Easy Vodka Sauce
This creamy vodka sauce recipe blends tomatoes, pancetta, garlic, vodka, and cream for a rich, cozy pasta sauce that’s full of bold flavor and easy to make at home.
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- 28 ounces canned whole tomatoes (with juices, 1 can)
- ½ small onion (finely diced)
- 1 tablespoon olive oil (or butter)
- 4 ounces pancetta (chopped, or bacon ½-inch dice)
- 4 cloves garlic (minced)
- ⅓ cup vodka
- 14 ounces crushed tomatoes
- ½ teaspoon red pepper flakes
- 1 cup heavy whipping cream
- ⅓ cup shredded Parmesan cheese (or romano cheese)
- 3 tablespoons chopped fresh parsley
Langkah-langkah
Using your hands, squish the whole tomatoes into a bowl to break them up (reserving the juices) and set aside.
In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.
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