Creamy Vodka Sauce: Your New Pasta Obsession!

Creamy Vodka Sauce: Your New Pasta Obsession!

Vodka sauce: master this rich and creamy pasta sauce in under an hour. Perfect for a gourmet weeknight meal, incredibly satisfying.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

• 28 ounces canned whole tomatoes (with juices, 1 can)
• ½ small onion (finely diced)
• 1 tablespoon olive oil (or butter)
• 4 ounces pancetta (chopped, or bacon ½-inch dice)
• 4 cloves garlic (minced)
• ⅓ cup vodka
• 14 ounces crushed tomatoes
• ½ teaspoon red pepper flakes
• 1 cup heavy whipping cream
• ⅓ cup shredded Parmesan cheese (or romano cheese)

Method

 

1. Using your hands, squish the whole tomatoes into a bowl to break them up (reserving the juices) and set aside.
2. In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
3. Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
4. Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
5. Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
6. Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.

Notes

– For the richest flavor, use good quality San Marzano whole tomatoes. Their sweetness balances the sauce beautifully.
– When adding the vodka, ensure the heat is sufficient to allow it to reduce and mellow, cooking off the alcohol while leaving its distinctive flavor.
– If you don’t have pancetta, thick-cut bacon diced into small pieces works wonderfully. Cook it until crispy to render out the fat and add texture.
– To store, refrigerate leftover sauce in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream if it’s too thick.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• For the richest flavor, use good quality San Marzano whole tomatoes. Their sweetness balances the sauce beautifully.
• When adding the vodka, ensure the heat is sufficient to allow it to reduce and mellow, cooking off the alcohol while leaving its distinctive flavor.
• If you don’t have pancetta, thick-cut bacon diced into small pieces works wonderfully. Cook it until crispy to render out the fat and add texture.
• To store, refrigerate leftover sauce in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream if it’s too thick.

Indulge in this fantastic vodka sauce recipe and impress your family and friends with a restaurant-quality meal. Enjoy its creamy richness with your favorite pasta!

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