Vodka Cream Sauce

Ingredients:

  • Olive oil (enough to coat the pan)
  • 1-2 small/medium size yellow onions
  • Butter
  • 3 cloves garlic (2 tbsp minced)
  • Tomato Paste (1 small can – yes the whole can)
  • Vodka or water
  • Heavy whipping cream
  • Salt
  • Red pepper flakes
  • Parm or pecorino
  • Pasta
  • Pasta Water

Instructions:

  1. Fill up one of your pots with water and a heaping handful of salt. Set it on the stove & begin to heat with the interns of bringing it to a boil.
  2. In your sauce pan, coat the bottom of it in olive oil, adding your chopped onions and garlic. Your kitchen should start smelling amazing while you add your butter, sautéing the delicious smelling, basic ingredients.
  3. Once the onions are about see-through, add your tomato paste, some red pepper flakes, salt, & pepper. I add a little bit of oregano & basil, too.
  4. Let the paste cook about 1 minute before adding 1/2 c chicken broth, & 1/2 cup vodka. Add this slowly, little by little so at no point are your onions “floating” in the amount of liquid. It will cook out quickly each time you add a small amount, letting the onion/garlic/tomato paste absorb, and the alcohol will cook out.
  5. Keep an eye on your pasta water that is likely boiling at this point.
  6. Once you’ve added all the liquid, your sauce should start looking like a “sauce”. Add in your heavy whipping cream – truly looks like art. This is my favorite part!
  7. As you stir your sauce and it turns into a beautiful shade of pink, you have options:
    • Option #1: To add in a little bit more butter prior to your sauce & go forth with adding your nearly al dente cooked noodles from the other pan. This is for those who are either in a time pinch or down for a chunkier sauce.
    • Option #2: Turn the heat off of your sauce & very carefully pour it into your high speed blender, blending away those onion chunks that are there if you’re like me and don’t perfectly chop everything. After blending (very carefully, the liquid will be hot!), transport it back to your sauce pan & add those noodles in! Worth the effort in my option, but I just prefer the creamy texture.
  8. As the noodles simmer a couple minutes in the sauce, go ahead and add a little bit of the pasta water into the sauce. As you cook the sauce with the noodles, it grow thicker and this will help it from getting too thiccc.
  9. Remove heat. Add 2 handfuls of cheese. Stir!
  10. Sprinkle more cheese, salt, pepper, red pepper flakes as desired, then use your extra pasta water to thin out your pasta at any time that it starts to become somewhat dry. Remember, the longer it sits, the thicker your sauce will become.
  11. Pour yourself a glass of wine, plate that pasta, add more cheese, & enjoy!!!

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