Best 2 Authentic Italian Vodka Sauce Recipes

Indulge in the delectable flavors of authentic Italian Vodka Sauce, a culinary masterpiece that tantalizes the taste buds with its rich, creamy texture and symphony of savory ingredients. This versatile sauce is the perfect accompaniment to a wide array of dishes, from pasta to chicken or seafood.

Unleash your inner chef and embark on a culinary journey with our comprehensive guide to creating an authentic Italian Vodka Sauce. Our carefully curated selection of recipes caters to every palate, whether you prefer a classic rendition or a modern twist.

For the traditionalists, our classic Vodka Sauce recipe embodies the essence of Italian cuisine, featuring a harmonious blend of tomatoes, vodka, and cream. Experience the perfect balance of tangy acidity, subtle sweetness, and a hint of herbaceousness in every bite.

If you're seeking a touch of sophistication, our Vodka Sauce with Roasted Red Peppers adds a vibrant dimension to the classic recipe. The roasted red peppers infuse the sauce with a subtle smoky flavor and a touch of sweetness, creating a captivating depth of flavor.

For those who crave a spicy kick, our Vodka Sauce with Spicy Italian Sausage delivers a delightful interplay of heat and savoriness. The spicy sausage adds a zesty punch to the sauce, while the vodka adds a subtle warmth and complexity.

And for a lighter, healthier option, our Vodka Sauce with Zucchini and Corn is a refreshing take on the classic recipe. The addition of zucchini and corn adds a crisp texture and a touch of sweetness, while the vodka lends a subtle depth of flavor without overpowering the delicate vegetables.

No matter your preference, our collection of authentic Italian Vodka Sauce recipes offers a culinary adventure that will satisfy your cravings and leave you yearning for more.

Let's cook with our recipes!

PENNE WITH VODKA SAUCE

Penne with Vodka Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 cups

Number Of Ingredients 16

Ingredients

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

PASTA ALLA VODKA

Pasta Alla Vodka image

There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

Provided by Colu Henry

Categories dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound rigatoni or penne pasta
2 tablespoons olive oil
4 ounces diced pancetta, optional
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
3/4 cup vodka
1 (28-ounce) can crushed tomatoes
Freshly ground black pepper
3/4 cup heavy cream
1/4 cup grated Grana Padano or Parmesan cheese, plus more for serving
1 tablespoon roughly chopped fresh oregano
2 tablespoons roughly chopped Italian parsley

Steps:

Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your vodka sauce. Use ripe tomatoes, good quality vodka, and freshly grated Parmesan cheese.
Don't overcook the sauce: Vodka sauce is a quick and easy sauce to make, and it's important not to overcook it. Overcooked sauce will lose its flavor and become thick and gloppy.
Use a good quality vodka: The vodka in vodka sauce should be of good quality, but it doesn't need to be top-shelf. A mid-priced vodka will work just fine.
Add a little cream or milk: If you want a richer, creamier vodka sauce, you can add a little cream or milk at the end of cooking. Just be careful not to add too much, or the sauce will become too heavy.
Serve with your favorite pasta: Vodka sauce is a versatile sauce that can be served with a variety of pastas. Some popular choices include spaghetti, penne, and rigatoni.

Conclusion:

Vodka sauce is a delicious and easy-to-make sauce that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy pasta dish, give vodka sauce a try. You won't be disappointed!