Best 17 Tomato Vodka Recipes

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In the realm of culinary delights, few dishes hold a candle to the tantalizing allure of tomato vodka sauce. This luscious sauce, with its vibrant red hue and tantalizing aroma, has captivated taste buds for generations. Its versatility knows no bounds, gracing everything from pasta to chicken to seafood with its exquisite flavor. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the art of crafting the perfect tomato vodka sauce, with three delectable recipes to choose from. From the classic Tomato Vodka Sauce, bursting with the essence of fresh tomatoes and vodka, to the creamy and indulgent Vodka Sauce with Heavy Cream, to the unique and tangy Vodka Sauce with Lemon and Herbs, each recipe offers a distinct taste experience. So, embark on this culinary journey and discover the magic of tomato vodka sauce.

Let's cook with our recipes!

TOMATO VODKA SAUCE



Tomato Vodka Sauce image

This is a delicious and creamy sauce that can be served over penne pasta.

Provided by Denise H. Shaffer

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 (28 ounce) can canned peeled and diced tomatoes
1 cup heavy whipping cream
¼ cup vodka
¼ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound penne pasta
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
  • Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  • Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
  • Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

Nutrition Facts : Calories 763.9 calories, Carbohydrate 93.5 g, Cholesterol 91.3 mg, Fat 31.7 g, Fiber 6 g, Protein 19.2 g, SaturatedFat 17 g, Sodium 396.2 mg, Sugar 9.9 g

CREAMY TOMATO-VODKA SAUCE



Creamy Tomato-Vodka Sauce image

Be adventuresome with a classic Italian pasta sauce made with organic tomatoes, onions, garlic and a touch of vodka and whipping cream.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup vodka
1 teaspoon sugar
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1/2 cup whipping cream

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
  • Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.
  • Serve over cooked pasta as desired.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 5 g, TransFat 0 g

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR



Creamy Vodka Fettuccine with Tomato, Smoked Salmon, and Caviar image

This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.

Provided by MKZ

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 12

¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon fresh minced garlic
¼ pound smoked salmon, cut into thin strips
1 large tomato, diced
salt and freshly ground black pepper to taste
3 tablespoons vodka
2 cups heavy whipping cream
1 ½ pounds dry fettuccine pasta
2 tablespoons black caviar
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
  • Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
  • Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g

FRESH TOMATO VODKA SAUCE



FRESH TOMATO VODKA SAUCE image

Yield 1 lb. pasta

Number Of Ingredients 11

1 tbsp. vegetable oil
1 small onion (chopped)
1 large clove garlic (crushed)
3 cups tomatoes (coarsely chopped)
1 tsp. red pepper flakes
1 tsp. oregano
1 tbsp. chopped basil leaves
1/2 cup heavy cream
1/2 cup parsley
1/2 cup parmesan
3 tbsp. vodka

Steps:

  • 1. Cook onion and garlic in oil over medium heat until translucent. 2. Add tomatoes, red pepper, and oregano and bring to a boil. 3. Reduce heat to low, simmer 5 minutes. 4. Stir in cream, parsley, vodka, salt to taste, and half of cheese. Heat through.

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE



Lobster Ravioli With a Light Tomato Vodka Sauce image

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

3 dozen lobster ravioli, frozen
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1/4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1/3 cup vodka
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
3/4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish

Steps:

  • Bring salted pasta water to a boil in a large stock pot over high heat.
  • For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
  • Or finely chop the tomatoes by hand if no food processor is available.
  • Heat olive oil in a large skillet over medium heat.
  • Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
  • Cook until garlic is lightly browned, about 3 minutes.
  • Next, carefully add the finely chopped tomatoes.
  • Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
  • (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
  • Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
  • Stir in the fresh basil.
  • Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
  • If your choose, remove the garlic cloves from the sauce.
  • Drain pasta and mix in a serving bowl with 3/4 of the sauce.
  • Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
  • Please sauce your pasta of choice to taste, and enjoy the leftovers!
  • Pasta may be topped with grated cheese and chopped parsley before serving.
  • Enjoy!

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



Penne With Spicy Vodka Tomato Cream Sauce image

I found this on another website, but haven't had a chance to try it yet. Hearty Italian sausage sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.

