When I’m dining out at an Italian restaurant, I feel like I always go for the vodka sauce. It’s just so creamy, tomatoey, and delicious! It’s usually finished with mountains of Parmesan cheese and I don’t hate that at all! It’s actually an extremely easy sauce to make (it’s a marinara sauce + vodka, cream, and parm cheese). I prefer vodka sauce with a long pasta and I used classic spaghetti for this dish.
Extra virgin olive oil
2 shallots, diced
2 cloves of garlic
1/2 teaspoon of crushed red pepper
1 28 ounce can of crushed/whole/puree tomatoes (however you like your sauce. I like crushed for this)
1 tablespoon of tomato paste
1 tablespoon of parsley
1 tablespoon of basil
1/2 cup of vodka
1/4 cup of cream, you can add a little more if you like it creamier
1/2 cup of parmesan cheese
1 lb of spaghetti
Serving Size- 4
- Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package instructions. Reserve 1/2 cup of cooking water, then drain the pasta.
- Then, take out another pan with high sides and add 1 tablespoon or so of olive oil, bringing it to a medium to low heat.and then add in the diced shallots. Cook for about 5 minutes or so, until tender. Season with salt. Then add in the garlic, crushed red pepper, and little more salt and pepper. Cook for a minute. Next, add in the vodka and cook on high for about 3-4 minutes, or until the alcohol is cooked out. Then, add in the tomatoes, tomato paste, a little of the reserved pasta liquid and stir. Bring this up to boil, then down to a simmer and cook for 30 minutes to an hour.
- Once the sauce has developed, turn off the heat, add in the cream, Parmesan cheese, parsley and basil. Stir and taste for seasonings.
- I liked to add the pasta back to the pot I boiled it in, then add in a little sauce to the pot and stir. That way, if people want more sauce, they can add to per their taste. Serve with more Parmesan, and fresh basil and parsley!