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.
1 tablespoon olive oil
1 onion, minced
2 cloves garlic, minced
5 tablespoons tomato puree
250ml good quality vodka
2 (400g) tins chopped tomatoes
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
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.
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.