Vodka Cream Sauce
Perhaps the most famous piece of the classic penne alla vodka recipe is not the pasta, or the tomatoes, but the touch of vodka in a vibrant cream sauce.
This recipe is can essentially be subbed with any clear liquor, with vodka being the most famous. If there is ever a lack of vodka on hand, sub in dry vermouth and you will likely not notice a difference.
The reason any clear alcohol will do is that the alcohol isn’t designed to add flavor itself. The perfect wingman, it is actually going to bring out flavors in the other ingredients. So yes, the alcohol will burn off in a glorious burst of fire and leave a parting gift of a heightened taste when compared to a simple, less pyrotechnic tomato sauce.
As mentioned, the alcohol does burn off, so it should be done away from any gas flame or source of heat.
What you’ll need
Makes roughly 24 ounces
Olive oil
1 28 oz can of San Marzano tomatoes, crushed
1/4 lb pancetta or bacon, coarsely chopped
1/2 small white onion, diced
4 garlic cloves, diced
1/4 cup of a clear liquor such as vodka or vermouth
1/4-1/3 cup of heavy cream
1 tablespoon Tomato Sauce Spice
Optional: 1 bushel of basil
Lets Do This
Remove the San Marzano tomatoes and blend or crush by hand
Heat a pan over medium-high heat, adding olive oil
Drop pancetta into the pan, cooking until browned. Remove and set aside
Cook onion in the pan, 5 minutes, or until cooked through
Lower heat to medium and add garlic, cooking until fragrant, roughly 1 minute
Away from any open flame, add the liquor and using a torch, light the steam. Step back and allow the liquor to burn off
Immediately add tomatoes and seasonings and bring to a boil, add basil if using
Lower to a simmer, and cook partially covered for 1.5-2 hours
Turn off heat, discard basil, and drizzle in 1/4 c of cream. Add more as needed
Want to give it a try? Get the spices!
“Looking to put this recipe to work? Check out our baked rigatoni, using this sauce”
