoes and Burrata
  • And many more.

Is this Penne Alla Vodka Sauce Recipe something you’ve tried? Please let me know what you think in the comments section below, or post a photo on Instagram!

I like posting all of your recreations on my Facebook page. My luscious Penne Alla Vodka Sauce Recipe will completely transform your attitude about tomato sauce. Adding a dash of vodka, heavy cream, and parmesan cheese will give this dish a creamy texture and taste that you’ll like!

  • A dozen medium-sized red onions, finely chopped
  • Five cloves garlic, minced
  • 14 cup extra virgin olive oil
  • 2 tablespoons fresh or dried oregano, chopped
  • 14 teaspoons spicy pepper flakes (add more if you want it hot)
  • 8 cups tomatoes (use a combination of fresh cherry and quartered roma tomatoes)
  • 12 cup vodka
  • 1 12 teaspoon kosher salt (additional salt to taste if desired)
  • 1 cup heavy cream or canned coconut milk
  • 1 pound cooked pasta (pasta penne or other shorter pasta)
  • 3 tablespoons salted butter
  • 1 12 cups grated Parmesan cheese (plus extra for serving)
  • 12 cup fresh basil (roughly chopped for topping)
  • In a large saucepan, heat the olive oil until shimmering, then add the chopped onions and simmer, stirring occasionally, until the onions are tender, about 4 minutes. Cook for another 1-2 minutes, or until the garlic is aromatic, after which remove from the heat. Season with 1 12 teaspoons of salt and the fresh oregano, fresh chopped tomatoes (but leave the cherry tomatoes whole), chile flakes, and 1 12 teaspoons of pepper. Cook for 8-10 minutes, or until the tomatoes begin to burst and become softer, stirring occasionally. Stir often to keep the mixture from burning. Take the pan off the heat
  • Using a hand blender, mix 34 of the tomatoes in a container or directly in the pan until smooth and creamy. Use a blender to puree about three-quarters of the tomatoes until smooth
  • Return the pureed tomatoes to the pan once they have been stirred back in. Remove from fire and cook for 2-3 minutes on medium-low heat, stirring constantly, until the vodka has been completely absorbed. Continue to stir often to avoid scorching. Combine the butter, salt to taste, heavy cream, and parmesan cheese in a large mixing bowl. Continue to cook for another 5 minutes, or until the sauce is creamy. Prepare a big saucepan of salted water by bringing it to a boil. Preparing the spaghetti is as simple as following the directions on the package. Prepare a pound of your favorite cooked pasta and top with additional parmesan cheese and finely chopped basil
  • Drain well and serve.

It is possible to substitute all roma tomatoes or all cherry tomatoes in place of the mixed variety of fruits and vegetables. Larger beefy tomatoes contain an excessive amount of fluid, thus avoid using larger beefy tomatoes. Can I use canned tomatoes instead of fresh tomatoes? If fresh tomatoes are not available or not in season, you can use a good quality 1 (28 oz) can of whole tomatoes that have been crushed with your hands. What kind of pasta can I serve with this vodka sauce: You may serve this vodka sauce with whatever sort of pasta you choose, but I particularly like it with the smaller forms.

Rigatoni, Fusilli, ziti, and Farfalle are all excellent choices.

Vodka Sauce for Freezing: This may be frozen for up to 3 months if stored in an airtight container.

The answer is yes, this recipe for homemade vodka sauce is keto-friendly and low in carbohydrates.

Easy Vodka Sauce

Similar to the Italian Restaurants in New York City’s Times Square. I finished it up with 1/4 teaspoon dried oregano, 2 tablespoons minced fresh parsley, and 1 tablespoon dry basil for the ultimate flavor combination. My family asks me for it on a regular basis! More information can be found at

Most helpful critical review

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Similar to the Italian Restaurants in New York City’s Times Square. I finished it up with 1/4 teaspoon dried oregano, 2 tablespoons minced fresh parsley, and 1 tablespoon dry basil for the ultimate flavor combination. My family asks me for it on a regular basis! More information can be found at

  • I was on the verge of finishing the entire pot by myself.
  • I did had to add approximately a tablespoon of sugar to balance off the acidity of the tomatoes, and I also added a pinch of oregano, parsley, and basil, as suggested by another reviewer, to get the flavor just perfect.
  • This is a good recipe.
  • The only problem is that I made a mistake when I was creating it!
  • Also, I added chopped pancetta or proscuitto as I was cooking the onions – this recipe will be saved for future use!
  • This is a fantastic sauce!
  • Following the addition of the crushed tomatoes, I added 1 Tbsp.
  • oregano, 1 tsp.
  • salt, and 2 tsp.
  • I used a nice vodka and a little cream for this recipe.
  • Over some penne pasta, we cooked some chorizo meat, diced it up, and then poured the sauce over the top to serve.
  • Everything in this recipe, with the exception of either reducing or adding salt (depending on how much sodium is in your canned tomatoes), revolves on the beautifully subtle richness of tomatoes, onion, vodka, and cream.
  • Give it a go and revel in the satisfaction of less being more.
  • This is something I’ve done countless times.
  • I use olive oil instead of butter to sauté the onions and garlic, and I season the dish with salt, pepper, oregano, parsley, and basil after adding the crushed tomatoes, which provide a lovely flavor to the dish.
  • Continue readingAdvertisement With the addition of around 1 1/2 teaspoons of sea salt, this dish becomes wonderful.
  • This helped to thicken it out a little bit and level out the tastes a little bit as well.
  • Read MoreThis sauce is very delicious!
  • Along with the tomatoes, I added some garlic powder, rosemary, fresh basil, oregano, and sea salt to taste.
  • Next time, I’ll use fresh garlic and sauté it with the onions before serving.
  • I’d also include either the mushrooms or the seafood, but not both at the same time.
  • Warm bread was brought alongside the dish, which I served over angel-hair pasta.

This freezes really nicely.

Easy Vodka Sauce

  • Serves 12 people
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Calories: 309

Our simple vodka sauce is enhanced by the addition of pancetta, parmesan, vodka, and heavy cream, making it a step above the ordinary tomato sauce.

Chianti in Your Glass, Vodka in the Sauce.

Sauce made with vodka. Almost certainly, you’ve heard of it, perhaps you’ve eaten it in a restaurant, or perhaps you’ve even purchased it pre-packaged to eat at home. But here’s the thing: unless you’ve produced your own vodka sauce at home, you haven’t truly experienced vodka sauce. No other sauce recipe can compare to the lusciously creamy pink sauce produced by this vodka sauce recipe. Garlic, pancetta, and freshly grated Parmigiano-Reggiano cheese combine to create a flavor-packed triple threat that elevates this traditional Italian American pasta sauce dish to a new level of deliciousness.

What is Vodka Sauce?

The roots of penne alla vodka are a little hazy, as it is an American invention rather than a truly Italian dish. Its introduction on the American cuisine scene is certain to have occurred somewhere in the late 1960s or early 1970s, though the exact date is unknown. At the time, vodka was enjoying a resurgence in popularity, and some brilliant chef—there is no consensus on who did it—discovered that the boozy sharpness of vodka was the perfect foil for the sweetness of cooked tomatoes and the heft of heavy cream, and thus a cozy, comforting, perfectly-balanced Italian-American recipe was born.

And, in light of this recent and rather ambiguous history, we are even more sure in claiming that our vodka sauce recipe is a 100 percent real vodka sauce recipe!

Let’s Talk Pasta!

This simple vodka sauce may be served with any type of pasta you like, although we really enjoy it with the smaller forms. Penne alla vodka is a classic, but we also like it with the following dishes:

  • Rigatoni! Fusilli is the type of pasta with ridges, which helps the sauce to adhere to the pasta better. Farfalle! These twisted tiny corkscrews are a favorite of our children, and we think they’re a lot of fun as well
  • Farfalle! Also known as bowtie pasta! This fun-to-eat spaghetti form holds onto the sauce nicely, as well.

