Tomato Sauce with Vodka and Cream
A silky, vibrant pink sauce with a gentle heat
Why This Recipe Works
The vodka in this sauce acts as an emulsifier, allowing the heavy cream to integrate seamlessly with the acidic tomatoes for a perfectly smooth, rich finish. While classically served with penne, its velvety texture clings well to almost any pasta shape.
Instructions
Combine the oil, garlic, and red pepper flakes in a medium saucepan. Cook over medium heat, stirring frequently, until the garlic is fragrant but has not yet begun to brown.
Stir in the crushed tomatoes and the diced tomatoes with their juices. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Add the vodka and continue to simmer until the sauce has thickened slightly and the sharp aroma of alcohol has mellowed.
Stir in the heavy cream and simmer until the sauce is heated through and the color has turned a uniform creamy orange.
Season with salt and pepper to taste. When tossing the sauce with cooked pasta, add a splash of the pasta cooking water as needed to reach your desired consistency.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
