Vodka Sauce Pasta
Author & Photographer: Fiona Lu
The other day, I came across an easy, lightened-up recipe for vodka sauce that uses olive oil and half & half instead of butter and heavy cream. If you’re anything like me and despise unflavored New Amsterdam, then this is the perfect opportunity to put the half-finished bottle collecting dust in your kitchen to good use, transforming it into a velvety, rich pasta sauce.
Unfortunately, when I took a look in my pantry, I realized the only vodka I had left was raspberry Svedka— an even more vile drink than unflavored New Amsterdam. I decided to add my own spin to the original recipe (found here) and make do with the ingredients available. Turns out, raspberry vodka makes for a great substitute that adds a subtle berry tang to the traditional creamy tomato sauce. This recipe makes 4 servings— enough for a quick and simple college meal prep.
There are many different recipes for vodka sauce, but the base stays constant — tomatoes, vodka, and cream. The purpose of the vodka is to bring out the tomato’s hidden flavors and to add a touch of sharpness and heat that balance out the sweetness of the tomatoes and cream. While it does alter the taste of the sauce, the vodka does not provide a noticeable alcoholic flavor after it has been reduced by heat. Instead, you are left with a delightfully rich and tangy Italian dish that pairs well with some bread, and a glass of red wine if you’re still feeling for something with an alcoholic taste.
For this recipe, I substituted regular vodka with ⅓ cup of raspberry Svedka.
Ingredients:
3 tbsp olive oil
1 medium sweet onion, chopped
1 tbsp garlic powder
½ tsp red pepper flakes
¼ cup chopped basil
14.5 oz can whole peeled tomatoes
1/3 cup vodka
2 tbsp tomato paste
1 tbsp balsamic vinegar
¼ cup tomato sauce
¾ cup half and half cream
2 tbsp grated Parmesan
1 tsp salt
1 tsp black pepper
16 oz penne
Notes: I am using garlic powder because I ran out of real garlic, but feel free to use the appropriate amount of minced garlic that the original recipe calls for for a fresher taste. To simplify achieving the right consistency without a blender/food processor, we will only be using half the amount of peeled tomatoes the original recipe uses and replacing the other half with any jar of your favorite tomato sauce. I will be using Preggo’s classic Italian.
Instructions:
In a large saucepan, heat the oil over medium heat. Add onions, garlic powder, and red pepper flakes. Cook until onions are lightly brown and sweating.
In a separate bowl, crush the canned tomatoes with a fork until they are bite-sized chunks.
Mix in tomatoes and vodka and cook for 5-7 minutes, until mixture is slightly reduced. Stir occasionally.
Stir in tomato paste, tomato sauce, balsamic vinegar, salt, and black pepper. Reduce heat to low and cover with a lid. Simmer mixture for about 20 minutes, until it is reduced by half.
While sauce is cooking, boil water and cook the penne as per labeled instructions. Drain pasta and set aside. (Optional: Toss pasta with 1 tbsp melted butter)
Mix in chopped basil and half-and-half into the sauce mixture. Cook for another 3-4 minutes.
Toss in pasta and serve. Add parmesan and fresh basil leaves to garnish.
The final product tasted amazing, and I finished half the pot in one sitting, so it ended up not being much of a meal-prep. Flavorwise, it is sweeter than the original recipe and texture-wise, a lot chunkier since I don’t own a food processor or blender. However, I actually quite enjoy the texture because it evokes more flare than the bland homogeneity of store-bought sauces. If you do try this recipe, don’t be afraid to take your own liberties with other vodka flavors! But not too much liberty, or you might end up with the confectionary nightmare that I was originally scared this would become.