This straightforward Italian-inspired sauce is wonderfully aromatic and versatile—it's not just for pasta but also makes a great accompaniment to vegetable sides and meat dishes.
The history of vodka sauce is a bit unclear. One story claims a Roman chef invented it in the 1980s at the request of a vodka company hoping to boost the spirit's popularity in Italy. Another (more believable) tale says that Luigi Franzese, an Italian living in the United States, accidentally splashed some vodka into a thick tomato sauce to thin it out, creating what he called "Penne alla Russa" (Russian-style pasta).
Pasta tossed in a creamy tomato vodka sauce
Like with any sauce, making vodka sauce is more about inspiration and a good mood than strict measurements—just grab whatever ingredients you have on hand.
Ingredients
- 1 medium onion
- 1 clove garlic
- 2 tbsp. L. olive oil
- 4 medium tomatoes
- 200 ml dry white wine
- 350 g tomato puree
- 3 tbsp. L. vodka
- 1 tsp. thyme
- 2 tsp. basil
- 35 g grated Parmesan
- 100 g heavy cream (33% fat)
- 1/4 red pepper
- Salt and pepper to taste
How to Cook
- Peel and finely chop the onion and garlic. Dice the tomatoes and red pepper into small cubes.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, then add the tomatoes, red pepper, white wine, and tomato paste.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Stir in the vodka, thyme, basil, Parmesan, and cream. Cook for another 10 minutes.
- Blend the sauce with an immersion blender until smooth. Season with salt and pepper, then let it cool.
Enjoy your meal!
