Homemade Vodka Sauce
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
This is a creamy and rich tomato sauce perfectly paired with your favorite pasta. The vodka will bring out the incredible flavor of each ingredient! @threebirdsonestove @thefeedfeed
Ingredients
- 6 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 2 teaspoons kosher salt, divided (more or less if desired)
- 6 garlic cloves, peeled and very thinly sliced
2 (6 ounce) cans Tuttorosso® Tomato Paste 6 oz
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 28 oz
- 2 1/4 cups whipping cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup vodka, plus two tablespoons
- 1 pound Pasta of choice, cooked al dente, for serving
Instructions
Step one
Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onions and season with 1/2 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 two
Add Tuttorosso Tomato Paste and stir until thickened, 3-4 minutes. Add Tuttorosso Crushed Tomatoes with Basil and Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt with liquid. Stir to combine, using a wooden spoon to break down and smash the tomatoes. Cook until sauce thickens, stirring often, about 10 minutes.
Step three
Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree using an immersion blender.
Step four
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 five
Add 1 pound of your favorite 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 four months.
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