Italian Vodka Cream Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup vodka
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup heavy cream
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Steps

1. 1 Heat olive oil in a medium saucepan over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Pour in vodka and let it simmer until reduced by half, about 3 minutes.
5. 5 Add crushed tomatoes, sugar, oregano, and basil. Bring to a gentle simmer.
6. 6 Let sauce cook for 10 minutes, then stir in heavy cream.
7. 7 Season with salt and pepper to taste. Stir in Parmesan if using.
8. 8 Serve over your favorite pasta.

Nutrition

Tips

• For a dairy-free option, use coconut cream instead of heavy cream.
• If you prefer a smoother sauce, use an immersion blender before adding the cream.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

Serving Suggestions

• Serve with spaghetti or penne.
• Pair with a crisp white wine and a side of garlic bread.

FAQ