I am not going to lie, I did not know this sauce even existed until not too long ago, and when I found out about it, it changed the entire pasta game up for me. With such a unique but inquisitive flavor and bright color, this sauce will not only blow your tastebuds away but will also make you feel a certain type of way with its aesthetics. And for all of you that have had it at a restaurant before, or maybe have bought it in a jar, let me tell you this: you haven't really had it until you have made it yourself! And better yet, it is so easy and pleasing to make. The transformation of colors and texture you get to see and taste is amazing. Nothing compares to the lusciously creamy pink sauce that this vodka sauce recipe yields.
What is Vodka Sauce?
Surprisingly enough, vodka sauce is completely American, not Italian. Yeah, it came from Italian influence, but was curated and created here. Impressive, right? Well, maybe you have to taste it first to agree with me. And for all you pasta lovers, don't forget to check out our Delicious Spaghetti Recipe or our Creamy Fettuccine Alfredo Pasta Recipe.
Loubier's Easy Way of making Vodka Sauce Pasta
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 Tablespoon Loubier Gourmet Italian Topper
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Medium Sweet Onion
- 3 Garlic Cloves (Minced)
- ¼ Teaspoon Red Pepper Flakes
- 28 oz. Can Whole Peeled Tomatoes
- ¼ Cup Fresh Chopped Basil
- 2 Tablespoons Grated Parmesan Cheese
- ½-¾ Cup Heavy Cream
- ⅓ Cup Vodka
- 16 oz of whatever pasta you prefer (we went with Tortellini)
- Salt & Pepper to taste
In a large pan, pour in your olive oil over medium heat, add your onions, garlic, and cook until soft. Then add your red pepper flakes and Loubier Gourmet Italian Topper Seasoning.
Deglaze your pan with vodka, let the mixture sit for a couple of minutes. During this time, throw your tomatoes into a food processor or blender to purée them. Stir in your tomatoes, and let reduce (5-7 minutes).
While your mixture is reducing, start to cook your pasta in extra salty boiling water until al dente. Save about 2 cups of pasta water before draining.
Start adding in your heavy cream, little by little, while stirring. As the sauce begins to thicken, add in tablespoons of your pasta water. You probably do not need to add in all the pasta water.
Throw in half of your parmesan cheese, your al dente pasta, the rest of your parmesan cheese.
Serve, top with basil leaves, add salt & pepper to taste, and Enjoy :)