Description
A straightforward recipe for making classic creamy tomato vodka sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and bring the mixture to a simmer.
- Stir in the vodka and let it simmer for 5 minutes, allowing the alcohol to cook off.
- Reduce the heat to low and slowly stir in the heavy cream.
- Continue to cook, stirring occasionally, until the sauce is heated through. Do not boil.
- Remove the pan from the heat and stir in the Parmesan cheese, salt, and pepper.
- Serve immediately over your favorite pasta.
Notes
- You can substitute half-and-half for heavy cream for a slightly lighter sauce.
- For a richer flavor, use San Marzano tomatoes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 7
- Cholesterol: 55
Keywords: vodka sauce, pasta sauce, creamy tomato sauce, how to make vodka sauce