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Vodka Sauce Pasta Recipe


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  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This Vodka Sauce Pasta Recipe is made with whole San Marzano tomatoes, sun-dried tomatoes, heavy cream, butter, garlic, and vodka. 


Ingredients

Scale
  • 1 (28 ounce) can of whole San Marzano tomatoes 
  • 1/2 cup of sun-dried tomatoes from oil packed jar
  • 1/2 cup of heavy cream
  • 3 tablespoons of salted butter
  • 3 garlic cloves, minced
  • 1 teaspoon of crushed red pepper flakes
  • 1/3 cup of vodka
  • 1 cup of grated parmesan cheese

Garnish: 

  • Basil, as desired

Instructions

  1. In a large saucepan, combine the butter, garlic and red pepper flakes on medium low heat. Cook and stir often, until the butter is melted and the garlic is fragrant, about 5 minutes. 
  2. Add the vodka and simmer for about 3 minutes, or until 1/3 of the vodka has reduced. Add the tomatoes and sun-dried tomatoes. Sprinkle salt and pepper and simmer sauce over medium heat for about 10-15 minutes. 
  3. With a large spoon, put the sauce into a blender and add the heavy cream. Blend until smooth and return to the saucepan. Add the grated cheese and on low heat, stir until the cheese melts. 
  4. Cook any pasta according to the instructions. Place sauce on top of the cooked pasta.
  5. Garnish with basil and parmesan. 

Notes

  • Quality ingredients: Opt for high-quality ingredients, such as San Marzano tomatoes, fresh basil, and good-quality Parmesan cheese, as they can greatly enhance the flavor of the sauce.
  • Sauté the garlic properly: When sautéing garlic, be cautious not to burn it. Burnt garlic can give a bitter taste to the sauce. Cook it on low to medium heat until fragrant and lightly golden.
  • Simmer for flavor development: Allow the sauce to simmer for a sufficient amount of time. This allows the flavors to meld together and intensify, resulting in a rich and flavorful sauce.
  • Control the heat: Adjust the amount of crushed red pepper flakes or other spices according to your preferred level of spiciness. Remember that the heat can intensify as the sauce simmers, so it's better to start with a smaller amount and add more if desired.
  • Add vodka with caution: When adding vodka to the sauce, pour it gradually and stir well. Vodka can have a strong flavor, so start with a smaller amount and adjust to taste. The vodka helps to enhance the flavors of the sauce and balance the acidity of the tomatoes.
  • Creaminess factor: Use heavy cream or a suitable substitute to achieve the desired creaminess. Be careful not to boil the sauce once the cream is added, as it can cause separation or curdling. Keep the heat on low and stir well to incorporate the cream smoothly.
  • Season and taste: Don't forget to taste and adjust the seasoning before serving. Add salt and pepper as needed to enhance the flavors. Remember that Parmesan cheese adds saltiness, so adjust accordingly.
  • Fresh basil at the end: To preserve the vibrant flavor and aroma of fresh basil, add it to the sauce at the end, just before serving. This ensures that it retains its freshness and brightness.
  • Properly coat the pasta: When combining the cooked pasta with the sauce, ensure that each strand or shape is evenly coated. Toss the pasta and sauce together in a large bowl or in the skillet to distribute the sauce evenly.
  • Garnish and serve: Before serving, garnish the dish with freshly grated Parmesan cheese and additional basil leaves. The garnishes add visual appeal and extra flavor to the dish.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 405.1
  • Sugar: 6.5 g
  • Sodium: 410.1 mg
  • Fat: 19.2 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 39.4 g
  • Fiber: 2.5 g
  • Protein: 8.1 g
  • Cholesterol: 41.7 mg