Whenever I get home from school, I never have time to make something like this homemade vodka sauce because it takes slightly too long. However, it is a fairly simple recipe! This week, I will be taking advantage of my free time and will be making recipes like this one!
I found this recipe in Ina Garten's cookbook, Foolproof. This book is wonderful, because the recipes are not those "throw together in 5 minutes" recipes. They really take some work, but the end results are excellent! They are kind of like the "make for the in-laws" dinners :)
After taking the time to make something that takes a couple of hours, you obviously want it to be worth it. This recipe, I promise is 100% worth it!
Prep Time: 15 minutes
Cook Time: 2 hours
Yield: serves 5
- 1/4 cup olive oil
- 1 medium spanish onion, chopped (I used a yellow onion because I couldn't find a Spanish onion)
- 3 garlic gloves, diced
- 1/2 teaspoon crushed red pepper flakes (I substitute a dash of cayenne pepper)
- 1 1/2 teaspoons dried oregano
- 3/4 cup vodka (It originally called for 1 cup but I thought it was too much. Any standard brand is fine, but I try not to use a well vodka. You definitely will taste it and you want a good tasting vodka for your sauce.)
- 2 (28-ounce) cans peeled plum tomatoes
- Salt and pepper
- 3/4 pound penne pasta
- 4 Tablespoons fresh oregano
- 3/4 cup to 1 cup heavy cream
- 1/2 cup + grated parmesan cheese
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a large, oven-proof saute pan over medium heat. Add the onions and garlic and cook until translucent, about 5 minutes. Add the red pepper flakes (or cayenne) and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the liquid is reduced by half.
- Meanwhile, drain the tomatoes and crush them into the pan using your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid and place in the oven for 1 1/2 hours. Allow to sit for 15 minutes once removed from the oven.
- Meanwhile, prepare pasta as directed on the box. Set aside.
- Place the tomato mixture in a blender and puree in small batches until smooth. Return to pan. Reheat the sauce and add 2 Tablespoons fresh oregano and enough heavy cream to make the sauce a smooth, creamy consistency.
- Add salt and pepper to taste and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 more minutes. Stir in 1/2 cup parmesan until melted. Serve with additional parmesan on top and remaining fresh oregano. Enjoy!!
Source: Ina Garten