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Recipe by Chanie Nayman

Vodka Sauce

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Vodka Sauce
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
10 Minutes
Diets
- Vegetarian - Pescatarian

It’s 12 am, you’re cooking, and you’re out of marinara. There are no neighbors up to call or groceries open to run to; this is the recipe you make. It’s simple, delicious, and easy! I used tomato paste rather than tomato sauce because it’s much thicker and I can go ahead and use whole milk instead of heavy cream. Fat factor aside, I don’t usually have heavy cream hanging around my fridge, changing it up turns this recipe from “once in a blue moon” to a “sure thing”…

 

Ingredients

Sauce

  • 1/4 teaspoon oregano

  • 1/4 teaspoon parsley

  • 1/4 teaspoon basil

  • 2 tablespoons Lvov or other vodka

  • 1/4 cup whole milk

Directions

Make the Sauce

1.

In a saucepan over low heat, mix together all the ingredients except the vodka and milk.

2.

Add the vodka and allow to cook through for about a minute. Remove from flame and slowly whisk in milk. Serve over pasta or use as a pizza sauce.

Tips:

Freeze the rest of the tomato paste in a plastic cup or container and label. It will come in handy for next time, and it defrosts well under running warm water. Or just double the recipe for a larger meal.

Make the Sauce

Yields approximately 1/2 cup

Recipe tags

Chanie Nayman marinara sauce quick-and-easy tomato paste tomato sauce vodka sauce
Vodka Sauce

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