I love a good vodka cream sauce for my pasta. This one was ok, however, I don't know if it was worth the effort of making it versus buying it premade (sorry!). Sure, it's nice to try homemade once in a while, but I didn't think it was as flavorful as others I've had that are store-bought. Maybe you have ideas on how to improve and I'm open to them. Let me know!
- 1/2 cup diced white onions
- 4 cloves of garlic, peeled
- 1 Tbsp olive oil
- dash of red pepper flakes, to taste
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp dried basil
- 1 Tbsp butter
- 1/2 cup heavy or whipping cream
- 1/4 cup vodka
- 1/2 cup grated parmesan cheese
- salt, pepper, garlic powder to taste
Preheat oven to 400 degrees. Put onions and garlic on parchment-lined baking pan. Moisten with olive oil and sprinkle with red pepper flakes. Cook about 15 minutes, or until softened.
Place drained tomatoes, onions, garlic, and basil in blender. Blend until smooth.
Melt butter in medium sauce pan. Add tomato mixture and cook 5 minutes. Add cream and vodka. Cook 10-15 minutes, stirring occasionally. Add parmesan. Stir till creamy. Adjust seasoning with garlic powder, salt, and pepper. Serve over mushroom or seafood ravioli.
Makes about 2 cups
Prep Time: 10 minutes
Total Time: 45 minutes
Recipe from the kitchen of Mom!
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