Easy Vodka Sauce Recipe
This rich and creamy homemade vodka sauce is packed with flavor and comes together in just 25 minutes.
Ingredients
- 2 tbsp Minced Garlic
- 1/2 cup Vodka
- 1 pint Heavy Whipping Cream
- 1 jar Tomato Sauce. About 28 oz.
- 1 can Crashed Tomatoes About 16 oz.
- 1/2 cup Freshly Grated Parmesan Cheese
- 1 tbsp Chopped Fresh Basil
- 1 tbsp Chopped Fresh Parsley
Instructions
- Heat a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes. Stir frequently until it becomes very fragrant and turns a light golden color. Be careful not to let it brown or burn, as this will create a bitter taste.
- Pour the vodka into the hot pan. It will bubble and steam immediately. Let it simmer for about 1 minute, scraping the bottom of the pan with your spoon to lift any flavorful bits. This step cooks off the raw alcohol flavor while intensifying the other ingredients. Safety Note: If the vodka ignites into a brief flame, don’t be alarmed. This is normal and will burn off in a few seconds. You can simply lower the heat or remove the pan from the burner until it subsides.
- Lower the heat to medium and slowly pour in the heavy whipping cream while stirring continuously. Bringing the cream in slowly and at a lower temperature prevents it from curdling and ensures a silky-smooth final texture.
- Once the cream is fully incorporated, stir in the tomato sauce and the crushed tomatoes until the mixture is uniform. Sprinkle in the freshly grated Parmesan cheese and continue to stir until it has completely melted into the sauce.
- Add the chopped fresh basil and parsley, then bring the sauce to a gentle boil. Immediately reduce the heat to low, cover partially, and let it simmer for at least 5 to 10 minutes. This allows all the distinct flavors to meld together into a cohesive, delicious sauce. If the sauce becomes too thick, you can thin it with a splash of the water you used to cook your pasta.
- Remove the sauce from the heat and let it rest for a minute or two before serving. It is now ready to be tossed with your favorite pasta or used in any of the serving suggestions below.
Notes
Expert Tips for a Flawless Sauce
- Add Some Heat: For a spicy kick (arrabbiata style), add ¼ to ½ teaspoon of red pepper flakes along with the garlic in the first step.
- The Magic of Pasta Water: Before you drain your pasta, reserve about a cup of the starchy cooking water. The starch in the water helps the sauce adhere better to the pasta and is perfect for thinning the sauce to your desired consistency without diluting the flavor.
- Fresh vs. Dried Herbs: If you don’t have fresh basil or parsley, you can substitute with 1 teaspoon of each, dried. Add them along with the tomato products to give them time to rehydrate and release their flavor.
- Pasta: This sauce is ideal for tube-shaped pasta like penne, rigatoni, or ziti, as the sauce gets trapped inside.
- Proteins: Serve it over pan-seared chicken breasts, grilled shrimp, or sliced Italian sausage for a complete meal.
- Dipping Sauce: Use it as a rich and creamy dip for garlic bread, fried mozzarella sticks, or calamari.
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