Tomato-Cream (Vodka) Sauce for Pasta recipe

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Ingredients

4 teaspoons olive oil
¾ clove garlic, minced
2 tablespoons vodka
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 ½ teaspoons dried basil
¼ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup milk
¼ cup butter, melted

Nutrition Info

97.2 calories
carbohydrate: 2.5 g
cholesterol: 16.1 mg
fat: 8.3 g
fiber: 0.5 g
protein: 0.9 g
saturatedFat: 4.1 g
servingSize: -
sodium: 197.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute, add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.

  2. Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan, bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.

  3. Stir milk and butter together in a bowl until smooth, pour into tomato sauce and stir until the color is even.

  4. Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

Recipe Yield

2 cups

Recipe Note

Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.

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