Cook, stirring, until fragrant, about 1 minute. Add in the tomato paste and cook, stirring, until the paste is caramelized, about 1-2 minutes. Add vodka & tomatoes: Add in the vodka bring to a boil. Immediately reduce heat to a simmer and cook until the mixture is reduced by half, about 6-8 minutes.
Bring a large pot of heavily salted water to a boil. Cook pasta for 11 minutes. Reserve 1 cup of pasta water, set aside and start the sauce. Heat the oil over medium high heat in a skillet and sauté the onion for for 5 minutes. Add the garlic, kosher salt and red pepper flakes. Stir and cook another 2 minutes.
First, add in a little bit of hot sauce to give it some heat. Second, try adding in some fresh ginger or garlic to give it some extra flavor. Third, add in a splash of cranberry juice for a tart and refreshing taste. Fourth, use a different type of vodka for a unique twist on the classic sauce. Fifth, experiment with different herbs and spices
Deglaze pan with vodka and stir together for a few minutes until it's evaporated. Add the reserved pasta water and bring the sauce to a simmer. Season with smoked paprika, red pepper flakes, salt, and pepper. Slowly stir in cream and allow the sauce to return to a simmer. Add the freshly grated Parmesan and the butter.
Instructions. Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent.
Make the sauce. In a large deep sauté or frying pan, heat up the oil over medium heat. Add the cubed pancetta and cook, rendering the fat out of the pancetta, until it is crisp. Skip this step if you’re making vegetarian vodka sauce. Add the onions and garlic and cook, stirring occasionally for 1-2 minutes.
Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes
As long as you can sauté and simmer, you can be making vodka sauce in no time. Ingredients 2 tablespoons (30 mL) olive oil 2 tablespoons (30 g) butter 1 cup onion (150 g), finely chopped 2-3 garlic cloves, chopped ¾ cup to 1 cup (180-240 mL) vodka 1 14 oz. (397 g) can tomato puree 1 cup (240 mL) heavy cream
Carefully add the vodka (the sauce will sizzle and pop aggressively for a few seconds). Whisk, scraping any cooked-on bits from the bottom of the pan, until the vodka is incorporated into the sauce. Whisk in heavy cream. Bring the sauce up to just barely a simmer, and let it cook, stirring frequently, for 5 minutes.
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how to make a vodka sauce
