Forget the jarred stuff, making vodka sauce from scratch couldn’t be much easier. In less than an hour, you’ll have a generous batch of sauce ready to go — toss it with gluten-free pasta or my personal favorite, gnocchi!
Preparation Time: 5 minutes
Cooking Time: About 45 minutes
Makes: About 1 quart
If you prefer your tomato sauces sweeter, you’ll love the effect that the confit garlic cloves have — not only do they have less “bite” than raw garlic, they also add a touch of sweetness without the addition of sugar.
- 1⁄2 ounce (about 1 tablespoon, packed) confit garlic cloves or 1 – 2 teaspoons minced raw garlic
- 28-ounce can peeled tomatoes
- 6-ounce can tomato paste
- 1⁄2 cup Tito’s vodka or your favorite gluten-free vodka
- 1⁄2 cup water
- 1 tablespoon dried basil
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 cup heavy cream
- 1 ounce (1⁄4 cup, lightly packed) finely shredded Parmesan
- Kosher salt, to taste
In a blender or food processor, combine garlic and canned tomatoes along with their juices. Cover and blend for about 1 minute, until throughly processed. Add tomato paste through red pepper flakes, cover and blend until smooth. Transfer mixture to a medium pot (4-quart), set over medium heat. Bring mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally (if desired, cover with a mesh splatter screen throughout cooking). Stir in heavy cream and Parmesan, and simmer for about 10 minutes more or until cheese is melted and desired consistency is reached. Season to taste with Kosher salt.