Vodka Sauce

Vodka Sauce

Vodka Sauce

By Master Chef Gianluca Deiana Abis

History

Vodka sauce is a relatively modern addition to Italian-American cuisine, becoming popular in the 1980s. It is a rich, creamy sauce with a slight tang, enriched with the smoothness of vodka. Its origins are debated, but it's widely accepted that it was created in the United States to add a touch of sophistication to traditional tomato-based sauces. The vodka helps bring out the flavors of the tomatoes and cream, while also providing a smooth finish.

Ingredients (for 4 servings)

• 2 tablespoons extra virgin olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 (28 oz) can of crushed tomatoes (preferably San Marzano)

• 1/2 cup vodka (choose a good-quality, smooth vodka)

• 1 cup heavy cream

• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon fresh basil or parsley, finely chopped (optional for garnish)

• Parmesan cheese (optional, for serving)

Instructions

1. Heat the Olive Oil: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until softened and translucent.

2. Add Garlic: Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

3. Deglaze with Vodka: Pour in the vodka and allow it to simmer for 2-3 minutes. This step helps to cook off the alcohol while infusing the sauce with flavor. Stir occasionally.

4. Add Tomatoes: Add the crushed tomatoes to the pan. Stir well, making sure the vodka is fully incorporated. Let the mixture simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. If the sauce becomes too thick, you can add a little bit of water or vegetable broth to reach your desired consistency.

5. Finish with Cream: Reduce the heat to low and slowly stir in the heavy cream. Season with salt, black pepper, and red pepper flakes (if using). Simmer the sauce for an additional 5-10 minutes to allow the flavors to blend, and the sauce to become creamy.

6. Serve: Toss the vodka sauce with your favorite pasta, such as penne, rigatoni, or fettuccine. Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese, if desired.

Wine Pairing

Pair your Vodka Sauce with a rich Italian white wine, such as a Chardonnay from Friuli Venezia Giulia or a Verdicchio dei Castelli di Jesi. The smoothness of these wines complements the creamy, rich nature of the sauce.

Chef’s Tip

For a deeper flavor, try roasting the garlic before adding it to the sauce. Roasting will mellow its sharpness and add a wonderful sweetness. Additionally, for a more decadent touch, consider finishing the sauce with a small pat of butter.

Enjoy this delightful dish, and remember to always use the finest ingredients for an authentic experience. Buon appetito!