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Creamy Good Vodka Sauce ~ a lightened version of vodka sauce that tastes so rich and addicting you'll never miss the extra fat! vegan option included

Creamy Good Vodka Sauce

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: About 1 quart of sauce 1x

Ingredients

Scale
  • 2 Tablespoons extra virgin olive oil
  • 1 medium onion, peeled & chopped
  • 3 – 5 garlic cloves peeled & chopped
  • 1/2 teaspoon Aleppo pepper flakes (or 1/4 teaspoon red pepper flakes)
  • 4 medium-large fresh garden tomatoes, grilled, peels & cores removed (with juices) … or 1 28-oz. can whole peeled tomatoes
  • 1/3 cup vodka
  • 2 Tablespoons tomato paste
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt & several grinds of fresh ground pepper
  • A couple drops of liquid smoke (optional, but recommended)
  • 1/4 cup fresh basil leaves (packed)
  • 1/4 cup half & half cream (reduced fat cream)
  • 2 oz. Parmesan cheese, cut into small chunks

Instructions

  1. Heat a large saute pan over medium heat. Add the oil, then the onion and garlic. Saute for 4 – 6 minutes, until the onion is soft and translucent. Add the pepper flakes and saute 1 minute longer.
  2. Add the tomatoes and vodka and continue cooking for 5 – 7 minutes, stirring occasionally. Stir in the tomato paste, balsamic vinegar, salt & pepper. Reduce heat to medium low and cook uncovered for about 10 – 20 minutes longer, stirring frequently, until reduced to about half.
  3. Pour the tomato mixture into a blender and add the basil, half & half and cheese and blend until smooth. Toss with pasta or zoodles or spoon over roasted veggies, chicken, pork, fish or seafood … or store in a mason jar in the fridge until you’re ready to use the sauce.

Notes

For a vegan vodka sauce, leave out the cream and Parmesan and blend in 1/2 cup cashews until smooth.

If you want to pressure can this sauce, leave out the cream and the cheese and ladle the hot sauce into sterilized pint size jars, leaving about 1/2 inch head room. Wipe the rims clean with a damp, clean cloth, then wipe again with a clean towel. Set lids on, then tighten the rims. Pressure cook at 12 lb pressure for 25 minutes, naturally releasing the pressure. When you open the jar, stir in 1 Tablespoon half & half or cream and 1/2 oz. shredded parmesan cheese per pint.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Serving Size: 1/4 cup
  • Calories: 121
  • Fat: 6 g

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Find it online: https://www.sumptuousspoonfuls.com/creamy-good-vodka-sauce/