Prep 30 mins
Cook 30 mins
This recipe was given to me by the mother of one of my students. She made it quite often the summer I worked with her son in their home. The smell was out of this world when she was cooking it and she always sent me home with a serving. Now, many years later, I make it for my own family. Everyone loves it. It's nice any time of year as long as you can find good plum tomatoes. I make it a lot in the summer with my own homegrown tomatoes. It's really one of my favorite things that I make. I (like many people) don't really measure when I cook so measurements for things like cream and basil are not exact in this recipe.
- 12 plum tomatoes
- 1 medium onion
- 2 -3 garlic cloves (or I like to use jarred garlic in oil about 2 tablespoons)
- 2 (15 ounce) cans tomato sauce
- 1⁄4-1⁄2 cup vodka
- 1 cup heavy cream
- 1⁄2 cup fresh basil, chopped (approximate, to taste)
- 2 tablespoons olive oil
- salt and pepper
- grated pecorino romano cheese or parmesan cheese, to taste
- Chop onions and saute in olive oil.
- Mince garlic and add to onions in oil.
- Saute until onions are clear in color.
- Chop plum tomatoes and add to onions and garlic. Season with salt and pepper.
- Let simmer several minutes until tomatoes start to soften and let off juice.
- Add vodka and cook till boil then lower and simmer several minutes.
- Add canned tomato sauce (can use crushed, I prefer the plain tomato sauce).
- Cook till boil then lower and simmer a few minutes more.
- Add heavy cream and cook until desired thickness.
- Add chopped fresh basil. I use alot because I love it.
- Serve over pasta. I like angel hair or thin spaghetti but you can use any pasta.
- Top with desired amount of grated cheese and enjoy!
I've never had vodka sauce, little alone make it. My husband and I both really enjoyed this recipe! Rather than using fresh tomatoes, I used two cands of diced italian seasoned tomatoes. Instead of regular vodka, my husband brought home smirnoff citrus vodka, I thought the recipe was ruined at that point. We were both pleasantly surprised when we found out it wasn't and that this recipe was terrific. Thanks for the great recipe! Made for Spring PAC 2012.