Grandmas Vodka Sauce Recipes

Steps:

• Put tomatoes in saucepan on medium light.
• In separate frying pan, coat with olive oil(once around the pan) and fry garlic until it just starts to sizzle, add to tomatoes and stir.
• Do the same with the onion until the onion is tender(add more oil as needed but not too much)add to tomatoes and stir.
• Add Basil, prosciutto and vodka to tomatoes. Stir and bring to a boil. Stir frequently when boiling and taste sauce at 5 minute intervals to judge when vodka is reduced down, about 20 minutes.
• When vodka is sufficiently reduced, remove from heat and stir in cream and cheese.
• Serve with your favorite pasta and enjoy!

Steps:

• Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 3/4 cup heavy cream, 2 cups Perfect Marinara Sauce (see Cook's Note) and a pinch of red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.

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:

• Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Steps:

• Cook 2 minced shallots in a skillet with butter over medium heat until slightly softened, 3 minutes. Add 1 minced garlic clove and a pinch of red pepper flakes; cook 30 seconds. Remove from the heat. Add 1/2 cup vodka, a 28-ounce can crushed tomatoes and some salt. Simmer, stirring, 7 minutes. Stir in 2/3 cup heavy cream and simmer until thickened, 3 minutes. Stir in 1/2 cup grated parmesan and a handful of torn basil. Toss with 12 ounces cooked penne, adding some pasta-cooking water to loosen.

Steps:

• Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.