Foreign Food 

Vodka sauce



Vodka sauce

Vodka sauce

This take on a favorite Italian-American dish is more tomatoey than most versions. For a creamier sauce, add another 2 Tbs. cream. Toss with 12 oz. penne.

– Serves 4.
– 1 28-oz. can whole peeled plum tomatoes.
– in juice, preferably San Marzano.
– 1/4 cup extra-virgin olive oil.
– 5 large cloves garlic, smashed.
– 1/4 tsp. crushed red pepper flakes.
– 1/3 cup vodka.
– 1/2 cup heavy cream.
– 11/2 tsp. kosher salt.
– 1/2 cup coarsely grated Parmigiano-Reggiano or Grana Padano.
– 2 Tbs. chopped fresh flat-leaf parsley.


Step 1: Pour the tomatoes into a large bowl and use your hands to break them up.
Step 2: Heat the oil and garlic in a 12-inch skillet over mediumlow heat. Cook, stirring occasionally, until the garlic is golden brown, about 4 minutes. Discard the garlic.
Step 3: Add the tomatoes (and their juice) and the red pepper flakes to the garlic oil; raise the heat to medium high and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes.
Step 4: Add the vodka and cook for about 2 minutes to mellow the alcohol. Stir in the heavy cream and salt. Toss with pasta and top with coarsely grated cheese and parsley.

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