1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil
How to Make It
Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.
I thought this was very good. It's nice when you don't think you have anything for dinner, because I almost always have these ingredients on hand. It is easy to make and tasty. I substitute apple juice for the vodka.
I finally made this! And it was delicious :] But I'm not really the best cook, lol. I did add a small twist though... I used Voli's lemon flavored vodka. It's suuuper low in calories and the lemon added that extra citrus zest to the sauce :]
This was delicious! I think it may even be better that Rachel Ray's recipe! Served it with a simple grilled chicken breast cutlet and salad. The only thing I did different: I used a hand-held immersion blender and left the sauce in the pot, instead of transferring to and from the blender. Much easier if you have that tool.
DELICIOUS!! I doubled the recipe (except pasta, but made more than called for). I used Organic Fire Roasted canned tomatoes, totally yummy. I do think the fresh basil at the end makes a big difference. I am so excited to have a yummy vodka sauce recipe! Served with Michael Chiarello's Grilled Roasted Garlic-Rosemary Bread and salad. I did also have grilled chicken breast on hand as I was not sure if there would be enough and needed leftovers for lunch. Some at with chicken, some did not.
This dish is awesome. I added mushrooms and 3/4 cup vodka to the sauce mixture. I added 1/2 cup of whipping cream instead of 1/4 cup. I also added chicken, bacon pieces and shredded parmesan. My husband and I love this dish.
Love this dish - it is a regular in our household. I double the recipe and use crushed tomatoes to eliminate the blending and use dried basil instead of fresh. I serve it with a salad and garlic bread.
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