Vodka Sauce Recipe

Ingredients

• 2 tbsp Olive Oil (for sautéing)
• 1 small Yellow Onion (peeled and finely chopped)
• 4 cloves Garlic (minced)
• 1 tsp Italian Seasoning (dried blend)
• 0.5 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 0.25 cup Vodka (good quality, 80 proof)
• 2 28 oz cans Crushed Tomatoes (no added salt)
• 1 tsp Kosher Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground, or to taste)
• 1 cup Heavy Cream (full‑fat)

Instructions

1. Sauté aromatics

   Heat olive oil over medium heat. Add the chopped onion, minced garlic, Italian seasoning, and red pepper flakes. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Deglaze with vodka

   Pour the vodka into the pan, increase the heat to medium‑high, and let it simmer for about 2 minutes until the alcohol aroma dissipates.

   Time: PT2M

   Temperature: medium-high

3. Add tomatoes and season

   Stir in the two 28‑ounce cans of crushed tomatoes, then add salt and freshly ground black pepper. Mix well to combine.

   Time: PT2M

   Temperature: medium

4. First simmer

   Reduce the heat to low and let the sauce simmer uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low

5. Incorporate cream

   Gradually stir in the heavy cream until the sauce reaches a pink‑orange hue you prefer. Do not let the sauce boil after adding the cream.

   Time: PT5M

   Temperature: low

6. Final simmer

   Continue to simmer the sauce gently for another 30 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT30M

   Temperature: low

7. Finish and serve

   Remove the pan from heat. Toss the sauce with cooked pasta or use as a base for other dishes. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g