A simple recipe that produces a powerful yet subtle sauce. Vodka Cream Sauce is ideal for coating dishes such as pasta. Do not get the wrong impression, this dish only contains a few tablespoons of Vodka but you could add more. I usually make this sauce to go with plain pasta and its makes a seriously good main dish. It is called not surprisingly Rigatoni in Vodka Cream Sauce – Rigatoni alla Bettola. However, I have made this and served it with beef for a lovely alternative. Also with pork served on a bed of piping hot rice. These all make lovely main dishes that are filling, fragrant and simple with a sauce that takes less than 20 minutes.
Vodka Cream Sauce
A lovely recipe with a vodka shot makes this a warming saucesuitable for any time of the year.
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Servings: 4 people
Calories: 270kcal
Ingredients
- 3 tbsp vodka 45 ml
- 28 ozs plum tomatoes 765 g
- 1/4 cup olive oil 60 ml
- 6 cloves garlic chopped
- 1 pinch red pepper flakes
- 1/2 cup heavy cream 125 ml
- 1/4 cup parsley 60 ml, chopped
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Instructions
- Heat the oil in a skillet large enough to hold the cooked pasta (if using).
- Saute the garlic and optional hot pepper flakes until the garlic is golden but not brown.
- Add the chopped tomatoes and simmer uncovered for 15 minutes.
- Add the vodka and cream and stir.
- Remove from the heat and add the parsley and the cooked pasta (if using).
- Season with salt and pepper. Stir and allow to rest for 2 minutes.
- Serve immediately.
- Otherwise pour over the meat and side vegetables and eat whilst hot.
Nutrition
Calories: 270kcal | Carbohydrates: 3g | Protein: 1g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 41mg | Sodium: 21mg | Potassium: 122mg | Fiber: 1g | Sugar: 0.2g