Vodka cream pasta sauce??

I have found this in stores and its really ok, but I would like a recipie for making it from scratch. Its just the red pasta sauce and I know you add vodka and cream and parmesan cheese but don’t know the amounts to add. Any suggestions??
you like that stuff? I got a jar once and thought it tasted like crap, maybe the home made stuff is better? I’ll see if I can find a recipe.

I usually don’t care much for the bottled sauces, but this one I bought was ok. Can’t remember what brand though- I just know it was really thick. I put it over cheese ravioli with Italian sausage and mozz. cheese on top, and yeah it was pretty good, but I’m sure the homemede stuff is better. It usually is!!

an easy way is to make a bechemel, get vodka going in another pan and add tomato sauce to it and spice as desired, then mix in bechemel to desired consistency and let it simmer. if you want cheese add it to the bechemel to make it a mornay then mix into tomato sauce until desired color/consistency is reached.
this was a white sauce? I guess I should have read the title. the one I had was a vodka marinara that maybe had some cream in it but it wasnt a bechemel (or if it did use one it woulda been kinda pointless). you could just try throwing a shot into your home made sauce.

I found a couple of recipes:

this was a white sauce? I guess I should have read the title. the one I had was a vodka marinara that maybe had some cream in it but it wasnt a bechemel (or if it did use one it woulda been kinda pointless). you could just try throwing a shot into your home made sauce.

I found a couple of recipes:

i wasnt referring to a white sauce i said its sometimes easier to make a bechmel first then mix it into the tomato sauce.
So… the vodka is gonna boil off really quickly, and its just ethanol and water so… I guess the taste is altered by the other stuff briefly cooking in ethanol?

yep… just enough. Now if you wanna make a drunken pasta, you add the vodka in afer making the sauce.
It’s called Vodka Sauce. Many authentic Italian restaurants use this sauce in the dish: Penne alla Vodka. The sauce is simply a Pomodoro Sauce/Marinara with a dash of cream and a shot of Vodka…..the sauce should simmer to allow the alcohol in the vodka to cook out. Just google "Vodka Sauce" or "Penne alla Vodka."
From Cooks Illustrated:

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

Serves 4
1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes
Table salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
I have tried a few vodka sauce recipes. This one from the food network is my favorite:

1/4 pound bacon, cut into 1/2-inch pieces
2 cups finely chopped yellow onions
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1 (14-ounce) can crushed tomatoes
1/2 cup fresh or frozen green peas
1 cup vodka
1 cup heavy cream
1/3 cup chopped basil
4 sheets fresh pasta, (about 1 pound) torn into rags about 3-inches by 1-inch each
Grated Parmesan, for serving (optional)

Bring a large pot of salted water to a boil.
In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 3 to 4 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil.

Cook the pasta in the boiling water until just al dente, about 2 minutes. Drain in a colander. Add to the pasta sauce, and toss to combine. Serve immediately with grated Parmesan, if desired.

I like this recipe, from Rachael Ray’s 30 Minute Meals (I and II–it’s in both books). Makes 4 servings, but you’re making it for 2 with seconds in mind.

1 Tablespoon extra-virgin olive oil (once around the pan)
1 Tablespoon butter (I use Smart Balance, butter’s fine, don’t use margarine)
2 garlic cloves, minced (the grocery store sells little jars of minced garlic in the produce section, this helps speed things up)
2 shallots, minced (these look like a cross between an onion and a garlic bulb, but are in the onion family (so look around the onion section)
1 cup vodka
1 cup chicken stock
1 can (28 oz.) crushed tomatoes
Coarse salt and freshly ground black pepper, to taste
1/2 cup heavy cream
12 oz. pasta, such as penne rigate or linguine (I prefer whole wheat)
20 leaves fresh basil, shredded or torn
Crusty bread

Put large pot of salted water on to boil. (Stew pot/Dutch oven is fine, fill up 3/4 of way, salt it a bit to accelerate boil time)

Heat a large skilled over moderate heat (read: medium to medium-high). Add oil, butter, garlic, and shallots. Gently saute garlic and shallots, 3-5 minutes to develop their sweetness. (REALLY WATCH THIS. I recommend heat to be medium, and temporarily remove pan from heat as soon as you get a golden-brown color in the onion/garlic. Otherwise it will burn!)

Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, then reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite (here’s where you fish out a piece of pasta with a slotted spoon, don’t burn yourself!) While pasta cooks, prepare your salad or other side dishes.

Stir cream into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, along with crusty bread.

For those that like a little protein, saute some shrimp in a mixture of olive oil, minced garlic, and white wine (eyeball it, but don’t drown the shrimp) Just enough to cook. You’ll want to do this on about Medium heat, and turn once while cooking. You don’t want the shrimp to stick to the pan. When they look cooked through, remove them from heat, and cover (stick them in your microwave on a plate covered with a paper towel to keep them warm.) Careful, don’t cook them on the stove too long, else they will be a bit dry and rubbery in texture.

Add the shrimp in at the end, when you toss the pasta noodles with the sauce and basil leaves.

She also offers this salad to go with it:

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke
(makes 2 servings)

1 heart romaine lettuce, shredded
1 cup fresh flat-leaf parsley leaves (half a bundle)
1 can (14 oz.), hearts of palm, drained
1/4 pound prosciutto di Parma (ask your deli)
1 can 15 oz. quartered artichoke hearts in water, drained
1/4 pound wedge Pecorino, Romano, or Asiago cheese
Basalmic vinegar and extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper to taste

Place romaine on a platter and toss with parsley. Wrap harts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange palm and artichoke hearts over the romaine greens. Shave cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle with vinegar and oil; season with salt and pepper.
Thanks for the recipes. I agree that canned vodka sauce is really gross, but I love it in restaurants… will try over the holidays!
I made this one for the girlfriend last night. We both really liked it. This is the third vodka cream pasta sauce recipe that I have made and it is my favorite one so far

Penne with Vodka Sauce
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Light Pasta Classics
1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes