Fresh Tomato Vodka Sauce Recipes

BEST VODKA SAUCE

Steps:

• 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, Parmesan cheese, basil, and parsley.
• Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

ROASTED TOMATO VODKA SAUCE

Steps:

• Heat your oven to 375 degrees. Slice the grape tomatoes in half and cut the roma tomatoes into loose quarters. Place the grape tomatoes and roma tomatoes on separate baking sheets. Drizzle each with 1 tablespoon of olive oil and then sprinkle generously with salt. Roast the tomatoes in the oven for 25-40 minutes, until soft and fragrant. The grape tomatoes will cook more quickly than the roma. Place the tomatoes and all of their juices in a food processor and puree until smooth. Set puree aside for now. Finely chop the onion. Then heat the butter and 2 tablespoons olive oil in a pot over medium heat. Once hot, add the onion and season with salt and pepper. Let cook for 2 minutes, then run the garlic through a garlic press and stir it into the onion. Saute for 5 minutes, until the onions are soft and translucent. Add a pinch of red pepper flakes (or more if you like spice). Stir into the onions. Then add the vodka. Saute until the vodka has reduced by half, then add the pureed tomatoes. Let the sauce simmer and reduce for 5 minutes. Lastly, stir in the parmesan and cream. Add more salt and pepper to taste if necessary. When serving the sauce with pasta, it is best to let the pasta finish cooking right in the sauce. Undercook the pasta by a minute or two. Add 1/2 cup of pasta water to the sauce, then add the pasta and let the pasta cook in the sauce until al dente. Serve the pasta with some fresh basil, it really brings out the flavor of this sauce.

TOMATO VODKA SAUCE

Steps:

• In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
• Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
• Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
• Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

FRESH TOMATO VODKA SAUCE

Steps:

• 1. Cook onion and garlic in oil over medium heat until translucent. 2. Add tomatoes, red pepper, and oregano and bring to a boil. 3. Reduce heat to low, simmer 5 minutes. 4. Stir in cream, parsley, vodka, salt to taste, and half of cheese. Heat through.