How to Make Vodka Sauce

One of my favorite pastimes is preparing a meal with my husband. Typically, we like to hang out on Sundays…My husband couldn’t be more different from me. Cooking is a whim for him. He just throws stuff together the way he wants, and it always tastes great.

Last weekend, he cooked a traditional Russian dish (borscht) and I made vodka sauce from scratch. It seemed like we were on a tiny date in our warm and inviting kitchen. And because today is St. Valentine’s Day…Hopefully, the two of you are staying in and making dinner together.

Crowds, chill, and expensive set meals all contribute to…We have to do better than that, right? Right? A romantic evening at home calls for this pink vodka cream sauce. It’s so easy to create that you won’t want to use bottled sauce again after you try it.

The flavor is on par with that of a fine restaurant, but the pricing is far more reasonable. It’s the perfect centerpiece for an easy Valentine’s Day meal of hot buttered penne pasta and an Avocado Caesar Salad.

How to Make Vodka Sauce

Tomatoes, vodka, and heavy cream are the building blocks of countless vodka sauce variations. There are some that feature butter, parmesan cheese, and herbs. Don’t worry about how vodka tastes if that’s what you’re worried about.

The vodka isn’t overpowering; rather, it serves to highlight the other flavors. A little bit of spice from it complements the sweetness of the tomatoes and the cream.

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What is Vodka Sauce?

Vodka Sauce is a popular Italian-American pasta sauce known for its intense tomato flavor and silky smooth consistency, owing to the use of vodka. You could see it labeled as “Penne alla Vodka” or “Pink Sauce” due to the combination of tomatoes and cream that gives it its distinctive pink color.

If you’ve never tried it before, try to picture a robust and colorful marinara sauce meeting a rich cream sauce like Alfredo. The flavor combinations are perfectly balanced. There are numerous recipes for the coveted Pink Sauce, but ours calls for hand-crushed tomatoes, chopped onions, heavy cream, a touch of pork fat, grated Parmesan, crushed red pepper flakes, and a dash of vodka.

The vodka isn’t a flavoring, but rather an accent to the sauce’s natural flavors. The history of Vodka Sauce is fraught with controversy, but we won’t get into that here. All you need to know is that it is a superb spaghetti sauce that will win over the hearts of your loved ones.

Why is There Vodka in Vodka Sauce Anyway?

If you’ve ever used wine to “deglaze” a pan, you know that alcohol may be used to great effect when making sauces. In this instance, vodka functions as such. The alcohol cuts through the deep sweetness of the tomatoes and cream, making them more approachable.

The alcohol-free method used here really brings out their underlying intricacy. The vodka and alcohol are completely hidden in the sauce.

The vodka’s alcohol content disappears while cooking, leaving no trace of vodka or alcoholic flavor. The vodka is crucial to the dish’s overall flavor, so resist the desire to leave it out. It won’t be the same, we swear!

How to Make Vodka Sauce 

Step 1: Olive oil should be heated over medium heat in a large sauté pan; once hot, add onions and garlic and simmer until tender, about 3 to 4 minutes. Toss in the crushed red pepper and let it cook for a minute.

Step 2: Mix in the vodka and tomatoes, and keep cooking for another 5 to 7 minutes until the liquid has decreased.

Step 3: Then, season to taste with salt and pepper before adding tomato paste and balsamic vinegar. Simmer over low heat for 20 minutes, partially covered, until reduced by half, stirring periodically to prevent sticking.

Step 4: Pasta should be cooked in salted water per the package’s instructions while you wait. Rinse and set aside the water.

Step 5: Put the tomatoes and basil in a blender or food processor and blend until smooth. Add the half-and-half to the sauce and put it back in the pan. You’ll want a texture that’s both creamy and subtly sweet. Begin with half a cup of half-and-half and add more to taste. Warm for two to three minutes, or until ready to serve. Add the cooked pasta and then the grated parmesan. Toss around to mix.

Step 6: Serve right away, and top with extra cheese and basil if you like.

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Conclusion

Vodka Sauce is a popular Italian-American pasta sauce known for its intense tomato flavor and silky smooth consistency, owing to the use of vodka. You could see it labeled as “Penne alla Vodka” or “Pink Sauce” due to the combination of tomatoes and cream that gives it its distinctive pink color.

If you’ve never tried it before, try to picture a robust and colorful marinara sauce meeting a rich cream sauce like Alfredo. The flavor combinations are perfectly balanced.

There are numerous recipes for the coveted Pink Sauce, but ours calls for hand-crushed tomatoes, chopped onions, heavy cream, a touch of pork fat, grated Parmesan, crushed red pepper flakes, and a dash of vodka. The vodka isn’t a flavoring, but rather an accent to the sauce’s natural flavors.