So it’s called creamy vodka sauce, but that’s a slight lie. It is creamy in the sense that you are using heavy cream, but it’s chunky because you also use diced tomatoes in it. Either way it’s delicious, so does the name really matter?
You can use whatever style pasta you prefer for this dish!
- 3 tbsp olive oil
- 3 cloves of garlic
- 28oz can crushed tomatoes
- 14.5oz can diced tomatoes
- 1/3 c vodka
- 1 c heavy cream
- Seasoning: salt, pepper, Italian seasoning, oregano
The diced tomatoes should just be the standard ones, not ones with any additional spices added to it. For the vodka, I typically use regular, unflavored Smirnoff. For the heavy cream, I buy one of the half-pint containers and use the entire thing.
- In a medium saucepan, heat olive oil and minced garlic over medium heat until fragrant, about 2 mintues.
- Add in the crushed and diced tomatoes. Bring to a simmer and cook for 10 minutes.
- Stir in the vodka and continue to simmer until the sauce thickens, about 10 minutes.
- It is very important that you taste the sauce after the 10 minutes. The vodka should be cooking off so when you taste it, you shouldn’t be able to taste the alcohol. If you can, continue to cook the sauce for 5 more minutes.
- Slowly stir in the cream and cook on low heat until the sauce is uniform in temperature.
- At this point, add the seasonings to taste while you continue to let the sauce heat.
This sauce is absolutely delicious and it’s enough for 2 pounds of pasta! That being said, feel free to freeze any extra sauce; it should stay fresh in the freezer for 2 months.
Test Kitchen: Opinion and Changes
I got this recipe from America’s Test Kitchen Complete Vegetarian Cookbook. The only real changes I made to the recipe is adding additional seasonings. The original recipe only has salt and pepper, but I feel as though the other seasonings bring more flavor to the sauce.