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Pasta alla Vodka Sauce

Delicious authentic flavor in our version of Vodka Pasta Sauce
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: Vodka Pasta Sauce, Vodka Spaghetti Sauce

Equipment

  • Mandolin to finely slice vegetables is recommended, but not required. Food Processor to puree cooked sauce is recommended, but not required.

Ingredients

  • 2 cans Italian style stewed tomatoes I used sliced. I feel there is more tomato juice in the cans.
  • 3 Tbsp Olive Oil for sauteeing
  • 1 small to medium-size yellow onion, (alternative: 1-3 shallot) finely chopped
  • 1-2 Garlic cloves finely chopped
  • 1 Celery stalk finely chopped
  • 1 Carrot finely chopped
  • 1/4 tsp Red pepper flakes
  • 1/4-1/2 tsp Salt
  • 1/2 cup Vodka
  • 1/2 cup Heavy Cream
  • 1 box Pasta 1 lb +/- pasta of your choice.
  • 6 Tbsp Grated Parmesan Cheese I also use shredded for garnishing
  • 1 Fresh Basil Leaf or alternative flat-leaf parsley. Rough chopped for garnishing.
  • Salt and pepper to taste

Instructions

  • Vodka Pasta Sauce
  • In a large saucepan and over low-medium heat, heat the olive oil.
  • Finely slice (a mandolin is helpful) and chop, (I will rough chop and finish using a food processor), celery, carrot, garlic, and yellow onion and/or shallot. When olive oil is heated, add to saucepan and sautee until they are softened. Stir frequently. This should take 10-15 minutes, time will vary.
  • Season with red pepper flakes, salt, and pepper (to taste), your veggies. Mixing well
  • Strain juice from each can of stewed tomatoes, and reserve.
  • Dice the sliced stewed tomatoes.
  • When the sauteed vegetables have softened add-in the reserved tomato juice. Allow to simmer and reduce by 1/4 to 1/2. Approximately 10 minutes.
  • After the tomato juice has reduced, add in the diced stewed tomatoes and mix well. Season lightly with more salt and pepper. Continue simmering until the diced stewed tomatoes have softened. Once softened, using a potato masher, mash the tomatoes.
  • Add-in the Vodka and heavy cream, stirring well to mix. Cook/simmer over low/medium until the sauce has thickened, slightly.
  • This is an optional step: Allow sauce to cool and transfer the sauce to a food processor and puree. This will create a smooth and creamy consistency.
  • Pasta
  • Bring a large pot of water to a rolling boil.
  • Once water is boiling, add salt to your water. Note: This is the only time you can salt your pasta!)
  • Once water is at a rolling boil, add pasta, stir and cook to al dente. Time will vary depending on the variety of pasta you're making and between 12-20 minutes. Note: you may reduce the burner heat, but the water must continue to boil. This will help prevent sticking. Also, stir occassionally.
  • Once pasta is cooked al dente and before straining away pasta water, add one spoon full of pasta water to the vodka pasta sauce. (This will help the sauce stick to your pasta.) Then strain away water from pasta using a colander.
  • You can either add your pasta directly to the Vodka Pasta Sauce or transfer well-drained pasta to a serving bowl. Add sauce, grated parmesan, and gently mix well. Top with shredded parmesan cheese, chopped basil, or chopped flat-leaf parsley. Serve and enjoy!