Provided by Crafty Lady 13

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb uncooked penne pasta
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
1/2-1 lb sweet Italian sausage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
  • In large skillet, heat oil over moderate heat. Add sausage, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  • Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve,.

VODKA BASIL TOMATO SAUCE



Vodka Basil Tomato Sauce image

Make and share this Vodka Basil Tomato Sauce recipe from Food.com.

Provided by TaterBug

Categories     Sauces

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 (28 ounce) cans crushed tomatoes
1 large onion
4 garlic cloves
6 large fresh basil leaves
1 cup half-and-half
3/4 cup parmesan cheese
1 1/3 cups vodka
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sautee diced onions and garlic in butter on medium heat for 7 minutes. Add vodka and bring to boil then reduce to simmer and cook for 10 minutes on low.
  • Add tomatoes, parmesan cheese, and half and half then allow to simmer for another 10 minutes on low to low medium heat.
  • Finish sauce by adding chopped fresh basil and salt and pepper to taste.
  • This sauce goes well with seafood, pasta, and chicken.

SHRIMP RAVIOLI WITH A TOMATO VODKA CREAM SAUCE



Shrimp Ravioli With a Tomato Vodka Cream Sauce image

I have been making these for years - ever since I moved to FL where shrimp is so affordable. They are light and creamy. Wonton wrappers make this easy to make and the creamy sauce is a quick 10 minutes on the stove. I often make these ahead and freeze ... then when I need them, just pop them in some boiling water, heat up my sauce, and dinner is ready. Serve with a traditional crisp salad (I happen to like a grilled romaine salad) and then of course some crusty garlic bread. A nice twist to the traditional cheese or beef ravioli.

Provided by SarasotaCook

Categories     Vegetable

Time 1h

Yield 40 wontons, 8 serving(s)

Number Of Ingredients 24

1 (10 ounce) package wonton wrappers (you want approximately 40-48 wrappers)
1 lb large shrimp (cooked and diced fine)
1/2 lb ricotta cheese (1 cup, if you like it a bit creamier, you can add more ricotta)
3 tablespoons parmesan cheese
3 eggs (medium sized, or 2 large or extra large eggs)
2 teaspoons minced garlic
2 tablespoons fresh parsley, chopped fine
1/8 teaspoon nutmeg
salt
pepper
1 tablespoon butter (to saute the shrimp)
1 (28 ounce) can crushed tomatoes (I happen to like San Marzano, or any good quality crushed or pureed tomatoes)
2/3 cup vodka
3/4 cup heavy cream
1 small onion, fine chopped
3 tablespoons roasted red peppers, fine chopped
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, fine chopped
3 tablespoons butter
salt
pepper
basil, chopped
parmesan cheese, grated

Steps:

  • Sauce -- Make the sauce first and set to the side. In a medium size pot, add the butter and melt on medium heat, then add in the onion, garlic, roasted red pepper and red pepper flakes and cook until the onions are tender and translucent. Should take about 5 minutes. Then add in the vodka and cook another minute, followed by the tomatoes, heavy cream, parsley, salt and pepper to taste. Just simmer for another five minutes and it is done. This can be done in advance and just heated up, or made at the time you plan to serve the ravioli. It freezes well and will stay 3-4 days in the refrigerator.
  • Shrimp Filling -- Now I like to get my shrimp steamed right at the grocery store to save time. You can also buy pre-cooked shrimp, which I don't like as much, but they certainly will work for this dish just fine.
  • The shrimp needs to be very fine chopped which you can do by hand, or if you are me, I just add it to my food processor to get a coarse chop which is so much easier.
  • Then add the shrimp to a large bowl with the ricotta, parmesan, eggs, garlic, parsley, nutmeg, salt and pepper and mix well.
  • Ravioli -- Lay out the ravioli and put a small spoon of the filling on top of each ravioli in the center. With you finger or a small brush, brush the edges of the wonton with a little water and then top with the second wonton, and press the sides together and around the center filling so there is no air and the wonton and it is sealed tight. Lay them all out of a cookie sheet lined with parchment paper to dry slightly. Now they are ready for cooking. If you want, rather than making a square ravioli, you can easily put the filling on the bottom ravioli and fold over corner to corner to make a triangle. This method will work just as well and will give you about 40 plus triangle shaped ravioli. Either way works just as good as the other.
  • Cook them right away, or you can freeze them right on the sheet and bag them up and freeze for later. NOTE: If you have any left over filling, add some onions, peppers and make a quesadilla or a grilled shrimp sandwich.
  • Cook -- In a pot of salted medium boiling water, add the ravioli and cook 3-4 minutes. When they float, they are done. Remember the filling is already cooked, so you are just heating them through. They don't take long.
  • Serve -- Just top the ravioli with your sauce, some fresh basil and grated parmesan cheese. And ENJOY!
  • Don't forget the salad and crusty garlic bread!

