Troglia Vodka Sauce
★★★☆☆
Ingredients
- 5 Tbsp olive oil75 ml olive oil
- 12 Tbsp unsalted butter180 ml unsalted butter
- 1 medium-large red onion, minced1 medium-large red onion, minced
- 5 garlic cloves, minced5 garlic cloves, minced
- 1 cup vodka240 ml vodka
- 1 (28-ounce) can crushed tomatoes1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced tomatoes1 (28-ounce) can diced tomatoes
- 2 cups chicken stock480 ml chicken stock
- 4 1/2 cups heavy cream1.08 L heavy cream
- 4 Tbsp chopped fresh sage leaves (or basil or 1 1/2 tsp dried oregano)60 ml chopped fresh sage leaves (or basil or 1 1/2 tsp dried oregano)
- 1/2 tsp red pepper flakes2 ml red pepper flakes
- 2 Tbsp kosher salt30 ml kosher salt
- 1 1/2-2 cups grated Parmesan cheese360-480 ml grated Parmesan cheese
- 4 Tbsp chopped fresh parsley60 ml chopped fresh parsley
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add butter. Sauté onion and garlic until softened but not browned.\n2. Add vodka and cook until mostly evaporated. Add crushed tomatoes, diced tomatoes, chicken stock, heavy cream, sage (or basil or oregano), red pepper flakes, and salt. Bring to a simmer.\n3. Cook, stirring frequently, until the sauce is thickened.\n4. Stir in half of the Parmesan cheese. Adjust salt to taste.\n5. Toss sauce with cooked pasta and protein of your choice (optional). Garnish with parsley and the remaining Parmesan cheese.
Wine Pairing: Light White — Pinot Grigio — Pinot Grigio