Delicioso... One of the simplest and most popular Italian-American dishes. This luscious, creamy vodka sauce is slightly rich, has a little spicy tang, with just a zing of vodka in the background. It works equally well with rigatonni, ravioli, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers. For the best sauce, use the best vodka you can -- it really does make a difference!
Bring 4 quarts water to rapid boil in a large Dutch oven or pot over high heat.
Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth. Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside. Measure out vodka; set aside.
Heat oil in large heavy-bottomed saucepan over medium heat. Add onions, shallots, pepper flakes and tomato paste. Saute, stirring frequently, until onions and shallots just begin to turn light golden, about 3 minutes. Add garlic and stirring continuously, saute until fragrant, about 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka*. Return pan to heat and bring to a brisk simmer over medium-high heat. Cook, stirring frequently, until strong alcohol flavor cooks off and sauce thickens, about 8 to 10 minutes. Stir in cream and cook until hot, about 2 minutes.
While sauce is cooking (right after adding vodka to sauce): Add 1 tablespoon salt to boiling water and drop pasta. Cook, stirring frequently, until molto al dente (about 1 minute shy of al dente - which is tender, but firm to the bite). Drain pasta well, reserving 1/4 cup cooking water. Return pasta back to Dutch oven, add sauce, and toss over medium heat until pasta absorbs some of the sauce, about 1 to 2 minutes. Add reserved cooking water, as needed, if sauce is too thick. Stir in basil and adjust seasoning with salt. Serve immediately, passing Parmigiano-Reggiano separately.
* Note: Drop the pasta into the boiling water just after adding the vodka to the sauce so that the sauce and pasta finish cooking at the same time.
If your concerned about cooking with vodka, know that most (but not all) of it cooks off leaving just a hint of vodka that melds perfectly with the tomatoes, onions, shallots and garlic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 21.5mg||7 %|
|Sodium 261.5mg||9 %|
|Potassium 599.2mg||16 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 18.6g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 214
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