Add butter to a sauce pot and melt it. Once melted, add the onion and garlic, cooking until they are translucent, which takes about 5–8 minutes. Next, add the tomato paste and cook for an additional 3 minutes.
Deglaze the pot with vodka, ensuring you scrape up any fond stuck to the bottom of the pot. Add the passata and stir to combine. Season with salt and pepper to taste. Add half of the cream and place the lid on the pot. Allow it to simmer on low for 30 minutes. Remove the lid and add the remaining cream, stirring to combine.
Serve topped with fresh parsley.
Vodka sauce is a rich and creamy tomato-based sauce that has become a beloved staple in Italian-American cuisine. Renowned for its smooth texture and unique flavor profile, this sauce artfully combines crushed tomatoes, heavy cream, and a splash of vodka. The vodka, subtle yet crucial, enhances the tomato flavors and adds a slight sharpness that balances the cream’s richness.
When paired with our Lobster & Ricotta Ravioli, the sauce’s creamy consistency and robust tomato flavor complement the delicate, sweet taste of the lobster, while its richness marries well with the smooth, creamy texture of the ricotta. This combination creates a luxurious and indulgent dish.
Topping this dish with fresh parsley adds a burst of color and introduces a fresh, herbal note that cuts through the richness of the sauce and the filling. This dish promises a memorable and sophisticated meal that is sure to impress.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.