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This is a base recipe for vodka sauce, you can use it per serving, which is what I like to do, or use the whole sauce for 8 ounces of pasta. Either way it’s delicious!
- 1 to 2 servings cooked pasta (any kind)
- Some pasta water
- 1 tablespoon unsalted butter
- Fresh parsley, finely chopped
Vodka Sauce:
- 2 tablespoons olive oil
- 1 shallot, minced
- 4 garlic cloves, minced (you can add less)
- 2/3 cup tomato paste
- 3 tablespoons vodka
- 1 cup heavy cream
- 1/2 cup grated fresh parmesan cheese
- 2 tablespoons unsalted butter (I omitted this since I added it later)
- Pinch of sugar to balance the acidity
- Salt and pepper to taste
Directions:
1. In a large skillet over medium heat, add the oil, shallot, and garlic. Sautée until it begins to caramelize.
2. Add the tomato paste, stir and let it cook for 3 to 5 minutes.
3. Deglaze with vodka and stir everything together letting the vodka evaporate. Season with sugar, salt, and pepper.
4. Add the heavy cream, stir until fully combined. Reduce heat to medium-low and simmer together, about 3 to 4 minutes.
5. Stir in the parmesan cheese. Let it simmer until smooth. The sauce is now finished!
6. Add a couple spoonfuls of the sauce into a hot pan along with your cooked pasta, some pasta water, parsley, and knob of butter. Mix until everything is combined. Serve immediately, enjoy!
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