Vodka Cream Sauce Recipes

BEST VODKA SAUCE

Steps:

• Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
• Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

VODKA SAUCE

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

EASY VODKA SAUCE

Steps:

• In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

VODKA CREAM SAUCE

Steps:

• Sauté garlic in olive oil, add tomatoe puree and bring to a boil. Reduce heat to low and simmer for about 20 minutes.
• Add heavy cream and crushed red pepper to tomato sauce and simmer for 5 more minutes. Add vodka and basil to sauce and simmer for 2 more minutes.

VODKA CREAM SAUCE

Steps:

• Pour the tomatoes into a bowl and crush them with your hands or a large spoon. Set the tomatoes aside and cook the pasta.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 -10 minutes. The pasta should be tender with a bite to it. As the pasta cooks, reserve ½ cup of the pasta water and set it aside. Drain the pasta and set it aside.
• Start making the sauce. Heat the olive oil over medium heat in a large sauce pan to you can use the same pot used to cook pasta. Add the garlic into the pan and cook until fragrant and lightly golden brown, about 1-2 minutes. You don't want the garlic to burn, so it's close to done as soon as it becomes fragrant.
• Pour the tomatoes, pasta water, and crushed red pepper flakes into the pot. It's helpful to keep the tomatoes close to the pot as you pour them in, so the oil doesn't splash.
• Bring the tomatoes to a boil, and then reduce to a low boil for 2-3 minutes. Use a spoon to break up the tomatoes as they cook.
• Reduce the heat to a low simmer and then stir in the vodka. Continue to simmer for about 15 minutes.
• Stir in the cream, butter, and parmesan cheese and cook for another 3-5 minutes or until the sauce is hot.
• Taste for salt and pepper. Remove from heat.
• If you're eating right away then you can toss the pasta directly to the sauce, toss, and then serve. Or add the penne to individual bowls and ladle with vodka sauce, toss the pasta with sauce and serve.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

CREAMY PINK VODKA SAUCE WITH PENNE

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.