Recipe: Vodka cream sauce! »
This recipe is inspired from watching Jersey Shore. I like what I like and I’m not going to apologize. If Snooki can make vodka cream sauce, from scratch, for her roommates without burning down the house, I imagined that I could very well make a vegan version! And you know what? I was right! We all benefit from my choice in television programs.
I have a version of this same recipe completely from scratch here. However, it has come to my recent attention, and real-life situation, that not everyone has time to make a three-hour sauce. So I give you, vegan vodka cream sauce for the busy, working, and socially active person on the go!
1 jar of marinara sauce (the plainer the better—no mushroom or red bell pepper varieties for this dish) OR 2 cans of diced tomatoes
1/2 cup vodka
1 cup unsweetened soy creamer (or 1 cup cashew cream!)
2 Tbsp. oil (I used olive)
1 red onion, chopped
4 cloves of garlic, chopped or minced*
1/4 cup red wine (optional)
Now, you can actually skip sauteing the onions and garlic, but I wanted to feel like I did some cooking for this dish. Heat up oil, in a pan on medium high heat and when hot, add chopped onion. Bring down heat to medium, cook onion to your liking — until translucent or caramelized. Add garlic, and cook until fragrant, which is only a few minutes. Be careful not to let the garlic brown.
At this point I add wine, which is not completely necessary, but I think of my vodka sauce as the jungle juice of marinara! I like the added flavor wine brings, and it deglazes the pan. Cook it off for another couple of minutes, to burn the alcohol out and to absorb into the onions and garlic.
Now add your jar of marinara or diced tomatoes to the onions and garlic, and then the vodka! Let it come to a light boil, turning up the heat if you must. Let it bubble for a couple of minutes, then add your cream. Stir it in, let it heat up in the sauce, and remove from heat.
This sauce must be smooth! Pulverize this baby in a food processor, blender, or Vita-Mix.
That’s it! I don’t need to tell you how to cook pasta, right? I like penne the best, so that is my pasta of choice when I make this sauce. I often like to used gluten-free pasta, which makes for an entirely gluten-free entree!
*I used 8 cloves of garlic. Maybe more. Obviously, I am terrified of vampires coming for me in the middle of the night.