Undeniably one of my favorite pasta sauces, a traditional vodka sauce is a creamy pink tomato sauce that is undeniably easy to make as well. Simply a combination of canned plum tomatoes, sliced garlic, a touch of oil, fresh herbs and a small amount of heavy cream, the secret ingredient is a splash of vodka. Sounds strange, I know, but most of you probably add a splash of wine to your marinara or Bolognese sauce while it is simmering, right? Same idea here. The point of adding any alcohol to a sauce is to make the underlying flavors pop; the vodka brightens up the dish and helps all of the flavors come together beautifully.
(To view this recipe, click on the blue title of the blog post above*)
Orecchiette alla Vodka
Ingredients:
- 1 Tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- (1) 28-oz. can whole plum tomatoes
- ¼ cup basil, chopped
- Salt and pepper
- ¼ cup vodka
- ½ cup heavy cream
- 1 lb. dried orecchiette
- Parmesan or Pecorino cheese, for serving
Directions:
- In a large Dutch oven, heat the oil along with the pepper flakes and garlic over medium-high heat. Cook the garlic for 30 seconds while constantly stirring; then reduce the heat to low. Add in the canned tomatoes (with their juices) and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Still over low heat, break up the tomatoes with a wooden spoon. Add in the basil and vodka. Allow to cook, still over low heat, for 45 minutes to 1 hour, stirring occasionally. Adjust the seasonings as you see fit.
- Remove the sauce from the heat and stir in the heavy cream.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orecchiette according to package directions, or until al dente. Drain and toss with the vodka sauce.
- Garnish each bowl with cheese and serve warm.
Tagged: alla vodka, basil, canned plum tomatoes, garlic, heavy cream, Italian, Italy, orecchiette, pasta, pasta sauce, vodka, vodka sauce
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