How to Make Vodka Sauce
Looking to elevate your pasta game? This Vodka Sauce recipe is just what you need! Creamy, tangy, and with just the right kick, it's the perfect way to turn a simple dish into something special. Whether you're cooking for a cozy night in or impressing guests, this sauce will have everyone coming back for seconds. Completely Gluten-free. Vegan + Vodka-free Option.
Servings: 6 cups
Calories: 218kcal
Ingredients
SAUCE:
- 2 Tbsps Extra virgin olive oil
- 3 shallots, diced (You can sub with ½ onion diced)
- 6 garlic cloves, minced
- 1 (28 oz.) can crushed tomatoes (You can also roast tomatoes for more flavor by following my Herb roasted tomatoes recipe!; You'll need about 1 ½-2 lbs. tomatoes)
- 6 oz. tomato paste
- ½ cup vodka (You can omit this if desired and add veggie stock instead)
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- sea salt, to taste
- ¾ cup organic heavy cream
- ½ cup shaved parmesan cheese
Instructions
TO MAKE THE VODKA SAUCE:
- In a dutch oven over medium-high heat, add the olive oil until heated. Add in the diced shallots and minced garlic and sauté frequently about 1-2 minutes until fragrant and translucent.
- Add the crushed tomatoes (or roasted tomatoes crushing them), tomato paste, smoked paprika, basil, and red pepper flakes, stirring to combine. Bring to a boil and add in the vodka (or stock if using) before reducing the heat to low (adding a lid halfway open) and allowing everything to simmer for 5-7 minutes, stirring occasionally.
- Stir in the heavy cream and parmesan cheese and salt, stirring and continuing to allow everything to simmer until the cheese has melted and sauce is smooth.
- Continue to simmer for another minute or two before removing from heat.
- Enjoy with your favorite pasta, meat dish, sandwich, etc.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for 3-4 days once the sauce has cooled enough to room temp. For longer storage---the sauce can be canned + preserved for up to 1 year or frozen for up to 3-4 months.When freezing, be sure to let the sauce cool completely before adding portions to freezer-safe bags.
- TEXTURE: The sauce can be pretty chunky, therefore, feel free to use an immersion blender or high-powered blender for a much smoother texture.
Nutrition
Calories: 218kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 239mg | Potassium: 343mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1133IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg