Vodka Cream Sauce Food

PASTA IN VODKA CREAM SAUCE

Pasta in Vodka Cream Sauce image

Try step by step recipe for Pasta in Vodka Cream Sauce. Prepared with tomato, cream and vodka, this is an easy yet very delicious Pasta Sauce recipe. You can also make sauce ahead of time and refrigerate it for later use, add chicken or veggies for restaurant-style Pasta Dinner at home. Only 20 minutes Cook Time starting with made-from-scratch Tomato Sauce. The addition of few basic pantry ingredients, vegetables, vodka, and a splash of cream (okay - a generous splash of cream) transforms an humble tomato sauce into a much more luxurious Vodka Cream Sauce. You will love the flavors.This recipe for Vodka Sauce with cream is one of our family-favorite Pasta Sauce. No kidding! This is the reason, I shared Vodka Pasta on blog, (one of very initial recipe) 5 years ago. In-fact, there are many variations of Tomato Cream Sauce such as Pasta Penne Rosa, Masala Pasta that I have shared in these years.Recently, when I made pasta with this creamy vodka sauce again, I decided to revive this recipe. Today, I'm updating the pictures, description, improving the directions, and also adding additional details to make Marinara (the base tomato sauce for Vodka Pasta) Sauce from scratch.Original recipe called for using a good quality marinara/tomato sauce. When I don't have store-bought Marinara Sauce in-hand, I often reach for a can of plum tomatoes from pantry. This is one ingredient I always have in plenty. Really, there are endless list of recipes which needs Tomato Sauce. So, good Canned tomatoes gives me option to make a restaurant quality tomato sauce in minutes. Pasta Puttanesca, Pasta All Norma.. all need magic of Tomato Sauce. Note: I'm soon updating my all-purpose Marinara (Tomato Sauce). Check back again.Key Ingredients for a Tasty Vodka Sauce:Clearly, Vodka Tomato Cream Sauce.. the name says it all. The quintessential three ingredients which make a killer tasty Vodka Sauce are 1) Vodka, 2) A good quality Tomato Sauce, 3) Cream. You can pull a delicious family pasta dinner of Penne All Vodka if you have penne pasta and above three. Vodka Tomato Sauce:To make Tomato Sauce, I start by sauteing onion and garlic until onions are just soft. I use mixture of olive oil and butter for more flavor and rich creamy sauce. Once onions are soft, I cook aromatic for 1 minute before de-glazing pan with Vodka. It is important to cook-off alcohol in vodka before adding tomatoes. (about 3 minutes on medium high heat and onions are infused with delicious and subtle vodka flavor, plus alcohol is gone.) Next, I add pureed plum tomatoes. Pureeing tomatoes before adding to sauce saves time. I don't re-puree the sauce after it is cooked. I personally don't prefer the cooked pureed sauce because it muddles the color/shine/flavor of sauce, making it more soup-like. (If you don't like the onions in sauce, you can puree the sauce after cooking. In that case, you can even use whole crushed tomatoes and puree everything later).Once aromatics and tomatoes are cooked, the oil surfaces on top. This is the clear indication of a good, robust and delicious tomato sauce.Creamy Sauce:In my humble opinion, cream makes Vodka Sauce the Best Vodka Cream Sauce! My family will only eat pasta Vodka Sauce with cream. For silky, signature (restaurant-style) vodka sauce, cream is must have. It is even more important than vodka. :)I add cream and heat sauce very briefly until it thickens a bit and comes together. Cream makes sauce smooth, also mellow-down the flavor of tomato sauce. For best results, use good quality heavy cream (double cream). Note: Half and half (half cream, half whole milk) does good job too and make sauce bit lite.Make Vodka Sauce Ahead of TimeVodka Sauce can be made up-to 3-4 days ahead of time. Only make sure that ingredients used for the sauce were within freshness date. I'm specially referring to cream. Check the fresh date of cream or use following approach:1. Make-ahead Vodka Sauce up-to step 3 in directions. At this time, it will be a Tomato Vodka Sauce. Let it cool and come to room temperature. Pour in tight lid container, refrigerate until ready to use.2. When ready to use, Add back to pan (no more oil needed). Add heavy cream and heat until sauce is creamy. Use as desired.(If you plan to use Vodka Sauce within few days, and cream used is freshly bought. It is okay to even make complete sauce ahead of time and refrigerate.)Pasta for Vodka Cream SaucePasta with Vodka Cream Sauce is the best way to enjoy this homemade sauce. In pasta, I often use one that has groves to hold on to creamy sauce such as Penne or fold into creamy sauce such as Spaghetti. Bow Tie Pasta (used for this recipe when I shared first time, old picture below) also works well.Use of penne makes this recipe signature Penne All Vodka. Use of spaghetti makes this Spaghetti Marinara Cream Sauce Pasta! SO many options! (this is the magic of cooking at home). Add a serving of chicken or veggies and this pasta sauce will still be well received. I promise. Oh, I also recommend layering Vodka Cream Sauce in Lasagna, or use as base for Ratatouille (my personal favorites).Thank you for listening to this Home Chef. :)Save Time - Cook Pasta while Making Sauce:To make Pasta with Vodka Cream Sauce, I cook pasta at the same time I'm making the sauce. This dual work saves me lot of time. By the time pasta cooks, the sauce is almost ready. It needs about 15-20 minutes to make this cream sauce for pasta. Most general pasta brands take 10-12 minutes to cook al-dente plus the water boiling time. (both done about the same time)Once pasta is cooked, add it to ready cream sauce with Parmesan cheese, fresh basil. (Reserve some pasta water to adjust consistency of sauce.)Note: Use a wide, deep saute pan to make sauce, so that you can assemble whole pasta dish in one pan. That's it!Vodka Cream Sauce Pasta is ready to devour! Enjoy! Leftovers are perfect to pack for lunch. (But in-case you enjoyed it all? :) I hope you save some Vodka Sauce because you will be craving "Vodka Cream Sauce Pasta" soon, again!)-Savita x

