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Vodka Sauce

Prep: 5 min
Cook: 30 min
Serves: 4- 6
3 cans whole italian tomatoes
1 1/2 large sweet onions chopped
2/3 cup Vodka
1 cup cashews for cashew cream soak for at least 1 hour in warm water
Crushed Red Pepper (optional)
Salt and Pepper to taste
Vegetable Broth for sauteing onions
1 ½ lbs pasta of your choice (cooked according to package)
In a large sauce pan place chopped onions with a small amount of vegetable broth on medium/high heat.  Cook stirring occasionally until onions are translucent about 3-5 minutes adding broth to keep from burning.
Next add tomatoes only from cans and discard juice.  Make sure to take a fork to the tomatoes to break them open once in pot. This will decrease the amount of time to cook sauce and give the sauce a richer more flavorful taste.
Cook the tomatoes un-covered on medium to high heat until most of the juice has evaporated.  While they are cooking I continue to smash them and break them up into smaller pieces.  
When the tomatoes have very little water/juice left on them add the vodka.  You will repeat the process above by stirring occasional while the liquid evaporates.  I add a few dashes of crushed red pepper at this point to give the sauce a little heat.  This is optional.
Lastly you will prepare and add the cashew cream.  While the vodka is evaporating add your cashews and the water that they were soaking into a high-speed blender or food processor and turn on high until cashews are completely creamy.
Once the vodka has evaporated turn heat to low and add the cashew cream.  Stir untiil completely mixed.  You have two options here.  You can either leave the sauce chunky and textured or use an immersion blender to make the sauce creamy and smooth.  I love the chunks but the kids like it smooth so for me its timet to blend.  
Just add your salt and pepper to taste (go ahead you are going to want to take several tastes) and serve over your favorite pasta!
Happy and Healthy Eating!

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