Homemade Vodka Sauce
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Recipe Intro From christinefiorentino_
Vodka sauce is a classic Italian restaurant dish, beloved by the masses and always one of the most widely ordered items, people often feel intimidated by the idea of making it at home. It's time everyone learns just how simple it is to prepare their own homemade pot of this delicious sauce! Tuttorosso Tomatoes handle all of the heavy lifting when it comes to making this dish with Tuttorosso Tomato Paste, Tuttorosso Crushed Tomatoes with Basil, and Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt. The recipe comes together with just a handful of other ingredients including, of course, heavy whipping cream and vodka, to develop a flavorful, rich, and creamy sauce that can be incorporated into endless dishes. From pastas and pizzas, to eggplant and chicken parmesans, to appetizer platters and slow cooked bean dishes that are warm, inviting, and inspiring for anyone looking to create mouth watering dishes right at home. Get cooking and try it out for yourself!
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Recipe Card
ingredients
- 6 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 6 cloves garlic, peeled and very thinly sliced
- 2 teaspoons kosher salt, divided (more or less if desired)
- 2 (6-ounce) cans Tuttorosso Tomato Paste
- 1 (28-ounce) can Tuttorosso Crushed Tomatoes with Basil
- 1 (28-ounce) can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt
- 2 1/4 cups heavy whipping cream
- 1/2 cup plus 2 tablespoons vodka
- 3/4 cup grated parmesan cheese
Method
Step 1
Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onions and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2-3 minutes.
Step 2
Add Tuttorosso Tomato Paste and stir until thickened, 3-4 minutes. Add Tuttorosso Crushed Tomatoes with Basil and San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt with liquid. Stir to combine, using a wooden spoon to break down and smash down the tomatoes. Cook until sauce thickens, stirring often, about 10 minutes.
Step 3
Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree use an immersion blender.
Step 4
Stir in parmesan cheese. Once combined, reduce to low-medium heat. Add vodka and bring sauce to low simmer for 15 minutes, stirring frequently.
Step 5
Add 1 pound cooked pasta (very al dente) directly to about 1 quart sauce and cook 3 minutes over medium heat. To store sauce, transfer to heat-proof, airtight container(s). Refrigerate for up to one week or freeze up to 4 months.