Vodka sauce Recipe
Vodka sauce is a creamy, tomato-based pasta sauce made with onions, garlic, crushed tomato, vodka and heavy cream. Vodka enhances taste while cream adds prosperity. Experienced with flakes of salt, pepper, and alternative chili, it is quick to make and add beautifully with penne or other pasta.
Equipment
- 1 Large skillet or sauté pan
- 1 Wooden spoon or silicone spatula
- 1 Measuring cups and spoons
- 1 Saucepan
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup vodka
- 1 can crushed tomatoes
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook onion and garlic:Warm olive oil in a skillet. Include chopped onion and garlic. Cook for almost 3–4 minutes until delicate.
- Include vodka:Pour within the vodka. Let it cook for 5–7 minutes so the liquor can bubble off.
- Include tomatoes:Include the pulverized tomatoes to the skillet. Blend and cook for 10 minutes.
- Mix it (discretionary):In case you need a smooth sauce, mix it in a blender or utilize a hand blender.
- Include cream and cheese:Lower the warm. Pour within the cream and mix. Include ground Parmesan cheese and blend well.
- Include salt and pepper:Taste the sauce and include salt and pepper as required.
- Serve:Pour the sauce over cooked pasta. Beat with basil or more cheese in the event that you like
Notes
Do not leave vodka: Even if alcohol is evaporated, Vodka chemically enhances the taste of tomatoes. Mixing for smoothness: A quick mixture of sauce makes silky and restaurant-quality. Use good tomatoes: Canned San Marzano tomatoes or any high-quality crushed tomatoes make a difference. Adjust the cream: You can add more or less cream depending on your choice. The pair wisely: Penn is traditional, but it works well with any pasta that keeps the sauce, such as Rigatoni or Fusilli.