Delicious Tomato Vodka Cream Sauce
Elevate your pasta night with this irresistible Tomato Vodka Cream Sauce, a luxurious blend of bold flavors and creamy goodness. This recipe combines the richness of tomato paste and crushed tomatoes with the smooth, velvety texture of heavy cream, perfectly balanced by a splash of vodka that deepens the sauce's flavor profile. Sautéed onions, garlic, and a hint of crushed red pepper flakes create a flavorful base, while freshly grated Parmesan cheese and aromatic basil add a touch of indulgence. Ready in just 45 minutes, this versatile sauce is perfect over your favorite pasta or as a decadent topping for baked dishes. It's a restaurant-quality recipe you can easily recreate at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 6 ounces tomato paste
- 1 cup vodka
- 28 ounces canned crushed tomatoes
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 handful fresh basil, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil and butter in a large skillet or saucepan over medium heat until the butter is melted and shimmering.
Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Add the tomato paste and stir well, cooking for 2-3 minutes until the tomato paste darkens slightly.
Pour in the vodka and stir to combine, scraping up any bits stuck to the bottom of the pan. Simmer for 3-4 minutes to allow the alcohol to cook off.
Add the crushed tomatoes and stir well. Lower the heat to medium-low and let the sauce simmer for 15 minutes, stirring occasionally.
Stir in the heavy cream and cook for 3-5 minutes until the sauce is smooth and creamy.
Add the grated Parmesan cheese and stir until it melts into the sauce.
Season the sauce with salt and black pepper to taste.
Remove the sauce from the heat and stir in the fresh basil.
Serve immediately over cooked pasta, or use as desired in other dishes. Garnish with additional Parmesan and basil if you like.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 58.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1261 mg | 97% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