Provided by Savita

Time 30m

Number Of Ingredients 12

Ingredients

28 Oz Tomatoes, Good quality San Marzano Tomatoes, pureed, no salt added
1/2 Cup Heavy Cream, use more as per taste
1/2 Cup Vodka
2 tbsp Olive Oil, and 1 tbsp butter
1 tbsp Italian Seasoning, or mix equal part of oregano, basil, and thyme
1/2 tbsp Garlic, 2-3 cloves, small diced
1/2 Cup Yellow Onion, small diced
1/4 tsp Chili Flakes
1 tsp Salt and Black Pepper, 1 tsp salt, 1/4 tsp black pepper, adjust per taste
1 lbs Pasta, Bow Tie Or Penne Pasta
1/2 Cup Parmesan Cheese, grated
few tbsp Basil, fresh basil leaves, chopped

Steps:

Cook Pasta: To boil pasta, bring pot of water to full boil and add generous amount of salt (approx. 1 tbsp). Boil pasta in this water until al-dente or cook pasta as per package directions (regular penne pasta takes about 11-12 minutes).
In a wide, deep, heavy bottom pan, heat 2 tbsp oil and 1 tbsp of butter. When butter melts, add diced onion, and garlic. Sweat onions in oil until they are just soft. (2 minutes. Don't let garlic/onion burn.) Add herbs, and chili flakes and continue cooking for 1 minute. Now add vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. Add pureed tomatoes, with 1/2 tsp of salt. Cook covered for 7-8 minutes or until oil shows on top.
To make Vodka Cream Sauce, add 1/2 cup heavy cream, and crushed black pepper. Mix well, taste and adjust salt. If sauce feels tart/need more creaminess, add few more tbsp heavy cream, cook with cream for 1-2 minute and then remove from heat.
Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!

VODKA SAUCE

Vodka Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

BEST VODKA SAUCE

Best Vodka Sauce image

Friends will think they are in a five-star restaurant and that you slaved for hours. That'll be our secret.

Provided by J. Lynn

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 25m

Yield 16

Number Of Ingredients 8

Ingredients

2 tablespoons minced garlic
½ cup vodka (such as Ciroc®)
1 pint heavy whipping cream
1 (28 ounce) jar tomato sauce
1 (16 ounce) can crushed tomatoes
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6 g, Cholesterol 43 mg, Fat 11.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 7.3 g, Sodium 343.6 mg, Sugar 2 g

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

You Won't Be Single For Long Vodka Cream Pasta image

This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Steps:

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Penne with Spicy Vodka Tomato Cream Sauce image

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Provided by Star Pooley

Categories Meat and Poultry Recipes Pork

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g

CREAMY PINK VODKA SAUCE WITH PENNE

Creamy Pink Vodka Sauce With Penne image

Creamy,Rich,and Smooth vodka sauce. Quick and easy! Use a vodka that you like to drink, if you can't drink it you won't eat this.

Provided by Rita1652

Categories Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb penne pasta, cooked aldente
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, crushed and chopped
2 (28 ounce) cans crushed tomatoes
1 pinch hot pepper flakes
3/4 cup vodka (top shelf)
salt and pepper
2 tablespoons fresh parsley, chopped
3/4 cup heavy cream
parmigiano-reggiano cheese

Steps:

Put the olive oil into the pan and add the onions and garlic.
Turn on the heat to medium-low and gently cook for a few minutes.
Add the red pepper flakes cook 1 minute add crushed tomatoes.
Raise the heat to medium and bring the mixture to a boil.
Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
Add the cream and lower the heat, add drained pasta and toss in parsley.
Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
Serve immediately sprinkled with more parmesan, and red pepper flakes.

PASTA WITH VODKA CREAM SAUCE (LIGHT)

Pasta With Vodka Cream Sauce (Light) image

Make and share this Pasta With Vodka Cream Sauce (Light) recipe from Food.com.

Provided by Redsie

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/2 cup vodka
1/4 cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil

Steps:

Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.

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From pinterest.com

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BERTOLLI VODKA SAUCE RECIPES WITH CHICKEN - SAUCEPROCLUB.COM

Bertolli vodka sauce chicken recipes. Use the milk to clean out more of the sauce out of the jar and add to your mixture. Pour vodka sauce over peppers and onion. Black pepper red pepper flakes olive oil minced garlic coconut cream and 4 more. Sauteed Chicken In Vodka Sauce Bertolli. Cook stirring occasionally until chicken is cooked through. Garlic whipping …
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