Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. How can I adequately vodka pasta sauce recipe to you my love for this tomato-cream-based dish? It’s mild, and each bite has a really clean finish, a perfect ending.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Cook pasta according to package directions, being careful not to overcook. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes.
Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick.
Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Pour mixture into large serving bowl. Eat it out of the serving bowl. No, I’m not spiraling downward into a pit of sin and booze, despite what you may think. Normally, I’d use white wine in a pasta sauce rather than vodka, and that’s also scrumptious. It’s difficult for me to describe the difference between the flavor of this dish when you use vodka vs.
But when you use vodka, there’s a cleanness to it—a slight sharpness. Not a bitterness at all—in fact, I’m always surprised at how mild the final sauce really is, considering it has a cup of the sharp stuff in it. And each bite has a really clean finish, a perfect ending. As I said, it’s difficult for me to describe.
And that’s not what I’m here for, anyway. So why don’t I do that now? You think I don’t hear you roll your eyes, but I do. The Cast of Characters: Pasta, Vodka, Tomato Puree, Onion, Butter, Oliver Oil, Salt, Pepper, Red Pepper Flakes, Parmesan Cheese, and Heavy Cream. The classic Pasta alla Vodka actually uses Penne, but I’m a real rebel when it comes to using different pasta shapes. I found this a few weeks ago when I stopped at a fancy-schmancy grocery store in the big city and I knew I had to have it.