Not a big Vodka sauce fan. Rather have a straight up marinara or bolognaise if we’re in the realm of red sauces.
No vodka ?! Lol!
I do love that type of sauce but I always thought it did not taste at all as if it had vodka in it.
Now I know.
I confess I like Alfredo sauce. So, whip me with a limp linguine.
Thanks for posting! My wife and daughter just left Italy for Austria. They were staying with my daughter’s “Italian Family” — she stayed with them for a year in high school studying abroad. They are the greatest people - hosted my wife and daughter again at their house for several days and were treated to the greatest five course meals!
I just sent them the article. Northern Italy vs Southern Italy sounds like NorCal vs SoCal.
I thought vodka was supposed to be almost tasteless. Now if there was a Gin Sauce -—————
Carbone's restaurant “pasta a pomodori e panna”
Carbone attributes flavor builders and texture boosters to additions like
onion soubise, good tomatoes, housemade pasta, and Calabrian chile paste.
Why then call it “spicy rigatoni vodka” instead of, say, “pasta a pomodori e panna”?
“Because that’s how people have come to know the dish.”
That made me SWOON!!!
My Vodka Sauce:
1/2 Cup Butter
1 diced onion
1 cup vodka
2 28oz cans GREAT VALUE crushed tomatoes
16 oz heavy cream
Salt to taste
In a skillet over medium heat, saute onion in butter until slightly soft. Pour in vodka and let simmer for 5 minutes. Stir in crushed tomatoes and cook for 20 minutes. Pour in heavy cream and simmer for another 20 minutes.
*I use Great Value crushed tomatoes from Walmart because every other brand of “crushed tomatoes” looks like tomato sauce. If I wanted tomato sauce that’s what I’d buy.
bkmk