Best Vodka Sauce Recipe Ever

Lightened Up Vodka Sauce My Sequined Life

WebApr 16, 2018 · Instructions. Add olive oil and diced onion to a medium saucepan set over medium-low heat. Stir occasionally and let onion …

Rating: 4.7/5(22)
1. Add olive oil and diced onion to a medium saucepan set over medium-low heat. Stir occasionally and let onion cook for about 5 minutes, or until onion pieces have begun to soften.
2. Slowly pour in vodka. Cook for 7-9 minutes, or until onion pieces have browned slightly.
3. Add crushed tomatoes, garlic, basil, oregano, and red pepper flakes, if using. Stir everything together and cook for 15-20 minutes. Stir occasionally.
4. In a small bowl or measuring cup, stir together heavy cream and fat-free half and half. Once tomato and onion mixture has cooked for 15-20 minutes in the above step, pour in cream mixture, stirring constantly while pouring. Cook for 5 minutes over medium-low heat while stirring frequently, then reduce heat to low to cook for 8-10 minutes, stirring occasionally.

Preview

See Also:

Show details

Vodka Sauce Damn Delicious

WebSep 3, 2020 · Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 …

Rating: 4.9/5(37)
Rating: 4.8/5(61)
1. In a large pot, cook the penne according to the instructions on the box. It is important to use enough water, and to add the pasta only when the water is boiling; stir often to avoid the pasta sticking (do not add oil to the water, it is unecessary.)
2. While the pasta is cooking, heat the olive oil over medium to med-high heat in a very large, deep sauté pan, then add the pancetta and cook for a minute or two, then add the garlic.
3. When the garlic just begins to brown, add the chopped parsley, and turn the burner up to high. After a minute or so (when the pan is very hot), add the tomato puree and have the lid ready in case it bubbles out of the pan, then stir quickly with a wooden spoon.
4. Do not cook the sauce with the lid on, lower the heat, but cook the sauce so it is briskly simmering (this is a quick sauce, not one which simmers low and long.)

Preview

See Also: Vodka RecipesShow details

Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever}

WebOct 17, 2013 · Instructions. Preheat oven to 375ºF. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic …

Rating: 4.9/5(73)
1. Preheat oven to 375ºF.
2. Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.
3. Meanwhile, drain the tomatoes through a sieve. UPDATE: I no longer drain the tomatoes. I find the sauce comes out just as well, and by eliminating this draining step, I don’t have to worry about using up that juice at a later date. If you have made this many times and wish to continue draining the tomatoes, go for it. Save the strained juice. It freezes well and can be used for future sauce-making days or bloody Mary mix, etc.
4. Put on an apron and crush the tomatoes into the pan with your hands—careful; this is messy. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid or foil and place it in the oven for 1½ hours.

Preview

See Also: Vodka RecipesShow details