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Old 05-02-2012, 06:59 PM
 
Location: N of citrus, S of decent corn
30,570 posts, read 38,155,551 times
Reputation: 49016

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Those of you who can "taste" a recipe just by reading the ingredients, what do you think of this?
Vodka Sauce

1 stick butter
1 chopped onion
1 cup vodka
2-28 oz cans crushed tomatoes
1 pt heavy cream

Saute onions in butter until slightly brown and tender. Add vodka and simmer for 10 mins. Add tomatoes and simmer for 30 mins. Add cream and simmer for 30 mins.

It is my policy to test as recipe as written. Next time I will be tempted to boost it a little, but I don't want to ruin the integrity of the sauce either. I should have put some grated parmesan on it, but I forgot I had it.
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Old 05-02-2012, 07:14 PM
 
Location: Islip,NY
15,731 posts, read 17,681,348 times
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I thought 1 cup vodka might be too much because I did a similar recipe and all I tasted was vodka and I threw the sauce out. But I also think I did not let the vodka cook off either and that was my problem. I made this 20 years ago and I was not as experienced in cooking like I am now. It sounds so easy to make that I may give your recipe a try. I haven't made it since because I found a place that make penne alla Vodka so good. But now I am willing to try it all over again. Thanks for posting.
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Old 05-02-2012, 07:18 PM
 
Location: Texas
41,015 posts, read 45,270,491 times
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Hrm.
It sounds like it will be very acidic...until you add the cream. Then I feel like that much cream will wash out the flavor.

How about spicing it up?
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Old 05-02-2012, 07:24 PM
 
Location: Islip,NY
15,731 posts, read 17,681,348 times
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what about adding some pancetta or prosciutto to it?
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Old 05-02-2012, 08:03 PM
 
Location: N of citrus, S of decent corn
30,570 posts, read 38,155,551 times
Reputation: 49016
Quote:
Originally Posted by stan4 View Post
Hrm.
It sounds like it will be very acidic...until you add the cream. Then I feel like that much cream will wash out the flavor.

How about spicing it up?
Yes, it was "delicate". I knew it would be, but I'm a believer in trying a recipe as written before I change anything.
I think I will add a bit more oomph next time. It is very much like a pink alfredo.
I think a few hot pepper flakes, or a healthy bunch of hearty parmesan, spicy pepperoni would make it better.
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Old 05-02-2012, 08:05 PM
 
Location: N of citrus, S of decent corn
30,570 posts, read 38,155,551 times
Reputation: 49016
Quote:
Originally Posted by lubby View Post
I thought 1 cup vodka might be too much because I did a similar recipe and all I tasted was vodka and I threw the sauce out. But I also think I did not let the vodka cook off either and that was my problem. I made this 20 years ago and I was not as experienced in cooking like I am now. It sounds so easy to make that I may give your recipe a try. I haven't made it since because I found a place that make penne alla Vodka so good. But now I am willing to try it all over again. Thanks for posting.
Yup, when you simmer the vodka for 10 mins it is not at all boozy anymore.
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Old 05-02-2012, 08:48 PM
 
3,181 posts, read 3,167,443 times
Reputation: 4518
Quote:
Originally Posted by gentlearts View Post
Those of you who can "taste" a recipe just by reading the ingredients, what do you think of this?
Vodka Sauce

1 stick butter
1 chopped onion
1 cup vodka
2-28 oz cans crushed tomatoes
1 pt heavy cream

Saute onions in butter until slightly brown and tender. Add vodka and simmer for 10 mins. Add tomatoes and simmer for 30 mins. Add cream and simmer for 30 mins.

It is my policy to test as recipe as written. Next time I will be tempted to boost it a little, but I don't want to ruin the integrity of the sauce either. I should have put some grated parmesan on it, but I forgot I had it.
Sounds good. Vodka sauces are great.
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Old 05-02-2012, 08:56 PM
 
9,020 posts, read 7,292,373 times
Reputation: 14377
Quote:
Originally Posted by gentlearts View Post
Those of you who can "taste" a recipe just by reading the ingredients, what do you think of this?
Vodka Sauce

1 stick butter
1 chopped onion
1 cup vodka
2-28 oz cans crushed tomatoes
1 pt heavy cream

Saute onions in butter until slightly brown and tender. Add vodka and simmer for 10 mins. Add tomatoes and simmer for 30 mins. Add cream and simmer for 30 mins.

It is my policy to test as recipe as written. Next time I will be tempted to boost it a little, but I don't want to ruin the integrity of the sauce either. I should have put some grated parmesan on it, but I forgot I had it.
Vodka sauce w/ pasta is one of my all time favorite dishes.
The recipe as is will be ok, but for next time I'd add a little basil, garlic, & maybe a touch of red pepper flakes. Top it off w/ a sprinkle of parmesan.
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Old 05-03-2012, 01:52 AM
 
9 posts, read 14,744 times
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Sounds delish.
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Old 05-04-2012, 05:40 AM
 
Location: Bella Vista, Ark
65,018 posts, read 72,756,755 times
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Quote:
Originally Posted by gentlearts View Post
Those of you who can "taste" a recipe just by reading the ingredients, what do you think of this?
Vodka Sauce

1 stick butter
1 chopped onion
1 cup vodka
2-28 oz cans crushed tomatoes
1 pt heavy cream

Saute onions in butter until slightly brown and tender. Add vodka and simmer for 10 mins. Add tomatoes and simmer for 30 mins. Add cream and simmer for 30 mins.

It is my policy to test as recipe as written. Next time I will be tempted to boost it a little, but I don't want to ruin the integrity of the sauce either. I should have put some grated parmesan on it, but I forgot I had it.
It sounds about right to me, I usually do adjust recipes without even trying once if I know there might be something misisng from what I like, but this sounds really good, and well balanced. It will be a good consistancy with the 10 minute or so simmering before adding before adding the tomatoes and cream. If I were to do anything different it migh be to use 1/2 and 1/2 instead of heavy cream, but then you will not get that nice consistancy. The one thing I do like, the balance of vodka to other liquids, it is a little 3 or 4 . The 2 cups of cream plus the liquid in the tomatoes is about perfect. I do like your idea of the cheese, but I think I will try this recipe without adding even the cheese.
Nita
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