How to Make Vodka Sauce

The flavor of homemade vodka sauce is unbeatable. It’s quick, and it’s a huge hit every time. Those concerned about the vodka content of the sauce need not be concerned! When you use only half a cup of vodka in the sauce and cook it for 30 minutes, the alcohol will be totally cooked out of the sauce before it is served. The following is the recipe for our simple vodka sauce:

  1. Brown the onions and pancetta (or bacon, if you’re in a hurry!) in a large skillet. When the pancetta is crispy, add a pinch of salt and a clove of garlic. Okay, we truly want you to add a lot of garlic
  2. Now it’s time to drink! Pour in the vodka and tomatoes, pressing the tomatoes with your hands as you go, until the mixture is smooth. You’ve already opened the vodka, so you might as well prepare a martini while you’re here. Which is better, an olive or a twist? That is all up to you. Better turn up the Rat Pack music—you know, for inspiration
  3. Simmer is essential! Now that you’ve got the sauce simmering and the martini stirring, it’s time to relax. The timer says you have 30 minutes to relax. Finish the sauce by adding a handful of parmesan cheese, heavy cream, and salt to your liking. Then there’s mangia.

Pasta Night!

Pasta night is something that happens in our family more than once a week. We especially adore these classic Italian-American pasta dishes, which are sure to impress any and all of your guests:

  • Meatballs in Tomato Sauce
  • Three Ingredient Tomato Sauce
  • Baked Penne alla Vodka
  • Easy Bolognese
  • Baked Gnocchi
  • Meatballs in Tomato Sauce
  • Meatballs

Tools You’ll Need:

  • A large pot, a cutting board, a sharp knife, and a sturdy spoon for stirring are all required.

Mambo Italiano

We hope that this simple vodka sauce recipe puts a spring in your step and becomes a family favorite in your household! Please let us know if you make it! Take a snapshot and tag us on Instagram with the hashtags @themodernproper and themodernpropers so that we may see it and share it with others. Enjoy your meal!

Easy Vodka Sauce

  • Serves 12 people
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Calories: 309

Ingredients

  • One small onion, finely chopped (approximately one cup)
  • One and a half pounds of pancetta, diced
  • Three garlic cloves, minced
  • One and a half cups of Vodka
  • One (28 oz) can of tomato sauce Whole tomatoes (crushed with your hands)
  • 1 teaspoon salt
  • 34 cup heavy cream
  • 12 cup grated Parmesan cheese
  • 3/4 pound cooked pasta for serving
  • 1 teaspoon red pepper flakes, if desired
  • 1 tablespoon olive oil Optional: more parmesan cheese for sprinkling on top before serving Optional: basil leaves, finely sliced

Method

  1. In a large saucepan, heat the olive oil until shimmering. Pour in the onions and pancetta and cook over medium heat for approximately 4 minutes, or until the onions are tender and the pancetta is crispy. Cook for another 1-2 minutes, or until the garlic is aromatic, before adding the tomatoes. Add the vodka to the saucepan, along with the tomatoes (crushing the whole tomatoes with your hands as you put them in the pot). Bring the sauce to a low boil, then reduce the heat to low. Simmer for 30 minutes to burn off the alcohol and simmer the tomatoes down
  2. Remove from heat. Combine the salt, heavy cream, and parmesan in a mixing bowl. Continue to cook for another 5 minutes, or until the sauce is creamy. Serving suggestion: over 34 pounds of your favorite cooked pasta topped with red pepper flakes, additional parmesan cheese, and basil.
  • The following are the nutritional values: 309 calories, 15 grams of protein, 19 grams of carbohydrate, 15 grams of total fat, 1 gram of dietary fiber, cholesterol62 milligrams, sodium804 milligrams, total sugars2 grams

Any questions?

Do you want to switch up some of the ingredients? Uncertain about a stage in the procedure? To submit a question, click the Ask a Question button above. We’re here to assist you.

Katie

This is really exciting news! We hope you will be able to return soon!

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