Vodka sauce is originally from Naples, and it made its way into the American culinary scene in the early 1970’s via New York City. This sauce is a fantastic tomato creme sauce, that is super easy to make and will be a tasty treat for your entire family.
The traditional recipe is “Penne Alla Vodka” and is a baked dish. This version foes fantastic with pasta rags and with the addition of 1/2 cup of frozen peas and some freshly grated Parmigiano-Reggiano, you can have an instant family classic on your hands.
Tomatoes have an alcohol soluble flavor, that means that the tomato hasn’t reached its full flavor until it has had a kiss with a little wine, or in this case vodka. Once your sauce has a chance to simmer at temperature, you will have burned off a majority of the alcohol.
Vodka Tomato Sauce
- 1/4lb bacon (cut into 1/2-inch pieces)
- 2 Cups yellow onion (chopped)
- 1/2 teaspoon red pepper flakes (crushed)
- 2 Tablespoons minced garlic
- 1 14 oz can crushed tomatoes
- 1 cup vodka
- 1 cup heavy cream
- 1/3 cup chopped fresh basil
|Fry your bacon in a large skillet over medium heat until crisp. This should take about 3-4 minutes. Add your onions and crushed red pepper. Allow to cook until the onions are a deep golden color, and are soft and slightly caramelized. This should take you about 10 minutes. |
|Add your garlic and allow the garlic to cook for about a minute. Then stir in your tomatoes, and bring to a boil, continue to stir and allow to cook for 2 more minutes. |
|Add your Vodka and and allow the sauce to cook until it is slightly reduced, this should take about 4 minutes. Stir in your cream and cook until thickened, an additional 2 minutes. Remove from your heat and stir in your basil. |