Jackie's vodka pasta sauce

    Jackie's vodka pasta sauce


    8 people made this

    About this recipe: This version of vodka sauce has been passed down through a lot of generations. Everyone adds there own special twist. So, if you like try adding your own.

    Serves: 12 

    • 1 tablespoon olive oil
    • 1 onion, minced
    • 2 cloves garlic, minced
    • 5 tablespoons tomato puree
    • 250ml good quality vodka
    • 2 (400g) tins chopped tomatoes
    • 400ml passata
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon dried thyme leaves
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried, ground rosemary
    • 60ml water (optional)
    • 250ml double cream, or as needed

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato puree into the onions, working all of the lumps out. Pour in the vodka, and bring to the boil over medium-high heat. Boil for 1 minute, then add the diced tomatoes and passata. Season with oregano, pepper, salt, thyme, parsley and rosemary.
    2. Return to a simmer, then reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add the water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and colour are to your liking. Cook another 5 to 10 minutes to reheat.

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