Easy Vodka Sauce
Simple, tangy pasta sauce with a bit of creaminess that’s ready in less than 30 minutes. This Easy Vodka Sauce is easy to make and better than many restaurant versions. A secret ingredient puts it over the top!
I’ve said it before…I’m not a fan of red sauce. I don’t know why, maybe it’s too acidic for me but I would rather have a heaping pile of pasta tossed with butter, olive oil and cheese than pasta swimming in a pool of marinara. Unless it’s my marinara because it’s fabulous but even then I go light on the sauce making more of a pink sauce because I still add butter, olive oil and cheese. Old habits die hard…..or never, ever die…ever.
I do love my bolognese sauce….but again, butter, olive oil and cheese….the rest of the family thinks I’m crazy. I am starting to agree with them as I write this post. But you know what…I LOVE Vodka Sauce. Without butter, olive oil and cheese. I think it’s the fact that it’s a bit creamy so it cuts the acidity a bit and it has a flavor like no other…it’s not a simple marinara.
This Easy Vodka Sauce is the perfect balance of tangy, sweet, creamy and slightly salty. TI made it in less than 30 minutes so it’s great for easy weeknight dinners when you’re craving a slow cooked comfort food…without having to slow cook for hours on end. Toss it with your favorite pasta, top with some grated cheese and serve. It’s simply fabulous and perfect in every way. And don’t worry, this version is light on the cream…in fact, I used Half and Half to keep the calories in check. You can thank me later or you can eat a pile of these mini cheesecakes for dessert.
Easy Vodka Sauce
Slow simmered flavor in just 30 minutes, Easy Vodka Sauce is as simple as it gets.
- 2 tablespoons olive oil
- 1 large vidalia onion diced
- 3 garlic cloves minced
- 1 tablespoon dried oregano
- 3/4 cup vodka
- 1 teaspoon granulated sugar
- 3 tablespoons fish sauce
- 1 28 ounce can tomato puree I use Muir Glen
- 1 28 ounce can fire roasted crushed tomatoes I use Muir Glen
- 1/4 cup half and half
- kosher salt and pepper to taste
- Heat the olive oil in a large dutch oven or stock pot over med-high heat. Add the onions to the oil and cook until softened. Add the garlic and cook for one minute. Stir in the oregano and then add the vodka. Cook until reduced by half and then add the sugar, fish sauce, tomato puree and crushed tomatoes. Stir the mixture until well combined, then slowly stir in the half and half. Season with the salt and pepper. Turn the heat to low and cover. Simmer for 10-15 minutes.