I Put Vodka in My Sauce and Now I Think I’m a Chef

I am always on the hunt for something new to try—especially when it comes to chicken or pasta, both of which are staples on our weekly menu.  If Will could eat one thing forever, or if you asked him what he wanted for his last supper, his answer would be spaghetti with Ragu sauce. 

And that is deeply insulting to me. 

Thankfully, Ragu is no longer available in Canada and we’re not spending time south of the border these days to bring any back. 

I have been working hard on mastering my tomato sauce. But no matter how many batches I make, it never tastes the same.  I’ve experimented with wine, parmesan rinds, sugar, baking soda, even different pans — and I’m still not there yet.  But that’s okay.  The challenge is welcome, and I’ll keep tinkering until I reach tomato-sauce perfection. 

In the meantime, I believe in diversification.  I’ll be honest: I prefer white sauce to red. I know that when Will wants spaghetti, he wants red sauce.  When I want pasta — because it will never be plain old spaghetti for this old girl — I gravitate toward white sauce, aka Alfredo. 

Lately, Instagram has been full of reels showcasing traditional Italian Alfredo sauce made without cream. I’m intrigued and plan to try it this winter, but I remain skeptical.   Sans cream?  We shall see …. 

Since the great “Ragu” crisis of Canada, I’ve been actively searching for alternative sauces.  I’ve already shared my pesto, which is a lovely change of pace, but my search continues. 

I recently came across a recipe for ragù, and with my new Dutch oven, it feels like a must-try this winter.  Ragù and Bolognese sauces are both meat-based and slow-cooked, though apparently there are subtle differences between them.  I suppose that means I’ll need to experiment with both and decide for myself — a future post, perhaps. 

I did attempt to find meat this weekend to transform my tomato sauce into a proper ragù, but affordable short ribs, beef shanks, or chuck roast were nowhere to be found.  My next stop will likely be the local butcher. 

I’ve digressed once again.  Thank you for sticking with me. 

In my quest to liven things up in the pasta-sauce department, there are two sauces I’ve been itching to try.  The first is brown butter sauce.  I’ve had this ravioli dish several times at a local chain restaurant.  They serve it with an incredible brown butter sauce, topped with crispy sage — and just thinking about it warms my insides. The dish is homey and simple, yet complex.  Fried sage is a game changer too: crisp, fragrant, and savoury.  And trust me, not all brown butter sauces are created equally.  When I master that one, I am sure you will hear about it. 

The second sauce is vodka sauce. 

Vodka sauce is a creamy, tomato-based sauce that’s rich, smooth, and just a wee bit tangy. Most of the alcohol burns off, so it’s not boozy, but the vodka definately deepens the flavour in a noticeable way.  With a touch of cream, the sauce becomes silky and velvety — thicker than marinara, lighter than a full cream sauce, and the perfect middle ground between tomato and Alfredo. 

As a younger adult, I bought vodka sauce at the grocery store by the jar.  But honestly?  This homemade version blows any jarred sauce out of the water. 

And with that, I dare you try it — and tell me what you think. 

Penne alla Vodka

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Course: Main Course

Ingredients Method

Ingredients

  

• 16 oz penne
• 1 Tbsp olive oil
• 1 med onion, diced
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 28 oz can crushed tomatoes
• 1/2 c vodka
• 1 Tbsp dried basil
• 1 1/2 c heavy cream
• 1 tsp each, salt and pepper
• 1/2 c grated parmesean cheese

Method

 

1. Dice 1 onion and mince the garlic. Set aside.
2. In a large pot, cook penne according to package until al dente.
3. Reserve 1 cup of the pasta water. Drain pasta.
4. While pasta is cooking, heat oil in a large skillet over medium heat. Add the onion to the pan and saute for approx 5 min until transclucent and turns soft. Stir constantly.
5. Add the minced garlic and the crused red pepper flakes. Cook approx 1 min.
6. Add the can of crushed tomatoes, vodka and dried basil. Increase heat to medium/high and bring to a simmer. Simmer approximately 10 minutes to allow the sauce to reduce and thicken slightly.
7. Add the heavy cream, and salt and pepper. Simmer for an additional 5 min, reducing heat to medium/low.
8. Turn off the heat and add 1/4 cup of the parmesean cheese to the sauce and stir until melted.
9. Add the drained, cooked penne to the sauce. Coat well. If the sauce is too thick, add the reserved pasta water to thin it out.
10. Garnish with the remaining parmesean cheese.