Gigi’s Vodka Sauce

YIELDS | 4-6 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 35 MINS

Recipe Image

When the alcohol from the vodka burns-off, it adds a dimension to the sauce that cannot be replicated. I like to serve this vegetarian sauce over Rigatoni but Fettuccini and Spaghetti work nicely too. Serve with crusty bread and a crisp green salad. This sauce will not disappoint.

INGREDIENTS

2 Tbsp extra virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, minced
1⁄2 tsp crushed red pepper flakes
1 tablespoon tomato paste
1 28 oz can crushed tomatoes
2 oz vodka
3/4 cup heavy cream
1 Lb Rigatoni
1/2 teaspoon died oregano
1/2 cup parmesan, finely grated plus more for serving
1/4 cup fresh basil leaves chopped for garnish, optional
Kosher Salt and freshly ground pepper

INSTRUCTIONS

1. Bring a large pot of salted water to a boil and cook pasta to al dente per instructions. Using a heatproof measuring glass, scoop out about 1⁄4 cup boiling water from pot, drain pasta set aside.
2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium heat. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
3. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of the pot, 5–7 minutes. Add vodka, scraping up brown bits and reduce heat to simmer.
4. Add in crushed tomatoes and bring back to a simmer and cook for 10 minutes. Add heavy cream gradually while stirring it into the onion mixture and stir until a smooth sauce forms and cook for 10 more minutes.
5. Transfer drained pasta to Dutch oven with vodka sauce and stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with the smooth, shiny sauce. Add more pasta water if sauce is too thick.

Sprinkle with Kosher salt, freshly ground pepper, a drizzle of olive oil and additional grated cheese. Garnish with Basil leaves.

NOTES

This sauce freezes well. I like to make extra and use during the week for pizza or flatbreads.

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