Salsa di Vodka | Vodka Sauce

Every time I see the classic Penne alla Vodka on a menu in Italy I wonder how it came about to have a tomato sauce laced with Vodka and cream. One story goes that a Roman chef was bribed by a Russian importer to create a dish to include his Vodka. However it came to be, this sauce is smooth and savory. Pop open a beautiful Brunello di Montalcino from Madonna Nera and that’s Amore!

Receipt Date: September 16, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 32-ounce Can of Imported Italian Tomatoes, crushed

6 Garlic Cloves, sliced thinly

1/2 cup Heavy Cream, or non-dairy alternative, I like Oatly

1/2 cup Vodka

3 tablespoons EVOO

1 cup Parmesan or Violife Plant-Based Parmesan Cheese, grated

Pinch of Red Chili Pepper Flakes

Pinch of Sea Salt

Handful of Italian Parsley, chopped

Directions

Heat the EVOO in a large saute pan over medium-high heat. Add the garlic and saute until golden brown, about 3 minutes. Add the tomatoes and vodka. Reduce heat the low and simmer the sauce until the vodka reduces by half. Stir in the cream, the Parmesan cheese, and the red chili pepper flakes. Season with sea salt and pepper, to taste. Toss with your favorite pasta cooked al dente. Sprinkle with parsley and more grated Parm. Serve immediately.