“Vodka Cream Sauce”

Several weeks ago, my friend Jodi asked me if I had a recipe for homemade Vodka sauce. Her husband absolutely loves this sauce. I said I can do that. So I went to work on creating a recipe. Well, Jodi here is Ethan’s Vodka Cream Sauce. My husband gives this pasta sauce and gives his seal of approval. I will say this pasta sauce is delicious and even better the next day as most sauces taste better the next day.

Vodka Cream Sauce

The one unique thing about pasta sauce is no two ever taste the same no matter who is making it. Making Vodka Cream Sauce means using the best tomatoes you can find. My choice of tomato is San Marzano. They are a plum tomato from Italy and have the right amount of acidity and a fresh, sweet, robust flavor. This tomato is haled by Chefs and home cooks alike. You can grow this tomato in your own garden and definitely look for canned in your local grocery store. When you taste this sauce, you will understand why the rage over this plum tomato.

My recipe starts with Olive oil, butter, garlic and shallots sautéed until fragrant. Please remove pan from heat before adding vodka, returning to heat and reducing by half before adding chicken stock, tomatoes, tomato sauce and the rest of ingredients except heavy cream. Heavy cream is added a few minutes prior to serving and just heated through before tossing with pasta. Add basil in sauce or garnish your pasta instead. Serve your pasta with crusty bread and a nice green salad. Voi-la! Delicioso! Jodi, let me know how Ethan likes my pasta sauce.

Vodka Cream Sauce

1 T. Butter

1 T. Olive oil

2 garlic cloves, finely chopped

3 shallots, finely chopped

1 cup chicken stock

1 cup vodka

1 – 28 oz. can crushed tomatoes

1 – 8 oz. can tomato sauce

Kosher salt to taste

1/2 t. black pepper

1 t. sugar

1/2 cup heavy cream

12 to 15 fresh basil leaves, chopped (depends on size), optional

1 pound (16 oz.) Penne pasta

Heat a large 12-inch skillet or large 4 quart saucepan over medium heat. Add butter, oil, garlic and shallots. Sauté shallots for 4 to 5 minutes until shallots are translucent and fragrant. PLEASE remove pan from heat (Vodka will flame if left on heat). Pour in vodka; reduce vodka by half. Reducing vodka will take about 3 to 4 minutes. Add chicken stock, tomatoes, and tomato sauce. Bring sauce to a boil; reduce heat and simmer, stirring occasionally until thickened, about 15 minutes.

While sauce is simmering, prepare pasta according to package directions. Stir heavy cream into sauce. Return sauce to boil; remove from heat immediately. Stir in chopped basil or garnish each serving as desired. Toss sauce with hot pasta. Serve hot pasta with warm crusty bread.

Enjoy and Happy Cooking!