Pink Vodka Sauce for Pasta
8:58 AM
Here's a nice versatile pink sauce that pairs so comfortably with pastas like cavatappi and penne (both pictured below), as well as ravioli and tortellini. It's pretty easy to make, although you do need that half hour of cooking to allow the herbs and spices to do their magic on the tomato sauce. I love making extra sauce to save for a quick supper: Cook some pasta, defrost a container of this sauce and you've got yourself an easy restaurant-style pasta dish in no time! Buon appetito!
INGREDIENTS:
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 - 1 tsp. salt
1/8 tsp black pepper
1 15-oz can tomato sauce
1 15-oz can petite diced tomatoes, drained
2/4 cup heavy cream
1 tsp vodka
INSTRUCTIONS:
In a medium saucepan, saute the onion in the oil until the onion begins to brown. Add the garlic and continue to cook for another 2 minutes, stirring often. Add the spices, cover the pot and cook for one minute. Pour in the sauce and diced tomatoes and bring to a boil. Cover the pot halfway and let simmer for half an hour, until the sauce is reduced. Add the heavy cream and bring to a boil. Add the vodka and let simmer for five minutes. Keep sauce warm until ready to use.
The sauce freezes well in an airtight container. Thaw before use.
Some recipes call for Parmesan cheese in the sauce but I found it has the ability to change the texture of the sauce and make it appear grainy. I don't find the sauce lacking that so I prepare it without the Parmesan and instead sprinkles some fresh grated Parmesan on the pasta, once plated.
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