Vodka Sauce – A small batch

May 19, 2011 at 4:25 pm Leave a comment

1 small onion, minced
2 cloves garlic, minced
14 ounces crushed tomatoes
2/3 cup heavy cream
2 tablespoons vodka
pinch of red pepper flakes
salt and pepper
oil for sautéing
1 tablespoon parmesan (optional)

Cook onion and garlic until just translucent
add tomatoes, vodka, pepper flakes, and cream
bring to a simmer and cook for 10 minutes
season to taste

Serve over your favorite pasta

Lower fat version
Sauté onions and garlic in oil spray
replace cream with 1  5 ounce can evaporated milk or 2/3 cup half and half

I found that the lower fat version is much better when refrigerated and reheated. Don’t know if it freezes well or not, since frozen dairy can be troublesome I didn’t bother to try.


Entry filed under: For One or Two, Italian, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: .

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