TOMATO VODKA



Tomato Vodka image

Provided by Alton Brown

Time P7DT3m

Yield 1 (750 ml) bottle

Number Of Ingredients 2

1 pound ripe tomatoes
1 (750 ml) bottle 80 proof vodka

Steps:

  • Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
  • To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.

PASTA WITH SPICY, CREAMY VODKA TOMATO SAUCE



pasta with spicy, creamy vodka tomato sauce image

Make and share this pasta with spicy, creamy vodka tomato sauce recipe from Food.com.

Provided by stephanie

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
4 cloves garlic
1/2 teaspoon chili flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
1 lb pasta
2 tablespoons vodka
1/2 cup 35% cream
1/4 cup fresh parsley
2 Italian sausages

Steps:

  • In a pan, heat the oil.
  • Put the sausages in the pan.
  • Cook and tear it to little pieces.
  • Add garlic, chili until garlic is golden.
  • Add the tomatoes and salt and bring to a boil.
  • Put the heat to medium and let it simmer for 15 minutes.
  • Cook the pasta.
  • Add the vodka to the sauce and the cream.
  • Bring it to a boil and add the drained pasta.
  • Add the parsley and serve.

TOMATO VODKA CREAM SAUCE



Tomato Vodka Cream Sauce image

This is a great recipe for a busy night. It takes minutes to prepare and most people already have the ingredients on hand. I served this sauce with homemade spinach mushroom ravioli and used the leftovers for cannelloni the next night. It would be great served on any pasta.

Provided by Veggie Girl.

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 (28 ounce) can crushed tomatoes
1 cup 2% evaporated milk
2 tablespoons freeze dried basil (or 1 tsp dried)
1 teaspoon freeze dried oregano (or 1/4 tsp dried)
salt and pepper
2 tablespoons vodka

Steps:

  • Heat olive oil over medium heat and add garlic. Cook for 2 minutes until softened, do not brown. Add tomatoes, milk, and seasonings and simmer for 15 minutes, stirring occasionally. Remove lid and add vodka and simmer for another 10 minutes, letting the sauce thicken slightly.

Nutrition Facts : Calories 104.7, Fat 3.8, SaturatedFat 0.5, Sodium 426.4, Carbohydrate 14.2, Fiber 3.3, Sugar 7.3, Protein 1.9

PENNE WITH SUN-DRIED TOMATO VODKA SAUCE



Penne With Sun-Dried Tomato Vodka Sauce image

Make and share this Penne With Sun-Dried Tomato Vodka Sauce recipe from Food.com.

Provided by mama smurf

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (28 ounce) can diced tomatoes
1/2 cup vodka
2 tablespoons olive oil
1 onion, chopped fine
1/4 cup sun-dried tomato packed in oil, rinsed, patted dry and minced
2 garlic cloves, minced
1/4-1/2 teaspoon italian seasoning
1/4 teaspoon red pepper flakes
salt and pepper
1/2 cup heavy cream
1 lb penne or 1 lb fusilli

Steps:

  • Bring 4 quarts water to boil in a large pot. Meanwhile, process half of tomatoes in food processor until smooth. Transfer to bowl. Stir in vodka and remaining tomatoes.
  • Heat oil in large skillet over medium heat until shimmering. Add onion and sun-dried tomatoes and cook until onion is softened, about 3 minutes. Add garlic, red pepper flakes and italian seasoning and cook until fragrant, about 30 seconds. Stir in tomato-vodka mixture and 1/2 teaspoon salt and simmer until slightly thickened, 8 to 10 minutes. Add cream and cook until heated through, about 1 minute.
  • Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



