There is nothing like a comfortable bowl of pasta and this vodka sauce has been made in our house. I have done this numerous times for my family and it is Always A big hit. Vodka may seem like an unusual addition, but it plays an important role by increasing the taste of tomatoes and giving this cream sauce a silk texture. And don't worry, cook alcohol, when it makes a family friendly Anyway Adding room to the dish. .
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Simple recipe for vodka sauce
This simple vodka sauce recipe makes a lot and is incredibly budget-friendly, using simple pantry steps that are easy to put in hand. It's perfect with pasta (I love it with a reagotony or pen), this sauce is amazingly versatile. Try to walk in the soup for a lashes, grilled chicken in Lasagna, or rich, tomato boosts (make sure the other serving ideas I have shared below). It also freezes well, this makes it a great make-for-four-forward option for a busy week night. No matter how you serve it, I promise that this homemade vodka sauce is always crowded!
- Anyone who likes to skip alcohol, you can leave the vodka of this recipe. Apart from this it will still be a delicious tomato cream sauce! I swap the vodka with the same part chicken or a giggy broth. Water will also work with a splash of lemon juice (lemon will add a little acidity and zing that you can lose otherwise except vodka!)
- I like to use canned tomato paste to give this sauce Best Tomato's taste while keeping the total time of cost and cooking!
Vodka sauce recipe
- 1 Tbsp Olive oil ($ 0.19)
- 4 Garlic cloves (Grated, $ 0.32)
- ½ Tsp Chopped red pepper ($ 0.07)
- 12 Burden Can paste tomatoes ($ 1.22)
- ½ Cup Vodka (4 ounces, $ 1.98)
- 2 Cup Heavy cream (16 ounces, $ 3.37)
- 4 Tbsp Butter (2 ounces, $ 0.50)
- ½ Cup Freshly grated permansen cheese (4 ounces, $ 0.74)
- Salt (To taste, $ 0.04)
- Fresh crack black pepper (To taste, $ 0.04)
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Collect your materials.
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Heat olive oil in medium skillet over medium heat. Once heated, add garlic and chopped red pepper, add the garlic to prevent the garlic for 30 seconds.
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Add the tomato paste to the pan for 1-2 minutes.
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Digglaz pan by adding vodka until all the mixture is absorbed.
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Slowly stir in heavy cream, mixing until smooth. Lets Boiling For 3-4 minutes.*
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Stir in cold butter and permansen cheese and taste the sauce by adding taste in salt and pepper. Take a pleasure with your favorite pasta ** or even if you want.
We see how it is Calculate the recipe costs here??
** Serve 1BB of your favorite pasta?? Before tossing with the cooked pasta, mix the cup of water reserved in the sauce.
Service: 1Serving (½ cup)Calories: 365KcelCarbohydrates: 10GProtein: 6GFat: 31GSodium: 500MillilgramFiber: 2G
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At nutrition disconnection.
How to make vodka sauce step-by-step photos
Collect all your ingredients.
Sot of garlic: Add 1 tbsp olive oil to medium skillet over medium heat. When the oil is heated, add 4 cloves grated garlic and 1 tsp chopped red pepper. Sot for 30 seconds until aromatic, be careful to burn the garlic.
Make a sauce: Add 12 oz. Paste the canal tomatoes on the skillet and stir to combine. Stir well for 1-2 minutes to bloom tomato paste (this helps to increase the taste).
Until it is absorbed into the mixture, add 2 cups (4 oz) vodka and dig the pan digilage.
Now, jerk 2 cups of heavy cream. Keep whisper until the sauce is smooth and combined. Give it Boiling (Do not boil) 3-4 minutes.
: Tasty season: Now, stir in 4 tbsp cold salty butter and 3 cups of sliced permansen cheese without melting. Season with salt and pepper to taste.
Service: Serve with your favorite pasta now (this sauce is enough for 1 lb pasta) or see my serving instructions below for more ideas.
- Use freshly grated permansen. I recommend using fresh grated permanson in this recipe when possible. It melts much better than pre-screwdly cheese, which is often added to anti-kicking agents that can affect the melt and texture of your sauce.
- Add a pinch of sugar. My family loves the taste of this vodka cream sauce, like it. Sot to the tomato paste for 2-3 minutes helps to bring out its natural sweetness and the taste more deeper, but if you still have a little taste for your taste, a small pinch can help balance the sugar.
- Want more heat? Red pepper for spicy vodka sauce freely!
Instructions for serving
I almost always serve this quick vodka sauce with some kind of pasta. This is a classic pair that can be mixed with chickens, shrimp fish or any protein of your choice, and this leads to the simplest midwive meal so far. But I have tried this simple sauce in some other ways that are quite satisfying:
- Swap with Marinara sauce when making Chicken permazan
- Try it to be a pizza sauce with your favorite toppings (this is good in us Brishes Action!)
- Remise it Grilled vegetables Or meat
- Use it as a base Lasagna Or any other baked pasta dish like you Baked Mostasioli
- As a dipping sauce for bread
- Turned through homemade soup for the taste of tomatoes
Storage and rehatiting
This vodka tomato sauce recipe remains good in the fridge for 3-5 days. Before stored in airtight containers, let it cool completely. It also freezes well! Once cool, transfer it to the freezer-safe container and freeze for 6 months. Heat it again Low (Do not boil it to avoid separating it) Use it in the microwave or on the stovetop or in your selected recipe.