I do sub in 3 onions, and 12 cloves of garlic, rather than stated but I like things on the overwhelmingly flavorful side. I transfer the sauce to a deep bowl and use an immersion blender instead of a food processor and it works wonderfully. Also get a loaf of “ ciabatta bread loaf “ litely butter & grill mark it ( for dipping ), Shut the front & back door , this is out of abounds , case closed. Love this recipe, easy and delicious! Ingredients ½ cup butter 1 onion, diced 1 cup vodka 2 (28 ounce) cans crushed tomatoes 1 pint heavy cream Although, I do love to dine out, but you know, my wallet doesn’t. Any suggestions. Thanks! I thought to put my tomatoes and puree in blender before and proceed with recipe. Will that work? Or is there something I can sub for the tomato paste. I used Absolut vodka. Thank you Luann! I can’t answer with certainty as I haven’t tried it and to be honest I don’t know much about canning. First Vodka sauce I ever attempted and I never plan on trying a different one. The flavor was so amazing that even the kids loved it and wanted more. Thank you Ann! I hope you love this recipe! Now you’re making me hungry. This is accomplished by adding just a little bit of the hot sauce to the cream in a separate bowl and stirring it well. So easy to make but so good !! Love your take on the recipe! I do this when I want to turn my marinara into pizza sauce. Even i have a special vodka sauce recipe as well. I know this is late, but I regularly freeze it in freeze bags and save for later. Thank you very much for sharing it! Hi Rhonda: It’s hard for me to answer as I’ve never tried canning this sauce. Put the olive oil into the pan and add the onions and garlic. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally. Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater. Can you tell me what the balsamic vinegar does to it. Right? I’m lactose intolerant so I subbed the half & half for nutpods dairy free creamer and you couldn’t tell a difference, and I was thrilled this recipe didn’t use butter. Nutrition Information Yield 4 Serving Size 1/2 cup … Love the lighter ingredients and the brighter flavors. Love vodka sauce. I made this recipe and it was definitely a hit. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes. Will even use as a red sauce without cream and parm!! Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until … thank you. This is my first time visiting your site. Our pasta needs some work, but we would make this sauce again in a heartbeat! https://www.food.com/recipe/creamy-pink-vodka-sauce-with-penne-76198 You can completely leave it out. I did modify it slightly… I added in slightly more red pepper flakes and also cooked up two slices (diced) of pancetta which I added back in at the end once the sauce had been through the food processor. Comment document.getElementById("comment").setAttribute( "id", "afe4a5dc627a80e742865e91e32cc895" );document.getElementById("g5586e8b4e").setAttribute( "id", "comment" ); Hello and Welcome! I have a recipe for how to make traditional vodka sauce, but this short-cut creamy vodka sauce is a nice alternative for when you’re a little bit short on time. This gradually heats the cream so that it doesn’t curdle on you. Add the onion and saute' until tender but not browned, about 2 minutes. sub in dried basil but it was still so delicious!!! Overall an awesome recipe sauce. Love that it tends more acidic than most vodka sauce recipes (hence the significantly oranger color than most others. for the recipe ! It needs to be “tempered”. If I made if Friday night could I leave it on the stove with a lid on it and then reheat it should I refrigerate it! One of my personal favorite ways to serve vodka sauce is simply swapping it in some of our favorite recipes where it calls for a pasta sauce. Thank you Gloria. My family thanks you! Thank you for your feedback Lisa. While the pasta cooks … I would refrigerate it and then reheat it. I made this recipe tonight and it was absolutely delicious. Thank you so much Mary! Vodka adds a touch of heat and a bit of a sharp bite that helps to balance out the sweetness of the tomatoes and the cream.