I can think of very few things that wouldn’t be good smothered in creamy vodka sauce. But, sticking with tradition here, any pasta variety works beautifully underneath this luscious sauce. This can be made in advance and kept in the fridge for a few days or even stored in the freezer to elevate any weeknight meal without the work.
What to Notice
- With soups and sauces that get blended up at the end, don’t worry about your knife skills at the beginning. There’s no need to stress wondering “is this supposed to be sliced or diced?!). It will all come together beautifully in the end.
- Onions will tell you when they’ve reached their full potential by turning translucent and giving off an irresistible aroma. Look for those two things to know when it’s time to start adding everything else!
- As you make this, think about your personal preference with tomato-based sauces and taste as you go—that’s your best resource in the kitchen. Do you like them on the sweeter side? Add a dash more sugar until it’s to your liking. Do you prefer them more acidic? Use less sugar and a touch more vodka.
Servings: 4 Servings
Ingredients
- 1 lb penne pasta
- 2 tablespoon olive oil
- 3 tablespoon butter divided
- 1, 28 oz can whole peeled San Marzano tomatoes
- 3 tablespoons tomato paste
- 1/2 cup vodka
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Cracked black pepper to taste
- 1 teaspoon better than Boullion chicken
- ½ onion
- 3 cloves garlic
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- ½ cup heavy cream
Instructions
- Preheat the oven to 375 degrees.
- Add the olive oil and 2 tablespoons of butter to a large pot on the stove set to medium. Add your onions and garlic and cook for just a few minutes until fragrant. Add in your basil and oregano and stir for a minute, then add in your tomato paste and Better than Boullion and cook for about two minutes. Then, add in your tomatoes, squeezing them with your hands as you place them in the pot, then top the tomatoes with the sugar. Add your vodka and let cook for about 5 minutes.
- Put the lid on your pot and place in the oven to simmer away for 1 hour. Remove from oven and use an immersion blender to get the sauce to a nice, smooth consistency. Stir in your cream and finish with another tablespoon of butter.
- Finally, cook your penne according to the package's instructions, about 10-12 mixtures Drain, and mix with the sauce to serve.
