One of my dad’s most go-to-dishes, he first created this tangy vodka sauce as a recreation attempt of a spaghetti dish he had at a local Italian restaurant. Over the years, the recipe as changed and morphed into its current form, and each evolution has made it tastier!
Tangy Vodka Sauce and Spaghetti
Course: DinnerCuisine: Italian, American10
minutes2
hoursIngredients
2 28oz. can peeled San Marzano tomatoes
3 shots vodka
1 lb hot Italian sausage
6 jalapenos, sliced
7 garlic cloves, cruushed
1 red onion, sliced
2 tsp thyme
2 tsp basil
2 tsp oregano
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp sugar
Juice of 1/2 a lemon
5 tbs red wine vinegar
Directions
- In a large bowl, mix the tomatoes, garlic, herbs, sugar, salt, pepper, and puree with a stand mixer. Mix in the wine vinegar and lemon juice.
- In a large deep sided pan, cook the sausage until well browned, then deglaze the pan with the vodka. Reduce the heat to low, then add in the tomato sauce puree.
- Bring the sauce to a simmer and then add in the onions and jalapenos and let simmer to reduce for about 2 hours.
Substitutions and Alterations
A lot in this recipe can be changed or substituted, and still result in a very similar and delicious sauce. You can also add cream to create a silkier texture and tone down the spiciness from the chilies.
Changes I personally recommend would be to use fresh herbs. Oregano and thyme could still be mixed and pureed, but fresh basil I would put that in last with the onion and jalapenos. Just remember to remove the basil leaves after you reduce the sauce.