Fresh Tomato Vodka Sauce Recipes

Steps:

• Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
• Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
• Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

Steps:

• Preheat the oven to 325 degrees F.
• Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
• Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
• Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
• When you are ready to serve, preheat the oven to 375 degrees F.
• Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
• Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

Steps:

• Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes. Pour vodka into the saucepan, taking care to avoid any flames that ignite from the alcohol meeting the hot surface of the pan. Quickly pour cream into pan to douse the flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
• Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
• Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
• Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.
• Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

Steps:

• In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
• Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
• Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
• Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.