If you’re a pasta enthusiast looking to elevate your culinary experience, this Spicy Vodka Sauce Pasta is the perfect addition to your recipe collection. Creamy, rich, and with just the right amount of heat, this sauce combines the robust flavours of tomatoes, the subtle sweetness of vodka, and the indulgence of heavy cream to create a truly memorable dish. Whether you’re preparing a romantic dinner for two or a comforting meal for the family, this recipe will undoubtedly impress.

More on Spicy Vodka Sauce Pasta

This versatile sauce can be paired with your favourite pasta, from classic penne to delicate fettuccine, making it a go-to option for various occasions. The balance of flavours, coupled with the ease of preparation, ensures that even novice cooks can achieve restaurant-quality results in the comfort of their kitchen. Get ready to savour every bite and make this Spicy Vodka Sauce a staple in your pasta repertoire.

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Spicy Vodka Sauce Recipe for Pasta Lovers

Recipe by Eric

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/2 cup vodka

• 1 can (28 ounces) crushed tomatoes

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• 1 pound pasta (penne, fettuccine, or your favourite)

• Fresh basil leaves for garnish

Instructions:

• Sauté the Aromatics:
  In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute, until fragrant.
• Add the Vodka:
  Pour in the vodka and bring to a simmer. Cook for 5-7 minutes, allowing the alcohol to evaporate and the flavours to meld.
• Tomato Base:
  Add the crushed tomatoes to the skillet and stir to combine. Let the mixture simmer for about 10 minutes, stirring occasionally, until slightly thickened.
• Creamy Addition:
  Reduce the heat to low and stir in the heavy cream. Continue to simmer for another 5 minutes, allowing the sauce to become creamy and smooth.
• Finish the Sauce:
  Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
• Cook the Pasta:
  While the sauce is simmering, cook your pasta according to the package instructions. Drain and set aside.
• Combine and Serve:
  Toss the cooked pasta with the vodka sauce until well coated. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately.

Ideas for Serving

• With Protein: Add grilled chicken, shrimp, or Italian sausage for a protein boost.
• Vegetarian Twist: Incorporate sautéed mushrooms, spinach, or bell peppers.
• Spicy Boost: Sprinkle extra red pepper flakes or drizzle with hot sauce for added heat.

Nutritional Information (Per Serving)

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 600mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 10g

History

Vodka sauce is believed to have originated in Italy in the 1970s or 1980s, though its exact origins are debated. Some suggest it was created by a chef in a Roman restaurant, while others claim it was an invention of an Italian vodka company to promote their product. Regardless of its beginnings, vodka sauce quickly gained popularity in Italian-American cuisine, praised for its unique combination of tomato, cream, and vodka flavours. The addition of spice is a more recent adaptation, catering to those who enjoy a bit of heat in their dishes.

FAQs

1. Can I make this sauce without vodka?

Yes, you can omit the vodka. The sauce will still be delicious, though it will lack the subtle flavour complexity that vodka adds.

2. Can I use milk instead of heavy cream?

Using milk will result in a thinner sauce. For a similar texture, you can use half-and-half or a mixture of milk and a little butter.

3. How do I store leftovers?

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

4. Can I freeze the sauce?

Yes, you can freeze the sauce. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator before reheating.

5. What type of pasta works best with this sauce?

Penne is a classic choice, but any pasta shape will work. The sauce clings well to both short and long pasta varieties.