I don't know if you've ever had a vodka cream sauce but I have. Most that I have didn't impress me, so I thought I'd come up with my own. As you know, I like to search the web and pick and choose ingredients from different recipes until I get the flavor to my liking. This is what I came up with. As you'll see in the video, I think because the tomatoes were frozen, they were a bit watery, so I should've cooked it down more, or added a bit of tomato paste. Also, using non dairy milk is less creamy, so that made a difference. Usually, it's a bit thicker. Either way, it tasted great. I hope you enjoy it.
1 Tbsp extra-virgin olive oil, once around the pan in a slow stream
2 -3 cloves garlic, minced
1/2 cup chopped, sweet onion
1 cup vodka
1 cup vegetable or chicken stock
1 can crushed tomatoes (32 oz)
Coarse salt and pepper
1/2 cup heavy cream (or non dairy milk)
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, heat for a minute and add onion. Gently sauté shallots for 3 to 5 minutes until the onions are translucent. Add garlic about one 1 minute to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper
Stir cream into sauce. When sauce returns to a bubble, add basil and simmer for about 2 to 3 minutes. Remove it from heat and it's ready to use.
I love hearing from you, so please, leave a comment below if you've tried my recipe – or if you have one of your own you just love.
Lisa Magoulas is a Board Certified Holistic Health Practitioner who also is Certified in Plant Based Cooking. She loves helping people become healthy with proper nutrition and exercise. Cheers!