Plantains & Challah

teaching you skills to become a better cook

  • Home
  • About
  • Learn
    • Ingredients
    • Kitchen
    • Knife Skills
    • Cooking
  • Classes
    • Confident Home Cook
    • 1:1 Knife Skills Class
  • Recipes
    • Poultry
    • Beef
    • Fish
    • Vegetables
    • Dressings/Dips
    • Baking
    • Drinks
  • Contact
  • Shop

Vegetarian

Ultimate Vodka Sauce

I am always disappointed with the influx of take out restaurants serving some type of pasta “Alla Vodka” and it either having prosciutto which I cannot have –

or it doesn’t have pork floating all through out it, but the sauce is less than desirable.

I think the issue is that these places are missing one thing that is crucial. It’s not just a pink sauce, but a VODKA pink sauce! In my opinion many of these places do not- add enough vodka to really taste it in the sauce. When I order “Penne Alla vodka”I want a creamy sauce that has notes of the vodka throughout, and more often than not, I am faced with a flavorless sauce diluted with cream.

I once made this for a group of friends that were coming over. I knew it was an easy meal to put together. Along with a salad – it is very comforting. At the urging of my friend, she told me to post the recipe because her husband could not stop raving about my vodka sauce! I was flattered!

I photographed this one with a spinach and cheese ravioli because I was making it for dinner one night and wanted something a little bit more substanial than just pasta for my family but also to sneak in the spinach for my daughter!

Ultimate Vodka Sauce
Author: The Kosher Tomato
Ingredients
  • 2 Tbsps butter
  • 1 small shallot, minced (you can use onion, but it makes a difference)
  • 1 garlic clove, minced
  • 1 to 1 &1/4 cups vodka. (like when cooking with wine, it’s best to use a wine you would drink, because you will only be intensifying the flavor and likewise with vodka, if you use something you would not drink – you will not like it in your sauce! I used Absolut, because it is what I had on hand, and it came out delicious)
  • 2 cups crushed tomato OR your favorite jarred sauce. This is mine: Victoria Marinara sauce
  • 1 cup heavy cream
  • 1 tsp crushed red pepper flaked (or more, this is optional)
  • Parmesan cheese, as desired
  • Italian flat leaf parsley, for garnish (and a fresh note at the end)
  • 1 pound of your favorite pasta (Penne is traditional, but this sauce is delicious on any pasta)
Instructions
  1. Cook the pasta according to the directions, but make sure to cook “al dente” since you will be cooking it again in the sauce.* Remember to salt your water generously, as this will be the time for the pasta to really get flavored throughout.
  2. In a pan with high sides, melt the butter over low heat and when it becomes foamy – add the garlic and shallot.
  3. When they are fragrant and translucent, add the vodka and allow to cook out for about 5 minutes, or until it reduces a bit.
  4. Add the crushed tomatoes or your favorite jarred sauce and stir to combine. Add the heavy cream and crushed red pepper flakes. Allow to reduce down until it becomes a bit creamy.
  5. Add in the cooked pasta and toss gently and cook until heated through and pasta is completely coated. Garnish with parsley and cheese.
3.5.3208

 


« Spinach Meatballs
Slow Cooker Asian Style Wings »

Trackbacks

  1. Taking on tradition: Giving Shavuot cheesecake a run for its money – JCC Association says:
    June 8, 2016 at 4:26 pm

    […] we’ve all come to know as dulce de leche, comes from her Argentine childhood, and the savory is vodka sauce, the most popular recipe on her […]

  • facebook
  • instagram
  • pinterest
  • youtube
  • mail

Hey! I’m Sandy

I’ve cooked professionally over 12 years and now, my goal is to teach you the skills behind recipes to empower you in the kitchen.  Read more…

Plantains & Challah is a participant in the Amazon Services LLC Associates Program–
an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2025 · Plantains & Challah · All Rights Reserved