Pasta is something I eat pretty often, but mostly I’ve been content using store-bought sauces. This time, I decided to try to make one of my favorite kinds of sauce from scratch – Vodka Sauce. I was mostly inspired by the fact that I had a huge, mostly full bottle of vodka sitting in the fridge. I wanted to put some of it to a use that wouldn't actually be damaging to my liver, and I was quite pleased with the final result.
Spicy, flavorful, and creamy, vodka sauce goes great with almost any pasta dish, and it’s not even particularly difficult to prepare. I made mine with spaghetti rigati and Juicy Lucy meatballs, and boy was it good!
Recipe adapted from AllRecipes.com
Difficulty: Relatively Easy
Active Prep Time: About 30 minutes
Total Prep Time: About 1½ hours
Special Equipment: None
Serves: 5 - 6
- 1 cup vodka
- 1 teaspoon crushed red pepper flakes (Add an extra teaspoon for a spicier sauce)
- 2 tablespoons olive oil
- 1 large clove garlic, minced
- 2 tablespoons chopped fresh parsley (I didn’t have fresh, but parsley flakes worked fine)
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 2 (14 ounce) cans diced tomatoes, with juice
- 2 (8 ounce) cans tomato sauce
- 1 cup heavy cream
1. In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté garlic, parsley, basil, salt, and pepper for about 5 minutes.
4. Pour in vodka mixture, and simmer 10 minutes.
5. Using a potato masher, crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 cup of water. Simmer 15 minutes.
6. Stir in 1 cup heavy cream, and cook for another 5 minutes.
7. Pour generously over a pasta of your choosing and serve hot.