Ina Gartens Vodka Sauce Recipe

Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever} Alexandra's …

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 …

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.

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Penne Alla Vecchia Bettola Recipe The Little Ferraro …

WEBFeb 20, 2020 · 1) Start off in an oven proof pan. Olive oil, chopped onion, chopped garlic, dried oregano and red pepper flakes go in. Saute for a …

1. Pre-heat oven to 375 degrees Fahrenheit and heat a pan over medium heat and drizzle with olive oil. Add chopped onions, dried oregano and red pepper. Cook until onions caramelize, about 5 minutes. Add garlic and cook for another 1-2 minutes.
2. When onions cook down, carefully add vodka. Turn the heat up and allow vodka to reduce, while stirring with a spatula.
3. Next, gently crush the whole San marzano tomato with your hands and add them to the pan with all its juices. Season with salt and pepper.
4. Place oven-proof lid on and place the oven for 1 hour.

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