Vodka Sauce
This sauce has gotten a few tweaks over the years, so I’m reposting the current version. This sauce isn’t too creamy but definitely has the richness that a vodka sauce should have. It’s heavy enough to stand on its own as a meal but you could pair it with something else as well – all depends on how much self control you have.
INGREDIENTS
- 1 – 28 oz. can Pastene ‘Kitchen Ready’ tomatoes
- 1 – 28 oz. can diced tomatoes
- 1 small onion chopped finely
- 2 cloves garlic minced
- 4-6 fresh basil leaves for the sauce + more for garnishing
- 2 dried bay leaves
- 1/2 cup olive oil
- 1 cup vodka
- 1 cup heavy cream (room temp)
- 1/2 cup grated Parmesan cheese
- 1 tbsp sugar
- Salt to taste
- Pepper to taste
HOW TO MAKE IT
- Saute the onion, garlic and 1 tbsp olive oil until the onions are translucent
- Add in both cans of tomatoes along with the rest of the olive oil, chopped basil leaves (save a bit for garnishing later), bay leaves, sugar, salt and pepper
- Simmer the sauce for at least 1 hour or until it’s thick (leave the pot uncovered and stir often – I also like to break down the tomatoes with the back of the spoon while it’s simmering)
- Add in vodka on low heat until mixture reduces by 1/4, stirring often – about 20 minutes
- Stir the cream into the tomato and vodka sauce (I’ve used light cream instead of heavy cream and it still tasted good, just not as rich – hence, not as good)
- Simmer over low heat until sauce is heated through
- Stir in the Parmesan cheese until melted and well blended
- Combine sauce with your desired pasta, top with fresh basil and enjoy!