I've always liked it, but never really dug into it. At its roots, it's a mix of alfredo and marinara sauces. Interestingly, this mix has always been a delight. There used to be a place called Italio in the Orlando area. It was like Chipotle with pasta; you could get a pasta bowl with a bunch of different mix-ins (a la Macaroni Grill's Create Your Own - a chain I used to frequent when I was younger). I'd gravitate toward a half and half mixture of alfredo and marinara because that combo just paired so well.
It's not a dish that links back hundreds of years. There's many claims to ownership, but it's first menu appearance was at Fontana di Trevi in Manhattan. Some say they've made it in their families for years, and others cite Russian inspiration (which, come on, vodka). The sauce has increased in popularity in recent years, and I can see why. How have you been living under my nose for so long?
It'd be a shame if I did not mention the fact I've gravitated toward higher quality pasta recently. I've always been the $1 pasta kind of gal. I just love noodles. But I've felt the same sluggish, carb overload that many know of (this was me today after some leftover restaurant chicken parm). The reality is that slow dried pastas made with quality flours are much easier on your digestive system than the cheap stuff.
I found a great post with a deep dive from an Italian chef (since I'll never be Italian, does what I say on pasta really matter anyway?) But a few points I've picked up from more and more sources lately are to follow. You've more than likely noticed that the lower cost pastas have a yellow color, first of all. Higher quality pastas are lighter in color, which results from a slower drying process and the use of semolina flour. The cheaper pastas are heated to a higher temperature to dry in significantly less time - 3 or 4 hours total - and said heat caramelizes the sugar, darkening the color and impacting the grain used. All of this also means it is more difficult to digest.
The truth is that food is not just supposed to taste great. The real reason we eat is to feed our bodies the nutrients we need to survive and thrive. Why eat things that are harder on our digestive systems? I also saw recently that reheated pasta can be even better for you and your gut health. According to some studies, the reheating process results in pasta that digests more slowly and ultimately has less calories. Isn't that fascinating? I'm so glad I make too much pasta every time I cook it.
It's a straightforward recipe, where I boiled some pasta first, and set aside about 1/2 cup of the pasta water (hello, starch!). In a large pan, I sautéed the shallots and garlic cloves in some oil.
I added the tomato paste and cooked it with the shallots and garlic for 2-3 minutes. It started to stick to the pan a bit, and that's okay! Next it is time to deglaze.
Deglazing is simply adding liquid to a pan to get the stuck bits ("fond") off the bottom. Kind of like when you cook a meat and add liquid to include all those bits in the sauce or gravy. It's good stuff, we want to use it! In this case, the deglazing liquid of choice is vodka (shocker)! A lot of times broth is used.
After this, I added heavy cream and the reserved pasta water to the pan, stirring well.
Finally, I mixed in some parmesan cheese and the cooked pasta to complete the dish.
A little bit of extra parmesan on top and voila!
She came out awfully pretty.
I say this often, but yet again, I was blown away by the simplicity of a recipe. You see this on the menu and think, wow that must take some serious skill. You hear or read the word “deglazing” and think, I’m not a chef! Cooking can be very intimidating, and while there are some elements that are very complex and require ample skill, I can safely say that vodka sauce is not one of those dishes. 10/10, would recommend, will make again.
Vodka Sauce Recipe
Ingredients:
2 tablespoons cooking oil (I used avocado oil)
1 large shallot minced
2 garlic cloves minced
1 can tomato paste (6 ounces)
1/4 cup vodka
1/2 cup pasta water (from cooked pasta)
1 cup heavy cream
2 tablespoons butter
1/2 cup grated Parmesan
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper (optional)
Boil pasta until al dente. Drain pasta, reserving 1/2 cup pasta water. Heat a large skillet to medium. Add cooking oil and sauté shallots and garlic for 3 to 4 minutes, until shallots soften. Add tomato paste and stir together, cooking for 2-3 minutes. Deglaze skillet by adding vodka to the pan, scraping any stuck tomato paste from the pan. Add reserved pasta water to skillet and mix together until smooth. Reduce heat to low, then stir cream into sauce. Simmer for about 5 minutes, then mix in butter and Parmesan cheese. Continue cooking for 3-4 minutes, until sauce is smooth and thick. Season with salt and pepper. Add pasta and toss to coat. Add protein, as desired.
adapted from the best vodka sauce recipe
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