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This vodka sauce is rich, creamy, and packed with flavor, making it a restaurant-quality dish you can whip up in just 25 minutes. The smooth combination of tomato sauce, crushed tomatoes, and heavy cream creates a velvety texture, while Parmesan cheese, basil, and parsley add depth and freshness.
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Cuisine: Italian-American
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 16
Why You’ll Love Making It
- Quick & Easy – Ready in just 25 minutes with simple steps.
- Rich & Creamy – The perfect balance of tangy tomatoes and smooth, velvety texture.
- Beginner-Friendly – No special techniques needed, just basic ingredients and a few simple steps.
- Versatile – Pairs beautifully with pasta, chicken, seafood, or even as a dipping sauce.
- Restaurant-Quality – Tastes like it came from an upscale Italian restaurant.
Ingredients
- 2 tablespoons minced garlic – Adds depth and aroma to the sauce.
- ½ cup vodka – Enhances the tomato flavor and helps create a smooth texture.
- 1 pint heavy whipping cream – Creates a rich, silky consistency.
- 1 (28-ounce) jar tomato sauce – Provides a smooth base for the sauce.
- 1 (16-ounce) can crushed tomatoes – Adds texture and intensifies the tomato flavor.
- ½ cup freshly grated Parmesan cheese – Gives the sauce a salty, umami boost.
- 1 tablespoon chopped fresh basil – Brings a fresh, slightly sweet herbal note.
- 1 tablespoon chopped fresh parsley – Adds a hint of brightness and color.
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Instructions
Step 1: Sauté the Garlic
Heat a large saucepan over medium-high heat. Once hot, add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn it, as burnt garlic can turn bitter.
Step 2: Add the Vodka
Pour in the vodka and let it simmer for about 1 minute, stirring occasionally. This step helps cook off the alcohol while enhancing the flavors of the sauce. If you see a quick flame, don’t worry—it will burn off quickly.
Step 3: Stir in the Cream
Lower the heat to medium and slowly pour in the heavy whipping cream, stirring continuously to prevent curdling. The cream balances the acidity of the tomatoes and creates a silky-smooth texture.
Step 4: Add the Tomatoes and Cheese
Stir in the tomato sauce and crushed tomatoes, making sure everything is well combined. Sprinkle in the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.
Step 5: Simmer and Finish
Add the chopped basil and parsley, then bring the sauce to a gentle boil. Reduce the heat to low and let it simmer for 5 to 10 minutes, allowing the flavors to meld together. If the sauce is too thick, add a splash of pasta water to loosen it.
Step 6: Serve & Enjoy
Remove from heat and let the sauce rest for a few minutes before serving. Toss with your favorite pasta, spoon over chicken or seafood, or use it as a dip for garlic bread.
FAQs
Can I make this sauce ahead of time?
Yes! Store the sauce in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of cream or water if it thickens too much.
Do I have to use vodka?
Vodka enhances the flavors, but if you prefer to skip it, substitute with a splash of white wine or simply omit it. The sauce will still be creamy and delicious, just with a slightly different depth of flavor.
