Easy Rustic Vodka Sauce
An easier, more Italian forward version of the sauce everyone loves
Servings: 4
Calories: 621kcal
Ingredients
- 1/4 cup olive oil
- 1/4 lb pancetta or prosciutto, cubed, optional but highly recommended
- 1 carrot diced
- 1/2 onion chopped
- 4 cloves garlic sliced
- 1/2 cup vodka
- 14 oz canned tomatoes diced or crushed recommended
- 1/2 cup heavy cream
- 14 oz pasta
- Parmigiano Reggiano cheese to taste
Instructions
- Heat the olive oil over medium-low heat in a medium sauce pan. If using pancetta, fry your pancetta until crispy, about 5 minutes, then remove.
- Add the garlic and fry until the edges are very slightly brown.
- Make the soffrito: stir in carrots and onions and cook until soft, 15 minutes.
- Add the vodka and reduce by half, 10 minutes. Increase the heat if your sauce doesn't come to a simmer within about 1 minute.
- Stir in the canned tomatoes and bring to a simmer. Simmer for 30 minutes, stirring occasionally.
- Add the cream and reduce the heat to low. Continue simmering for 15 minutes, then remove from the heat. At the same time, bring a pot of salted water to a boil. Once the water is boiling, add pasta. Cook 2-3 minutes less than the package time.
- Optional: for a more rustic feel, use a masher to crush your sauce into a paste.
- When your pasta is done, drain but don't rinse, then transfer the pasta to the saucepot. Stir with a soft silicone spatula for 2-3 minutes, or until a thick sauce coats your pasta.
- Transfer pasta to dishes, then top with pancetta (if using), grated cheese, and pepper flakes to taste.
Notes
Estimated Nutrition doesn't include pancetta (but does include 3.5oz of dried pasta per serving).
Nutrition
Calories: 621kcal | Carbohydrates: 72.3g | Protein: 12.9g | Fat: 25.3g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 43mg | Potassium: 311mg | Fiber: 4.9g | Sugar: 7.1g