How to make Vodka Sauce!

Ingredients

• 5-8 cloves Garlic Cloves (peeled and finely chopped)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 pinch Red Chili Flakes (adjust to heat preference)
• 1 medium Red Onion (chopped)
• 1 tablespoon Tomato Paste (large tablespoon, preferably double‑concentrated)
• 0.25 cup Vodka (room temperature, 80 proof)
• 28 ounces San Marzano Tomatoes (canned whole, drained but keep juices)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano (crushed)
• 0.5 cup Half‑and‑Half (room temperature)
• 0.5 cup Parmesan Cheese (freshly shredded)

Instructions

1. Prep Garlic and Onion

   Peel and finely chop 5‑8 garlic cloves. Peel and dice the medium red onion into small pieces.

   Time: PT2M

2. Sauté Garlic

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the chopped garlic and a pinch of red chili flakes; sauté for about 30 seconds until fragrant, being careful not to brown.

   Time: PT0.5M

   Temperature: medium

3. Cook Onion

   Add the diced red onion to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

4. Incorporate Tomato Paste

   Stir in 1 Tbsp tomato paste and cook for 1 minute, allowing the paste to caramelize slightly.

   Time: PT1M

   Temperature: medium

5. Add Vodka

   Pour in 1/4 cup vodka. Stir quickly; the alcohol will deglaze the pan. Let it simmer for about 30 seconds to evaporate the harsh alcohol notes.

   Time: PT0.5M

   Temperature: medium

6. Add Tomatoes and Simmer

   Add the 28‑oz can of San Marzano tomatoes (including juices). Break the tomatoes up with the spoon, then bring the mixture to a gentle simmer.

   Time: PT10M

   Temperature: low simmer

7. Season

   Season with salt, freshly ground black pepper, and 1 tsp dried oregano. Stir and let cook for another minute.

   Time: PT1M

   Temperature: low

8. Blend Until Smooth

   Remove the skillet from heat. Using an immersion blender (or transfer to a countertop blender), blend the sauce until completely smooth and aerated; it will turn a bright orange hue.

   Time: PT2M

9. Finish with Cream and Cheese

   Return the sauce to low heat. Stir in 1/2 cup room‑temperature half‑and‑half, then add the shredded Parmesan cheese. Mix until the cheese melts and the sauce is glossy.

   Time: PT2M

   Temperature: low

10. Serve

    Toss the hot sauce with cooked pasta of choice, garnish with extra Parmesan and a drizzle of olive oil if desired. Serve immediately.

    Time: PT1M

    Temperature: hot

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g