Ingredients1 h 10 m servings 175 cals
- Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary.
- Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.
Per Serving: 175 calories; 8.8 g fat; 12.3 g carbohydrates; 2.7 g protein; 27 mg cholesterol; 487 mg sodium. Full nutrition
ReviewsRead all reviews 7
We decided to have a pasta night with a variety of sauces. Our favorite restaurant has a vodka sauce that we wished to replicate. What a find this recipe proved to be. I did use six cloves of ...
My husband surprised me with this for dinner and it was great! Will try making it again for him sometime.
Pretty good sauce! My friend requested vodka sauce for her bday & I was bored with my old recipe. I doubled this recipe & only made a few minor additions. When cooking my garlic & onions I ad...
Excellent. I was trying to match a local restaurant's recipe so I added zucchini & prosciutto. If you add prosciutto, then I recommend decreasing the added salt.
This is for people who can't handle black pepper. I use dried basil in place of the pepper. Comes out great. Everybody in my house loves it.