Spicy Vodka Sauce
A creamy tomato vodka sauce with onion, garlic and a pinch of crushed red pepper, finished with Parmesan and fresh basil. Makes enough for about 1 1/2 pounds of penne or any pasta you like.
Servings 8 servings
Calories 238kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup vodka
- 1 can whole peeled Roma (plum) tomatoes 28 ounce can, with the juice
- 2 cans tomato sauce 8 ounce cans
- 1 cup heavy cream
- 1/2 cup Parmesan cheese finely grated, plus more for serving
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan or deep skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
- Add the garlic and crushed red pepper and cook, stirring, until fragrant, about 1 minute.
- Take the pan off the heat and pour in the vodka. Return it to medium heat and simmer, stirring, until the vodka has reduced by about half, 2 to 3 minutes.
- Crush the tomatoes by hand or with a potato masher until they're the texture you like, then add them to the pan with their juice and the tomato sauce. Bring to a simmer and cook, uncovered, stirring now and then, until the sauce has thickened, about 20 minutes.
- Turn the heat to low and stir in the cream and Parmesan. Keep it at a gentle simmer for 2 to 3 minutes, until the sauce is smooth and evenly orange. Season with salt and pepper.
- Stir in the basil and parsley. Toss with hot pasta, adding a splash of the pasta water if the sauce needs loosening, and serve with more Parmesan.
Notes
Like things extra spicy? Increase the crushed red pepper to 1 teaspoon.
For more chili flavor, stir the crushed red pepper into the vodka an hour or two ahead. Add them to the pan together in step 3, and leave the crushed red pepper out of step 2.
Not all of the alcohol cooks off. USDA's retention figures put a simmered dish at about 40% of its alcohol after 15 minutes and 35% after 30 minutes, so keep that in mind if you're cooking for kids or anyone who avoids alcohol.
This makes enough sauce for about 1 1/2 pounds of pasta. Save a cup of the pasta water before you drain it.
Store leftover sauce in a sealed container in the fridge for 3 to 4 days.
Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 917mg | Potassium: 566mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1370IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 2mg