PENNE WITH SPICY VODKA TOMATO CREAM SAUCE image

Categories     Pasta

Yield 4 people

Number Of Ingredients 10

1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 28 oz. can crushed tomatoes
3/4 teaspoon salt
1 lb. penne pasta, cooked
2 tablespoons vodka
1/2 cup heaving whipping cream
1/4 cup chopped fresh flat leaf parsley
2 links sweet Italian sausage

Steps:

  • In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss until combined. Stir in parsley and serve.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE



Penne with Spicy Vodka Tomato Cream Sauce image

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 10

1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  • Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  • Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g

TOMATO ROSE SAUCE WITH CITRUS VODKA VEGETARIAN / VEGAN!



Tomato Rose Sauce With Citrus Vodka Vegetarian / Vegan! image

I love to experiment with the ingredients I have on hand. This recipe, which uses citrus vodka and coconut milk in place of cream was a big hit with my husband and I don't want to forget it. Very easy, adaptable and just so happens to be vegan- throw in other veggies or spices you have on hand.

Provided by LadyPoe

Categories     Sauces

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced AND or 2 garlic scapes, roughly chopped
0.5 (398 ml) can artichoke hearts, chopped
1 dash of oregano and cayenne pepper
1 (6 ounce) can tomato paste
1 (398 ml) can coconut milk
1 -2 ounce citrus-infused vodka, regular would work too
1 bunch fresh basil, roughly chopped
salt and pepper

Steps:

  • Saute garlic and onion in olive oil over medium heat until soft and slightly golden.
  • Add artichoke hearts and saute for 1-2 minutes.
  • Add tomato paste and stir often to coat. Cook for 2-3 minutes until well incorporated.
  • Add oregano and cayenne pepper to taste.
  • Pour in coconut milk. Allow to return to a gentle boil, then reduce heat to medium low.
  • Simmer for 5-10 minutes until sauce begins to thicken.
  • Add vodka and basil, mix in well and simmer for another 5 minutes.
  • Add salt and pepper to taste.
  • Serve over your favorite pasta. Enjoy!

Nutrition Facts : Calories 415.9, Fat 33.7, SaturatedFat 26.2, Sodium 498.8, Carbohydrate 24.2, Fiber 7, Sugar 9, Protein 7.1

VODKA TOMATO BRUSCHETTA



Vodka Tomato Bruschetta image

Make and share this Vodka Tomato Bruschetta recipe from Food.com.

Provided by Julie Bs Hive

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 roma tomatoes, finely diced
2 garlic cloves, crushed & minced
2 green onions, finely chopped
1/2 cup basil leaves, finely shredded
2 teaspoons vodka
4 teaspoons olive oil
salt & freshly ground black pepper

Steps:

  • Combine all the ingredients together and let sit for a half hour. Serve on thinly sliced and toasted baguette.

CREAMY TOMATO-VODKA SAUCE



Creamy Tomato-Vodka Sauce image

Be adventuresome with a classic Italian pasta sauce made with organic tomatoes, onions, garlic and a touch of vodka and whipping cream.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2 cup vodka
1 teaspoon sugar
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1/2 cup whipping cream

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
  • Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.
  • Serve over cooked pasta as desired.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 5 g, TransFat 0 g

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your vodka sauce. Look for tomatoes that are deep red and free of blemishes.
  • Use high-quality vodka: Not all vodkas are created equal. For the best results, use a smooth, high-quality vodka.
  • Don't skimp on the garlic and onion: These two ingredients are essential for building flavor in vodka sauce. Use plenty of both, and sauté them until they are fragrant.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
  • Add a touch of cream or butter: This will help to create a rich, velvety sauce.
  • Season the sauce to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Serve the sauce over your favorite pasta: Vodka sauce is a classic pasta sauce, but it can also be used on pizzas, sandwiches, and other dishes.

Conclusion:

Vodka sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make a vodka sauce that will impress your friends and family.

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