Vodka Sauce

There are so many vodka sauce recipes out there that are probably very similar to this, but I wanted to post the recipe I make because I made a dish using it this week that I wanted to share. This is something I usually throw together, but I measured today to share with you.

One thing that may be different in my vodka sauce, is that I add red pepper flakes because I like everything with spice. I also used a dairy-free milk instead of the traditional heavy cream.

Make enough for ~6 servings

Ingredients

• olive oil

• 1/4 c finely chopped shallots

• 3 cloves garlic, minced

• 1 28 oz can whole tomatoes

• 1/2 c vodka

• 1/2 c milk

• 1 c water

• 1 packet bouillon

• 1/2 t red pepper flakes

• 2 leaves fresh basil, chopped

• salt & pepper to taste

Directions

1. In a saute pan on medium heat, add the olive oil, shallots and garlic. Cook for about 3 minutes or until the shallots are transparent and garlic is fragrant.

2. Add the can of whole tomatoes and vodka to the pan and bring to a simmer. Let that reduce for about 8 minutes.

3. Using an immersion blender blend down the tomatoes leaving the sauce a little chunky, but still smooth. If you don’t have an immersion blender you can always used crushed tomatoes.

4. Add the milk, water, bouillon, red pepper flakes, basil, salt & pepper. Let that simmer or another 3-4 minutes.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free if you use a dairy-free milk (I used oat milk).

Plum Tomatoes: You can substitute for crushed tomatoes if you’d like.

Milk: I used oat milk, but you can use whatever kind you’s like. You can also use heavy cream, which is usually what a vodka sauce calls for.

Bouillon: You can use chicken or vegetable broth instead if you’d like. Just substitute the water and bouillon with a cup of broth.

Red Pepper Flakes: Feel free to omit. or add more depending on your preference. The recipe listed gives the sauce a very mild spice.