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Vodka Sauce With Shallots & Fire-Roasted Tomatoes
Vodka Sauce With Shallots Fire-Roasted Tomatoes
From the blogger: "This creamy vodka sauce combines sweet, caramelized shallots and smoky fire-roasted tomatoes, brought together with a splash of infused vodka for a perfectly balanced depth of flavor. It takes just 45 minutes, making it perfect for a quick yet impressive dinner. Rich heavy cream balances the tomatoes’ tang, while Parmesan melts into the sauce for irresistible nuttiness. Serve this decadent sauce tossed with rigatoni or penne, garnished with fresh basil and an extra sprinkle of Parmesan. For the perfect finish, a touch of lemon zest adds brightness, cutting through the creamy richness. It’s easy, flavorful, and restaurant-worthy—love at first bite!"
Serves4 People
Preparation Time15 min
Cooking Time30 min
Cooking MethodSkillet
Ingredients
- 16 ounces rigatoni or penne
- 4 tablespoons Butter
- 1 cup Shallots, cut into rings, about 2 large, 4 medium, or 8 small shallots, depending on size. Also, I actually use two cups of raw shallots. I love shallots, so use as much as you like!!
- 3 cloves Garlic minced
- 1 cup Plain vodka
- 28 ounces Crushed tomatoes
- 14 ounces Fire-roasted diced tomatoes
- 1 cup Heavy Cream
- 1 teaspoon Crushed red chili pepper, to taste
- 1 teaspoon Salt, to taste
- 1 cup Freshly grated Parmesan cheese, plus more for serving, if desired
- 1 tablespoon Lemon juice or zest
- 3 tablespoons Fresh basil
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Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1 cup of pasta water (you may need more liquid to adjust the sauce).
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Caramelize the shallots: In a large pan, melt the butter over medium-low heat. Add the shallots (cut into rings) and cook for 10-15 minutes until soft and caramelized. Add 2 cloves of garlic and sauté for another minute.
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Deglaze with vodka: Pour in the infused vodka (or plain vodka), stirring to deglaze the pan. Let it cook for about 2-3 minutes to allow the alcohol to evaporate and the flavors to meld.
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Add tomatoes and chili pepper: Stir in the 28 ounces crushed tomatoes and 14 ounces fire-roasted diced tomatoes, along with the crushed red chili pepper. Season with salt. Let this mixture simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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Add cream, garlic, and lemon juice: Lower the heat and stir in the 1 cup of heavy cream, remaining garlic clove, and 1 tablespoon lemon juice or zest. Let the sauce simmer for another 5-8 minutes. Taste and adjust the salt and chili pepper to your liking.
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Toss pasta with sauce: Add the cooked pasta to the sauce, stirring to coat evenly. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency.
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Add Parmesan: Stir in the ¼ cup of Parmesan cheese until melted and fully incorporated.
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Serve: Garnish with freshly chopped basil and extra Parmesan cheese if desired.
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