Back when we (me and my friends) were in school, we used to love fighting over Penne Vodka at a cafe in our city. Still unsure if it was the fork-fights to grab that last Penne or just our love for this tangy Vodka sauce. Similar to your classic Marinara or Arrabiata, this sauce is a tomato based one. Although, it carries additional flavors of , Vodka and Cream, adding texture, flavor and color to this beautiful and palatable sauce. If you’re unfamiliar with Vodka sauce, start reading below.
The orange colored sauce is somewhat a tangy one. The base of this sauce is a mix of Garlic, Onions & Tomatoes just like the Marinara Sauce. Traditionally speaking, this is not something you’ll find in the menus when visiting Italy or when going to authentic Italian Restaurants in your city.
There’s still some confusion as to how this was originated but the strongest claim to this sauce is held by Americans, saying it was curated in New York by an Italian-American chef. Thus, you will find this sauce in cafes and diners nearer to your home.
The base of this sauce is mixed with Herbs, Vodka and Cream to give this sauce that flavor and texture which it needs. If you’re thinking what the 15 year old me was thinking, the vodka in this sauce will not make you drunk as the alcohol in the liquid has been cooked off. So it’s kid-friendly, no need to hesitate! The vodka here has dual purpose, read below to find out more about it.
Deglazing the Pan
Adding alcohol, like wine (for marinara) and vodka can help deglaze the skillet, thereby retaining any flavors on it to enhance the taste.
Pasta Water – Why is it so important ?
Pasta x @boy.eatsworld
- Sauce pan
- 200 g Tomatoes, Blanched, de-skinned and chopped/ canned pelati tomatoes.
- 5 g Oregano (approx. 1tsp)
- 15 g Celery, finely chopped (approx. 1tsp)
- 10 g Garlic, finely chopped (approx. 4tsp)
- 40 g Leeks or Onions, finely chopped (approx. 1 small stem of leek)
- 15 ml Olive oil (approx. 1 tbsp)
- Salt – to taste
- Crushed black pepper- to taste
- 5 g Sugar (approx. 1tsp)
- 30 g Butter (approx. 2tbsp)
- 45 ml Vodka (approx. 3tbsp)
- 50 ml Fresh Cream
- ¼ cup Pasta Water
- 4 quartz Boiling Water
- 1 tsp Olive Oil
- 1 tbsp Salt
- Pasta as Required
- Take a Big Vessel or Sauce Pan and fill it with Hot Water and put it on High Heat. After a few minutes, let it come to a boil and add a tablespoon of Salt and Olive Oil. Once the water is boiling, add your choice of Pasta and let it cook for around 7-10 minutes or until al-dente
- Al Dente? Is when your Pasta is cooked to-the-tooth. It’s both firm and chewy. Take out a piece using a fork and try it! When the Rigatoni (or any other pasta you're using) is cooked, do not drain the water entirely.
- Heat olive oil and butter in a pan. Add garlic and oregano and cook till it is translucent.
- Add celery and leek (or onions) and cook till they are soft. Add 15ml vodka to deglaze the pan and reserve rest for the end.
- Add the canned Pelati tomatoes after crushing them. Throw in a Garlic Clove also. Add salt, sugar and pepper and cook for about 30 minutes on medium heat covered.
- When cooked, remove the garlic clove. Add the remaining Vodka & then Fresh Cream.
- Give it a thorough mix. Add the Pasta Water and mix well. Next, add your preferred pasta, make sure it blends with the sauce. Give it a couple of minutes. And, you're done!
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.