Ingredients with Measurements:
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup vodka
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large saucepan
- Immersion blender or blender
Step-by-step instructions:
1. In a large saucepan, sauté the onion and garlic over medium heat until softened, about 5 minutes.
2. Add the vodka and let it simmer for 2-3 minutes until it has reduced by half.
3. Add the roasted red peppers, crushed tomatoes, and red pepper flakes. Stir to combine and let it simmer for 10-15 minutes until the sauce has thickened.
4. Use an immersion blender or transfer the sauce to a blender and puree until smooth.
5. Return the sauce to the saucepan and stir in the heavy cream. Season with salt and pepper to taste.
6. Let the sauce simmer for another 5-10 minutes until it has thickened and the flavors have melded together.
7. Stir in the chopped basil and grated Parmesan cheese.
8. Serve the vodka sauce over your favorite pasta.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 21g
Protein: 11g
Sodium: 800mg
Sugar: 12g
Substitutions for ingredients:
- You can use fresh red peppers instead of roasted red peppers.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- You can use vegetable broth instead of vodka.
Variations:
- Add cooked chicken, shrimp, or sausage to the sauce for a heartier meal.
- Add chopped sun-dried tomatoes for extra flavor.
- Use different herbs such as oregano or thyme instead of basil.
Tips and tricks:
- Be sure to drain the roasted red peppers well before adding them to the sauce.
- If the sauce is too thick, you can thin it out with a little bit of pasta water.
- Taste the sauce as you go and adjust the seasoning as needed.
Storage instructions:
Store the leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pasta and sauce in a large bowl or individual bowls. Garnish with fresh basil and grated Parmesan cheese.
Garnishes:
Fresh basil, grated Parmesan cheese, red pepper flakes
Pairings:
Garlic bread, salad, white wine
Suggested side dishes:
Roasted vegetables, garlic bread, salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it has thickened.
- If the sauce is too thick, add a little bit of pasta water or broth to thin it out.
Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Vodka sauce is a popular Italian-American dish that originated in the 1970s. It is believed to have been created by Italian-American chefs who wanted to add a new twist to traditional tomato sauce.
Flavor profiles:
The vodka sauce is creamy, slightly spicy, and has a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve the vodka sauce over your favorite pasta, such as penne or rigatoni.
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Region: Italian