This vodka sauce recipe is rich and creamy with the right amount of cod.
The vodka sauce is made with a rich sauce of tomato cream, bacon, parmesan and a blow of vodka for a velvety dish served on your favorite pasta.
- Taste: This rich and creamy dish is made with spicy tomatoes murmured by a heavy cream, with vodka adding depth and flavor to the sauce.
- Skill level: Vodka sauce is a simple and simple sauce that is suitable for beginners with impressive results.
- Technique: Crush all the tomatoes before using them gives this dish its classic consistency and uses every little juices.
- PREP NOTE: Prepare and freeze until it is ready for use or double the recipe to freeze half for a future meal (more information in a row).
Tips for ingredients for vodka sauce
- Tomatoes: The canned tomatoes from San Marzanos will have the best flavor in this dish, but any high quality canned tomatoes will work.
- Dairy products: The heavy cream will make the sauce extra velvety, but the half and a half will work if you prefer a lighter sauce. Skitting Parmesan cheese from a block since the pre-shoned cheese does not melt also because of the antibody agents of which it is packaged.
- Bacon: Bacon is a salty balance so much necessary for the creamy sauce. Even the bacon, the ham or the Italian sausage.
- Vodka: There is no need for expensive spirits, since vodka works mainly as a binding ingredient and enhancer of the flavor while cutting acidity. White, chicken or vegetable wine broth will also work.
- Pasta: Called Penne alla vodka on the restaurant menus, tubular pasta are perfect for containing delicious sauce. Bucatini, Rotini and Cavalatappi are all good options.
Memorizing leftovers
Keep the remaining vodka sauce in a covered container in the refrigerator for a maximum of 4 days and frozen in bags with zipper for a maximum of one month.
More favorite pasta sauces
Have you prepared this vodka sauce? Leave an evaluation and comment below!
Easy vodka sauce
This creamy recipe of vodka sauce melts tomatoes, bacon, garlic, vodka and cream for a rich and welcoming pasta sauce full of bold flavor and easy to prepare at home.
Prevent the screen from becoming dark
Using your hands, crush all the tomatoes in a bowl to break them (reserving the juices) and set aside.
In an average saucepan, heat the oil over medium heat. Add the onion and cook until they are softened, 3 minutes. Mix the bacon or bacon and continue cooking until a little fat has made it out, about 3-4 minutes. Mix the garlic and cook until it is fragrant.
Add the vodka and bring to low boiling, let it boil discovered for 2 minutes.
Mix everything and crushed tomatoes (with juices) and pepper bows. Cook over low heat for 10 minutes.
Mix the cream and cook over low heat for another 9-11 minutes or until it thickens.
Remove from the heat and add the Parmesan and parsley. Mix, taste and season with salt and pepper.
No vodka? No problem! Instead, use a splash of white wine (even if technically it will no longer be vodka sauce). If you want to prepare this recipe without alcohol, leave the vodka out. The flavor will change but it will still be delicious.
San Marzano tomatoes They are preferred if you can get them. Break the whole tomatoes by hand before using or with the back of a wooden spoon in the pan.
Add grilled prawns, grated chicken or Italian sausage if desired.
Save some pasta water, if you mix the sauce with the dough, add a little water of reserved pasta. Not only does it help with consistency, but the starches also help the sauce cling to better.
Keep the remaining sauce in an airtight container in the refrigerator for a maximum of 4 days. It will keep in the freezer for 1 month.
Service: 0.25of the recipe | Calories: 510 | Carbohydrates: 21G | Protein: 11G | Fat: 39G | Saturated fat: 19G | Polynsaturo fat: 3G | Monolysatuine fat: 14G | Trans fat: 1G | Cholesterol: 93mg | Sodium: 771mg | Potassium: 846mg | Fiber: 4G | Sugar: 11G | Vitamin A: 1730Iu | Vitamin C: 34mg | Soccer: 223mg | Iron: 4mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Folder, sauce
Kitchen Italian© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
