Add shallots and cook for 3-5 minutes, until softened. Add garlic and cook 30 seconds longer, until fragrant. Pour in vodka, increase the heat to medium-high and reduce by half, about 2-3 minutes. Add in crushed tomatoes, bring to boil and reduce to a simmer. Simmer about 10 minutes, while the pasta cooks. vodka sauce ▢ 2 tbsp extra virgin olive oil ▢ 1 large shallot minced ▢ 2 garlic cloves minced ▢ ⅔ cup tomato paste ▢ 3 tbsp vodka ▢ 1 cup heavy cream ▢ 2 tbsp unsalted butter ▢ ½ cup freshly grated Parmesan ▢ salt and pepper to taste Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned. Elise Bauer. Elise Bauer. Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more. Step 2: Add Vodka. Carefully pour the vodka into the skillet with the onions and garlic. Remember to keep your face away from the pan as you pour, as the alcohol can create strong fumes. Allow the vodka to simmer and reduce by half, stirring occasionally. This process usually takes 5-7 minutes. Then add garlic and dry oregano and cook for another minute; Step 2: Add vodka and let it cook for about 5 minutes until almost all vodka has evaporated; Step 3: Add tomatoes, a pinch of salt and pepper, cover and cook for 10 minutes; Step 4: In a separate skillet, heat up a tablespoon of olive oil. dZBqLKX. Instructions. Bring a large pot of salted water to a boil and cook pasta al dente. Reserve 2 cups of pasta water before draining and set aside. Meanwhile, in a large skillet over medium heat, melt butter with olive oil. Add shallot and garlic and cook, stirring constantly, for about 4 minutes or until very tender. Red pepper flakes. Red pepper flakes are what gives spicy vodka sauce its heat. Bloom the red pepper flakes in oil to maximize their flavor. Vodka. The quality of the vodka isnt so important here, so if you arent a drinker and dont have a usual brand of vodka, just buy the cheapest one you can find. Make the sauce. In a large deep sauté or frying pan, heat up the oil over medium heat. Add the cubed pancetta and cook, rendering the fat out of the pancetta, until it is crisp. Skip this step if you’re making vegetarian vodka sauce. Add the onions and garlic and cook, stirring occasionally for 1-2 minutes. Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat. Add the cream and lower the heat, add drained pasta and toss in parsley. Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater. Serve immediately sprinkled with more parmesan, and red pepper flakes. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer

how to make a vodka sauce