If we want the sauce to have all of the flavor without the alcohol, we need to account for the flavor components the vodka brings. Mainly sugar and acidity, but msg helps a ton with enhancing everything else. Check out the recipe if you're looking for an alcohol free way to enjoy this sauce.
Prep Time | Cook Time | Serves |
10 minutes | 45 minutes | 4-6 people |
Vodka (free) Sauce
Olive oil
1 Yellow onion
1 Celery stick
4 cloves Garlic
Chili flake or calabrian chili oil - to taste
1 tbsp tomato paste
28oz canned tomato
Pinch of msg
1/2 tsp sugar
1/2 - 3/4 cup heavy cream
1 tbsp white wine vinegar
Rigatoni (cook however much you like, this makes enough for up to 16oz of pasta)
Step 1: Dice Veggies
Dice the onion and celery. Crush the garlic and remove the papery outer layer.
Step 2: Make Sauce
Heat a large pan or Dutch oven over medium high. Add olive oil to coat the pan and then add the onions, celery, and garlic. Cook these until translucent and slightly brown. Add the tomato paste and cook until it turns brick red. Once the color has changed, add in the chili paste or flakes along with the canned tomato. Season this with salt and sugar then bring it to a simmer. Turn the heat to low so it's barely burbling and let the sauce cook with the lid on for 30 minutes. Stir this occasionally so nothing burns.
Step 3: Blend and Boil Pasta
After 30 minutes of cooking, the sauce should be slightly reduced. Let it cool slightly then add this to a blender and blend until smooth. Be sure to open the vent on top and cover it with a towel. Hot liquids can create a pressure system if the lid is too tight. Add this back to the pot and add in the cream. This is to taste, so add based on what you prefer. Bring this to a simmer and season one last time with salt, sugar, and msg to your taste. Add the white wine vinegar to balance the sweetness of the tomato. This can stay warm in the pan as you cook the pasta.
Bring a pot of salted water to boil and add the rigatoni. I cook this based on the lowest time on the package that way it still has a little al dente bite. Drain the pasta but keep a little pasta water to adjust the sauce texture. Add the pasta back into the pot you used for boiling and add enough of the sauce to coat the pasta. Mix this around to combine and adjust the thickness using the reserved pasta water. You could tear in basil if you have some around or just enjoy it with some grated parm and chili flake. This is how to do an alcohol free sauce right. The sugar we added brings the sweetness, the vinegar brings the acid, and the msg enhances it all. It’s really exciting, and really delicious.
Comments