vodka sauce

Homemade Vodka Sauce over Rigatoni

Vodka sauce is my dad’s favorite pasta sauce. When he can’t get it from a nice restaurant (one of his customers), he settles for the jarred kind at the store. The last time he came over I made salmon filets in a buttery lemon sauce over quinoa and chard. I’m not quite sure how he liked it. I think the next time he comes over, vodka sauce will be happening instead!

I definitely see the appeal of a nice vodka sauce. You get the joys of having both a cream and tomato sauce. Not to mention there’s not much that vodka can’t help. It’s an all around yummy sauce! I also adore the color. This is a pretty simple recipe.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 28 ounce can of diced tomatoes
  • 3/4 cup vodka
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1 cup heavy whipping cream
  • 3/4 teaspoon salt or more
  • 1 pound rigatoni
  • Parmesan cheese, freshly grated

Instructions

  1. Heat oil in a large skillet over medium. Add onion and sauté for 8 minutes or until transparent.
  2. Add tomatoes and cooke for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  3. Increase heat and add cream, vodka, herbs, salt and pepper, and pepper flakes. Boil for 2 minute or until thickened to sauce consistency.
  4. Cook pasta per carton instructions. Bring sauce to a simmer.
  5. Drain pasta.
  6. Pour sauce over pasta and toss to coat. Top with parmesan.
  7. Serve and Enjoy

 

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10 comments

  1. pretty simple recipe.

    Ingredients

    1 tablespoon olive oil1 onion, chopped4 garlic cloves, minced1 28 ounce can of diced tomatoes3/4 cup vodka1/4 teaspoon crushed red pepper1 teaspoon dried basil1/2 teaspoon oregano1 cup heavy whipping cream3/4 teaspoon salt or more1 pound rigatoniParmesan cheese, freshly grated

    Instructions

    Heat oil in a large skillet over medium. Add onion and sauté for 8 minutes or until transparent.Add tomatoes and cooke for 25 minutes or until almost no liquid remains in skillet; stir frequently.Increase heat and add cream, vodka, herbs, salt and pepper, and pepper flakes. Boil for 2 minute or until thickened tosauce consistency.Cook pasta per carton instructions. Bring sauce to a simmer.Drain pasta.Pour sauce over pasta and toss to coat. Top with parmesan.Serve and Enjoy

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