Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.

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  • Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.

  • Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.

  • Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

Nutrition Facts

97 calories; protein 0.9g 2% DV; carbohydrates 2.5g 1% DV; fat 8.3g 13% DV; cholesterol 16.1mg 5% DV; sodium 197.6mg 8% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/25/2014
Disclaimer: I've never had a vodka sauce so I've nothing to compare this to. That being said I didn't really find this any different than a pomodoro-type sauce which doesn't have the added calories from butter/milk. I enjoyed this but I can't see making it again simply because the butter/milk didn't convey any additional richness to make it worth the extra calories. I added some onion to the garlic and uses a heaping tsp of garlic as opposed to "3/4 of clove". I too added a pinch of crushed red pepper for a little heat. THANKS for the recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
09/21/2014
Very simple and easy to cook. However seems a little bland. I had to put much more salt. Also the proportion seems good for 3 servings not 8 servings as the recipe suggested. Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/25/2014
Disclaimer: I've never had a vodka sauce so I've nothing to compare this to. That being said I didn't really find this any different than a pomodoro-type sauce which doesn't have the added calories from butter/milk. I enjoyed this but I can't see making it again simply because the butter/milk didn't convey any additional richness to make it worth the extra calories. I added some onion to the garlic and uses a heaping tsp of garlic as opposed to "3/4 of clove". I too added a pinch of crushed red pepper for a little heat. THANKS for the recipe! Read More
(2)
Rating: 5 stars
09/02/2014
Used fresh tomatoes and served over zucchinni pasta. Added a pinch of chili flakes for added zip. Loved it! Read More
(1)
Rating: 2 stars
09/21/2014
Very simple and easy to cook. However seems a little bland. I had to put much more salt. Also the proportion seems good for 3 servings not 8 servings as the recipe suggested. Read More
(1)
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Rating: 5 stars
02/20/2015
Great base to start with that's why I rated it 5! But everyone likes to "tweek" based on personal preference. I made these additions/changes and using the seasonings included in the recipe: 1 can of tomato sauce instead of chunky tomatoes 1 tsp fresh garlic 1 1/2 tsp onion powder 1 stick of butter can of cream of mushroom soup 1 stalk of fresh zucchini and..not sure how much vodka lol. Served over penne pasta. Yummy!! Read More
(1)
Rating: 5 stars
10/05/2018
I put a small handful of shredded mozzarella cheese in it while the milk thickened the sauce. This was delicious with linguine! Read More
Rating: 5 stars
08/27/2018
I added jumbo shrimp (that I bought frozen and were deveined and raw) that I boiled with bay leaves onion sliced lemon salt and a half a bottle of beer. Read More
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Rating: 5 stars
02/17/2015
I haven't tried this yet it sounds good. When I do try it I'll change only one thing. I'll pour the tomato mixture into the milk. With no soda added to the tomatoes it will probably curdle the milk doesn't hurt anything but I don't like the looks of that. Read More