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Message |
GinaR
LIF Adult
Member since 9/08 1976 total posts
Name:
Gina
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Vodka sauce?
Does anyone have an awesome restaurant worthy vodka sauce recipe?
Thanks!
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Posted 7/31/12 11:24 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
caps612
In love with my little guys!!
Member since 8/10 5108 total posts
Name:
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Re: Vodka sauce?
butter/EVOO to coat pan
3 shallots or 1 medium onion chopped
2-3 cloves of garlic chopped
6-8 slices of prosciutto, i grind it in mini chopper
pinch of crushed red pepper
black pepper
basil
italian seasoning
1 cup "cheap"vodka (seriously, use cheap stuff you want the flavor)
1 can crushed tomatoes or puree
1/2 tub or more of marscapone (atleast half, depends on color/conistency you like)
1/4 cup heavy cream (only if you want to think out sauce)
saute onion/shallots in evoo or butter until soft. add prosciutto, red pepper and vodka. simmer for 5 minutes. add all other ingredients except marscapone and cream. Let simmer 20 minutes. Add marscapone/cream. let cook for atleast 10 minutes.
sauce freezes well!
ETA... sorry i don't really measure when I cook!
Message edited 8/1/2012 12:28:20 PM.
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| Posted 8/1/12 9:33 AM |
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maymama
my little loves
Member since 8/08 18453 total posts
Name:
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Re: Vodka sauce?
Posted by caps612
butter/EVOO to coat pan
3 shallots or 1 medium onion chopped
2-3 cloves of garlic chopped
6-8 slices of prosciutto, i grind it in mini chopper
pinch of crushed red pepper
black pepper
basil
italian seasoning
1 cup "cheap"vodka (seriously, use cheap stuff you want the flavor)
1 can crushed tomatoes or puree
1/2 tub or more of marscapone (atleast half, depends on color/conistency you like)
1/4 cup heavy cream (only if you want to think out sauce)
saute onion/shallots in evoo or butter until soft. add prosciutto, red pepper and vodka. simmer for 5 minutes. add all other ingredients except marscapone and cream. Let simmer 20 minutes. Add marscapone/cream. let cook for atleast 10 minutes.
sauce freezes well!
so going to use this this weekend!!!
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| Posted 8/1/12 10:37 AM |
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GinaR
LIF Adult
Member since 9/08 1976 total posts
Name:
Gina
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Re: Vodka sauce?
Posted by caps612
butter/EVOO to coat pan
3 shallots or 1 medium onion chopped
2-3 cloves of garlic chopped
6-8 slices of prosciutto, i grind it in mini chopper
pinch of crushed red pepper
black pepper
basil
italian seasoning
1 cup "cheap"vodka (seriously, use cheap stuff you want the flavor)
1 can crushed tomatoes or puree
1/2 tub or more of marscapone (atleast half, depends on color/conistency you like)
1/4 cup heavy cream (only if you want to think out sauce)
saute onion/shallots in evoo or butter until soft. add prosciutto, red pepper and vodka. simmer for 5 minutes. add all other ingredients except marscapone and cream. Let simmer 20 minutes. Add marscapone/cream. let cook for atleast 10 minutes.
sauce freezes well!
ETA... sorry i don't really measure when I cook!
thank you! Sounds great! I don't really measure either, so its fine.
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| Posted 8/1/12 12:49 PM |
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rojerono
Happiest.
Member since 8/06 13803 total posts
Name:
Jeannie
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Re: Vodka sauce?
I have one too if you want to mix and combine (I do that all the time with recipes!). In fact I'm eyeing Caps recipe and thinking I need to add some marscapone next time I try mine!
I've posted mine before so I'm just going to c&p here!
Chop up a large vidalia and a few cloves of garlic (I really like garlic so I usually do about 7 cloves). Put some olive oil in an oven safe dutch oven and saute the onions and garlic until soft. Add some oregano (maybe a teaspoon or so of the dried stuff) and a good shake of red pepper (more or less depending on your heat tolerance/enjoyment). Saute until the seasoning is incorporated throughout the onion/garlic mix. Add a cup (or so) of Vodka. Cook until the vodka is reduced down to about half of what it was. Add SAN MARZANO plum tomatoes. I do 2 large cans and run them through the ricer. Whatever doesn't get smushed enough in the ricer gets mushed with my hands. Get it good and hot - add some salt and then put the lid on (or cover with aluminum foil) and throw it in a hot oven at about 325 for 1-2 hours.
When the sauce comes out - let it sit to cool. Meanwhile, cook up some pancetta. I like a lot so I usually get a 1/3 lb block and dice it up into very small pieces and fry it until crisp. My sister likes less of it so she usually gets the pre-sliced package and fries and crumbles it).
Make your noodles and set aside.
