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.
- 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
- 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 to sauce 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
Other Recipes You Might Enjoy:
- 30-Minute Creamy Sausage and Spinach Pasta
- Pancetta Pasta in Vodka Sauce
- 15-Minute Sea Scallop and Pesto Pasta
- Creamy Tomato Sauce Pasta
- 20-Minute Pesto Shrimp Pasta
- 30-Minute Chicken Fajita Pasta