The versatility of a vodka cream sauce is endless. It complements pizza, pasta, meatballs, sausages and shellfish. I’ve used this sauce on several pizza styles such as Detroit, Grandma, Sicilian and New York. I made a standard recipe below, but feel free to jazz it up with the optional ingredients I listed. Here is a delicious recipe:
Tony's Trending Recipe: Vodka Cream Sauce
Author: Pizza Today
Recipe type: sauces
Ingredients
- 2 ounces super heavy tomato sauce or paste
- 8-10 ounces fine ground tomatoes
- 1½ ounces vodka
- 2 ounces heavy cream
- ¼ ounce Olive Oil
- Salt & Pepper
- Optional:
- ¼ ounce chopped garlic
- ¼ ounce minced Calabrese pepper
- ½ ounce diced white onions
- ½ ounce peas
- ¼ ounce diced smoked pancetta
Instructions
- Blend both tomato sauces using an immersion blender.
- Set heat on medium. In a medium to large sauté pan, slightly heat your olive oil.
- Place the tomato sauce into the sauté pan and continue stirring for about 2 minutes until simmering.
- Carefully place the vodka into the pan and allow the alcohol to burn off. I prefer to add the vodka to the simmering tomato sauce. I feel you don’t get a bitter flavor from the vodka this way.
- Once the alcohol has burned off, add your heavy cream and continue stirring until your sauce becomes lightly pink to orange.
- Cook this down a bit, but don’t let the sauce break and separate.
- Salt and pepper your sauce. I prefer my vodka cream sauce to be seasoned more than other sauces, so I am a little heavy on the salt and pepper.
- If you are using the optional ingredients, I would sweat the ingredients in the oil prior to adding the tomato sauce.
- Then generously stir them in before adding the vodka. If you feel the heat of the alcohol is too intense for the ingredients you could add them after the alcohol burns off, but I prefer to add them before. It’s all personal preference.
- Let your sauce cool down before adding it to your pizza before the bake (I actually prefer to add it hot directly onto the pizza when it comes out of the oven).
- Grated Parmigiano or Romano and a little chopped parsley works well as a finishing ingredient. Enjoy!
