Vodka Sauce

The best Vodka Sauce recipe.

It’s been a while since I’ve posted any pasta recipes, but you know it’s always in our weekly rotation. I’ve been making this vodka sauce for years – it’s an adaptation of Ina Garten’s, aka The Barefoot Contessa, Penne Alla Vecchia Bettola recipe. Let’s face it, though I dream of living a day in the life of Ina, we don’t all have that kind of time.

One thing I do always have time for though is making my own noodles. I finally received the replacement part for my pasta maker attachment and immediately put it to good use. Making homemade pasta is much quicker and more simple than you’d think, I make a batch from start to finish in the amount of time you can boil a box of noodles.

However if you don’t want to make your own pasta, no worries! You can purchase a good boxed pasta and cook al dente or better yet, pick up your noodles in the refrigerated section of your local grocery store for that homemade flavor. Either way, this sauce is so good and makes the best Vodka Sauce Pasta!

Anyways, back to the vodka sauce. Sometimes I want pasta with a kick and this sauce is it. I know you’ll enjoy it, too. If you want to tone it down a touch, just add a little mascarpone cheese for a creamier flavor.

How to Make Vodka Sauce:

It’s as easy as 1-2-3.

The Best Vodka Sauce Recipe:

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Vodka Sauce

Course Entree

Servings 5

Author Julie Blanner

Ingredients

• 1/4 c olive oil
• 1 onion chopped
• 1 Tbsp minced garlic
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp dried oregano
• 1 c vodka
• 1 {28 ounce} can peel plum tomatoes
• 2 tsp salt
• pepper
• 1 pound pasta
• 1/2 c heavy cream
• fresh grated parmesan
• 1 Tbsp mascarpone {optional}

Instructions

1. In a skillet over medium high and oil, onion and garlic and sauté until translucent. Add red pepper and oregano and cook for an additional minute.
2. Add vodka and reduce to half.
3. Add drained tomatoes to skillet and crush. Add salt and fresh cracked pepper. Cover with a lid and allow to cook for 10 minutes.
4. Puree tomato mixture in a food processor until smooth and return to heat. Add oregano and heavy cream, simmer for 10 minutes.
5. Stir in parmesan and and add mascarpone.

Enjoy!