Here, vodka adds extra depth to the cherry-vanilla compote that’s served alongside this rich ganache tart. Chocolate Ganache Tart with Cherry-Vanilla-Vodka CompoteĪlcohol can even add its magic to sweet dessert sauces, helping fruit and spice flavors reach new heights (no surprise to any bananas Foster fans, though there it’s rum). Get our Seared Scallops with Lemon and Vodka recipe. Vodka can also help lemon and cream come together in a silky sauce that works brilliantly on seafood and pasta. Get the Pizza with Vodka Sauce, Parmesan and Arugula recipe. Plop it on a pie with greens and sharp cheese for a pizza with extra bite and zest to it. There’s also way more to tomato-vodka’s potential than just as a coating for pasta. Pizza with Vodka Sauce, Parmesan and Arugula Get our Angel Hair Pasta with Spicy Vodka Sauce recipe. Not in the mood for a tomato-vodka sauce that’s heavy and filling? This version keeps things lighter and looser, with slightly wilted grape tomatoes that give spread out bursts of flavor. Related Reading: 9 Versions of Pasta alla Vodka 2. Get the Pantry-Friendly Pasta alla Vodka recipe. A little bacon sure doesn’t hurt, but this is still delicious without it. How does tomato sauce on pasta go from being basic to sublime? By adding onions, cream, and a generous shake of cheese (plus vodka, of course, to make it all the more amazing). Carry on and keep doing your thing, the way you do in these recipes.įor pasta and beyond. So I’m sorry, vodka, for ever doubting your place. You could use wine or other alcohols that would impart their own distinctive flavors, but in a rich sauce like that it’s not entirely necessary. In recipes like penne alla vodka, it helps the sauce become a creamier, tomato-ier, more cohesive whole.
At high concentrations, alcohol’s sting can overwhelm these flavors, but in small volumes, that sensation is balanced and pleasant.Īdditionally, alcohol has a magical emulsifying ability, bonding with both water and fat, encouraging the two to coexist smoothly. As you chew, that translates into more flavors that reach the back of your mouth, creating a heightened sense of complexity. It’s also volatile and evaporates easily, so as its particles drift into the air, they carry those aromas with them. This article from Fine Cooking helps explain: alcohol is a great solvent for aromatic compounds. Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.As it turns out, the reasons against adding vodka to sauce actually provide clues as to why it can be a big benefit. Add the pasta to the sauce and cook for 2 more minutes. Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes. (You can also use a blender.) Return the tomato mixture to the pot. Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Meanwhile, bring a large pot of water to a boil. Whole Tomatoes in Juice, Onions, Olive Oil, Parmesan and Romano cheese (milk, culture, salt, enzymes), Whey Protein Concentrate, Sea. Cover the pot with a tight-fitting lid and bake for 1½ hours. Add 2 teaspoons of salt and ½ teaspoon of black pepper.
With clean hands, crush each tomato into the pot. When butter is melted, add in chopped onion and garlic.
In a large skillet over medium heat, add olive oil and butter. Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half. Cook pasta according to package directions, being careful not to overcook. Add the garlic, oregano, and red pepper flakes and cook for just one minute. Add the onions and cook for about 5 minutes, until the onions are translucent. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat.
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