How to make vodka sauce using any marinara sauce, including jarred marinara sauce. All proportions are by volume. Enjoy!
For ease of writing the recipe, I'm basing everything on 2 cups of marinara sauce. Please scale accordingly.
2cupsyour favorite marinara sauceSee Notes for Fabio's Recipe
½cupvodka(it does not need to be top shelf, or even middle shelf)
¼cupheavy cream
2Tablespoonsfreshly grated Parmesan Cheese
a few hot pepper flakes(optional but lovely)
salt and pepperto taste (only if necessary. Taste after you add the cheese and go from there.)
Instructions
Bring marinara and vodka to a boil. Simmer and reduce until it is at the original volume of the marinara. So, starting with 2 cups of marinara and adding 1/2 cup of vodka, you'll simmer until your total volume is back to 2 cups.
Add the cream and pepper flake and puree until smooth. (I used an immersion blender, but you can certainly use a blender-blender).
Stir in the Parmesan.
Taste and adjust seasonings as necessary.
To serve with penne or Whatever, cook the pasta for 2 fewer minutes than package directions. Drain, reserving a bit of pasta cooking water.
Dump in enough vodka sauce to coat all the pasta along with about 1/4 cup of the cooking water. You don't want the pasta swimming in sauce, so use your own judgement. This is pretty rich stuff. Each noodle should have a thin, sexy coating of sauce once you're done cooking.
Stir over high heat for two minutes. Plate and serve.
Video
Notes
To Make Fabio Viviani's Marinara Sauce:
2 Tablespoons olive oil
4 cloves garlic, crushed
1 28 oz can excellent quality whole tomatoes
salt and pepper to taste
Italian seasoning to taste (optional)
an additional Tablespoon or so of olive oil
Instructions
In a heavy-bottomed saucepan, heat the oil.
Toast the garlic in the oil until it is "cappuccino brown."
Immediately add the canned tomatoes and all the juice along with a heavy pinch of salt, some freshly ground black pepper, and some Italian seasoning (if using).
Cook over medium heat, smashing the tomatoes with the back of a spoon, until the mixture has reduced by quite a bit and the tomatoes are caramelizing (the color will be a richer, darker red). This will take about 15 minutes or so.
Add the additional olive oil and cook over high heat until the oil that separates out from the sauce is red.
Taste and adjust seasonings as necessary.
You can use this sauce as Viviani suggests over toast or marry it to your favorite pasta. Or puree the sauce and use to make vodka sauce!