Vodka Sauce

If you have leftover marinara or you are simply looking for a new pasta sauce recipe, this recipe is a great variation on the classic. In its most basic form, Vodka sauce is marinara, cream, and a splash of vodka. The vodka releases sweetness in the tomatoes. Some people omit the alcohol, but I would argue that it is necessary in this recipe (it’s called vodka sauce after all). All of the alcohol cooks off, so it is a safe dish to feed your children. It has a beautiful soft pink color, but it is packed with flavor. This recipe is a winner in my home, and it will be in yours as well.

*WARNING*

Cooking with alcohol is potentially dangerous. Alcohol can catch on fire very easily. With that being said, always keep a fire extinguisher in your kitchen, and always keep a close eye on your cooking. Always remove the pan from the flame before adding the alcohol. When returning to heat, make sure you are using a steady hand, and not spilling.

Ingredients: (serves 4-6)

  • 4 ounces (¼lb) pancetta diced (pancetta is just like bacon except bacon is smoked and pancetta is cured. I would try not to substitute it. Pancetta can generally be found in the deli section of your grocery store. If you can’t find it there try an Italian foods store.)
  • ½ teaspoon crushed red pepper flakes (if you are sensitive to spicy, only use ¼ teaspoon)
  • ½ cup vodka
  • 2 cups marinara
  • ¾ cup heavy whipping cream
  • ½ cup frozen peas (optional)
  • chopped fresh parsley & grated Parmesan cheese for garnish

Directions:

In a deep skillet, brown pancetta over medium heat for about 4 minutes. Add the red pepper flakes and cook another 2 minutes. Off the heat, add the vodka. Carefully return to the flame, and reduce the vodka by half stirring constantly (about 3 minutes). Add the marinara and cream, bring the sauce to a simmer, and simmer for 10-20 minutes uncovered. Fold in the frozen peas if you are using them (they will thaw perfectly in the sauce). I serve my vodka sauce tossed with short pasta: rigatoni, penne, farfalle, orecchiette, etc. Garnish with parsley & Parmesan and serve.