The Best Vodka Sauce
This creamy Vodka Sauce recipe is rich with a velvety, smooth texture and it is absolutely delicious! Serve it over your favorite pasta and top it with grated Parmesan cheese and fresh basil as a garnish.
Ingredients
- 1 cup butter
- 1 red onion chopped
- 4 garlic cloves minced
- 1 cup vodka
- 2 28 ounce cans crushed tomatoes with basil
- 2 tsp sugar
- ¼ cup fresh parsley chopped
- 1 pint heavy cream
- salt and ground pepper to taste
- Parmesan cheese and fresh basil for garnish, optional
Instructions
- On medium heat, melt butter in a dutch oven or large pot. Then add red onion and garlic and cook for 8-10 minutes, or until soft.
- Add the vodka simmer for 10 minutes to allow the alcohol to cook out.
- Stir in the crushed tomatoes with basil. Add the sugar and parsley. Mix well to combine. Once boiling, turn the heat to low and allow to simmer for about 30 minutes, partially covered. Stir frequently.
- Then stir in the heavy cream. Mix well to combine. Allow to simmer for about 45 minutes. Stir frequently. Add salt and ground pepper to taste.
- Serve over your favorite pasta and garnish with Parmesan cheese and fresh basil.
Notes
- This is a great sauce to make ahead. It will safely keep in the fridge for 4-5 days if stored properly in an airtight container.
- This recipe makes a large amount of sauce. Freeze in a freezer-safe container or bag for up to 3 months.
- If you prefer your sauce a little less creamy, do not add the entire pint of heavy cream to your sauce.