Use an immersion blender (or a regular blender if you prefer) to blend the sauce into a smooth consistancy. If you use a stand blender return the sauce to the pan when you are done. Add a cup and a half or so of cream and stir until it's the right consistancy. Add some salt and pepper. Stir in the pancetta and the noodles and then add about a palmful of Reggiano Parmesan.Chat Icon
Message edited 8/1/2012 7:39:09 PM.
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| Posted 8/1/12 7:37 PM |
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caps612
In love with my little guys!!
Member since 8/10 5108 total posts
Name:
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Re: Vodka sauce?
Posted by rojerono
I have one too if you want to mix and combine (I do that all the time with recipes!). In fact I'm eyeing Caps recipe and thinking I need to add some marscapone next time I try mine!
I've posted mine before so I'm just going to c&p here!
Chop up a large vidalia and a few cloves of garlic (I really like garlic so I usually do about 7 cloves). Put some olive oil in an oven safe dutch oven and saute the onions and garlic until soft. Add some oregano (maybe a teaspoon or so of the dried stuff) and a good shake of red pepper (more or less depending on your heat tolerance/enjoyment). Saute until the seasoning is incorporated throughout the onion/garlic mix. Add a cup (or so) of Vodka. Cook until the vodka is reduced down to about half of what it was. Add SAN MARZANO plum tomatoes. I do 2 large cans and run them through the ricer. Whatever doesn't get smushed enough in the ricer gets mushed with my hands. Get it good and hot - add some salt and then put the lid on (or cover with aluminum foil) and throw it in a hot oven at about 325 for 1-2 hours.
When the sauce comes out - let it sit to cool. Meanwhile, cook up some pancetta. I like a lot so I usually get a 1/3 lb block and dice it up into very small pieces and fry it until crisp. My sister likes less of it so she usually gets the pre-sliced package and fries and crumbles it).
Make your noodles and set aside.
Use an immersion blender (or a regular blender if you prefer) to blend the sauce into a smooth consistancy. If you use a stand blender return the sauce to the pan when you are done. Add a cup and a half or so of cream and stir until it's the right consistancy. Add some salt and pepper. Stir in the pancetta and the noodles and then add about a palmful of Reggiano Parmesan.Chat Icon
the marscapone totally takes it to another level.... it makes it soooo velvety!!!!!
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| Posted 8/2/12 9:52 AM |
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addingonemore
My family is complete <3
Member since 11/10 2037 total posts
Name:
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Re: Vodka sauce?
1 stick of butter
1 cup of heavy cream
1 cup of pasta sauce
3/4 cup vodka
red pepper flakes to taste
sugar
romano cheese
Melt butter in pan. Add vodka and red pepper flakes and simmer 15 minutes. Add cream, sauce - this is where I add the sugar and cheese to kill some of the acidic taste. I like a sweeter taste. Simmer all together for about another 15 minutes until it thickens. Delish!
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| Posted 8/2/12 2:45 PM |
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sfp0701
Liam's Mommy!
Member since 1/07 9764 total posts
Name:
Tricia
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Re: Vodka sauce?
Look on rachael ray's website for her "You won't be single for long vodka sauce". Awesome.
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| Posted 8/4/12 1:37 PM |
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ctrain1124
Our Gang!
Member since 8/07 3190 total posts
Name:
C
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Re: Vodka sauce?
Posted by rojerono
I have one too if you want to mix and combine (I do that all the time with recipes!). In fact I'm eyeing Caps recipe and thinking I need to add some marscapone next time I try mine!
I've posted mine before so I'm just going to c&p here!
Chop up a large vidalia and a few cloves of garlic (I really like garlic so I usually do about 7 cloves). Put some olive oil in an oven safe dutch oven and saute the onions and garlic until soft. Add some oregano (maybe a teaspoon or so of the dried stuff) and a good shake of red pepper (more or less depending on your heat tolerance/enjoyment). Saute until the seasoning is incorporated throughout the onion/garlic mix. Add a cup (or so) of Vodka. Cook until the vodka is reduced down to about half of what it was. Add SAN MARZANO plum tomatoes. I do 2 large cans and run them through the ricer. Whatever doesn't get smushed enough in the ricer gets mushed with my hands. Get it good and hot - add some salt and then put the lid on (or cover with aluminum foil) and throw it in a hot oven at about 325 for 1-2 hours.
When the sauce comes out - let it sit to cool. Meanwhile, cook up some pancetta. I like a lot so I usually get a 1/3 lb block and dice it up into very small pieces and fry it until crisp. My sister likes less of it so she usually gets the pre-sliced package and fries and crumbles it).
Make your noodles and set aside.
Use an immersion blender (or a regular blender if you prefer) to blend the sauce into a smooth consistancy. If you use a stand blender return the sauce to the pan when you are done. Add a cup and a half or so of cream and stir until it's the right consistancy. Add some salt and pepper. Stir in the pancetta and the noodles and then add about a palmful of Reggiano Parmesan.Chat Icon
BEST.RECIPE.EVER.
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| Posted 8/5/12 7:15 AM |
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