If you’re not in the mood for a “traditional” vodka sauce, this recipe is the perfect fit for you! While trying to recreate my favorite dish from Carbone, I created this vodka-less vodka sauce recipe! Recipe can be found below. Enjoy!
Ingredients
- 1 box of pasta
- 2 medium onions, sliced
- 1 stick of butter
- 6-7 cloves of garlic, minced
- 1 28 ounce can of whole peeled tomatoes (I always use San Marzano!)
- 1 cup of heavy cream
- 1/2 teaspoon of Calabrian chili oil
- Parmesan cheese, to taste
- Pasta water
- Salt & pepper to taste
- Olive oil
Instructions
Melt 5 tablespoons of butter over low heat. Add the onions and 1/2 cup of water and let the onions cook down on low for about 45 minutes to an hour. The longer you can cook them, the better but I am incredibly impatient (LOL).
When your onions are finishing up, sauce the garlic in olive oil over medium heat. Add the can of tomatoes and simmer over low. Mash the tomatoes and add salt. Allow the tomatoes to simmer for 15 minutes. Once the onions are finished, add to tomato mixture and simmer on low.
While your water boils, add 1/2 cup of heavy cream, Calabrian chilis and 3 tablespoons of butter. Add salt and pepper to taste and let simmer on low while pasta cooks. Add the second 1/2 cup of heavy cream and stir as pasta is finishing up.
When your pasta is al dente, add directly to the pan with a splash of pasta water and allow it to finish cooking in the sauce. Add 2 tablespoons of butter and 1/2 cup of parmesan cheese. Save some pasta water on the side to add to the pan if the sauce is too thick and season with salt.
After cooking in the sauce for approximately 5 minutes, top with parmesan cheese and serve. I hope you enjoy as much as I do!
Eat Drink Orlando 