Vodka Cream Sauce Recipes

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

Steps:

• Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
• While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
• Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

EASY VODKA SAUCE

Steps:

• In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

VODKA SAUCE

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

CREAMY PINK VODKA SAUCE WITH PENNE

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.

TOMATO VODKA SAUCE

Steps:

• In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
• Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
• Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
• Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

TOMATO-CREAM (VODKA) SAUCE FOR PASTA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
• Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
• Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.
• Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

GNOCCHI WITH VODKA CREAM SAUCE

Steps:

• To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill.
• In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls.
• On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.)
• Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.
• To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.
• Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.
• Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.

BEST VODKA SAUCE

Steps:

• Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
• Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

VODKA AND CREAM MARINARA SAUCE

Steps:

• Heat the marinara sauce and vodka in a large saucepan over medium-high heat. Simmer for 3 minutes to thicken. Remove the pan from the heat and stir in the cream. Serve atop your favorite shape of cooked pasta.

VODKA CREAM SAUCE

Steps:

• Heat large skillet over moderate heat. Add oil, butter, garlic and onion (shallots too if you use them). If shallots are used saute for 3-5 minutes. Add vodka to the pan, 3 turns in a steady stream around the pan will equal about 1 cup. Reduce vodka by half, this will take 2-3 minutes. Add stock and tomatoes. Bring sauce to a bubble an reduce heat to simmer. Season with salt, pepper and cayenne. Add capers and heat. Stir in cream and shrimp. When sauce returns to a bubble remove from head. Serve with your favorite pasta. Add basil leaves as garnish.

SPICY SAUSAGE VODKA CREAM SAUCE

Steps:

• Bring large pot of salted water to a boil, add pasta and cook al dente.
• In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
• Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
• Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken).
• Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
• Top plate of penne with cream sauce and add fresh parsley!

LINGUINE WITH VODKA CREAM SAUCE

Steps:

• Cook dry linguine in a large cooking pot according to package instructions.
• If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
• In a large frying pan, heat olive oil over medium-high heat.
• Add garlic and hot red pepper flakes and saute' for 1 minute.
• Add Vodka and cook until mixture is reduced 25%.
• Add crushed tomatoes and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
• Drain cooked linguine and add to a large mixing bowl.
• Pour sauce over, toss to coat well.
• Serve immediately.