Vodka Sauce

Hello there!

It’s sauce time yet again! I know, I’m like the crazy sauce lady. I just keep making variations of different types of sauce, but hey, I like to have food options and I like to keep things interesting in the kitchen. It challenges me to come up with different varieties of recipes.

I know I have many variations of different vodka sauce recipes on my blog, but this one is the first I’ve added to my collection that’s strictly a vodka sauce. The others I have on here are a vodka, wine, blush sauce (yes, all in one), and then I have just a straight blush sauce.

One of the things I love about this recipe is that it’s hearty and bursting with flavor from the bacon, onions, mushrooms, shallots, and prosciutto. YUM! I mean, with all of those ingredients, how can you go wrong?

Whenever I make this, I always container and freeze whatever sauce is remaining. And it’s going to be quite a bit. Trust me, you’re going to want to have extra dinners with this recipe.

The trick to making this sauce super creamy and silky is the butter and heavy cream. I know it may sound like a lot, but it really makes a huge difference with this recipe.

I hope you enjoy!

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Ingredients

• 6 – 28 oz cans of crushed tomatoes (I use Tuttorroso)

• 1 – 28oz can of diced tomatoes

• 1 quart of heavy cream

• 1 3/4 cups of vodka

• 
  3 shallots, chopped

• 
  1 medium onion, diced

• 
  1/4 lb prosciutto, cut into bite-sized cubes

• 
  5 strips of thick cut bacon, cut into bite-sized cubes

• 24 oz of baby Bella mushrooms, sliced

• 1 bulb of garlic, chopped

• basil, about 30 leaves

• 12 oz frozen peas

• 2 sticks of butter

• 3 Tbsp garlic powder

• 1/4 tsp crushed red pepper

• olive oil

• salt and pepper, to taste

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Directions

• In a 10 quart pot, coat the bottom with olive oil and heat on medium.
• Add the 24 oz of sliced mushrooms, 3 chopped shallots, and 1 diced onion to the pot.
• When the mushrooms are lightly browned, remove the mushrooms, shallots, and onions from the pot, place in a bowl, and set aside.
• Add the 5 strips of cubed bacon to the pot and lightly brown. When the bacon is lightly browned, remove the bacon from the pot and add to the bowl with the mushrooms, shallot, and onions.
• Add 1/4 lb cubed prosciutto to the pot and sauté for approximately five minutes. Then remove from the pan and add to the mushroom mixture.
• Turn the burner to low. Add 1 bulb of chopped garlic to the pot and sauté for two minutes. Be careful not to burn the garlic.
• Add the bacon, mushrooms, shallots, prosciutto, and onions back to the pot.
• Add the can of diced tomatoes to the pot.
• Add 30 leaves of basil to the pot. Stir for two minutes.
• Add 6 cans of crushed tomatoes to the pot.
• Add 3 Tbsp garlic powder and 1/4 tsp crushed red pepper to the pot.
• Add 12 oz frozen peas.
• Cook for approximately 20 minutes, then turn the heat on low.
• Add 1 3/4 cups of vodka to the pot and simmer for approximately 15 minutes, stirring occasionally.
• Add 1 quart of heavy cream to the pot. Simmer for approximately 10 minutes, stirring occasionally.
• Add 2 sticks of butter. Simmer for another 10 minutes.
• Add salt and pepper, to taste.

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Directions with step by step photos

• In a 10 quart pot, coat the bottom with olive oil and heat on medium.
• Add the 24 oz of sliced mushrooms, 3 chopped shallots, and 1 diced onion to the pot.
  
• When the mushrooms are lightly browned, remove the mushrooms, shallots, and onions from the pot, place in a bowl, and set aside.
• Add the 5 strips of cubed bacon to the pot and lightly brown. When the bacon is lightly browned, remove the bacon from the pot and add to the bowl with the mushrooms, shallot, and onions.
  
• Add 1/4 lb cubed prosciutto to the pot and sauté for approximately five minutes. Then remove from the pan and add to the mushroom mixture.
  
• Turn the burner to low. Add 1 bulb of chopped garlic to the pot and sauté for two minutes. Be careful not to burn the garlic.
  
• Add the bacon, mushrooms, shallots, prosciutto, and onions back to the pot.
• Add the can of diced tomatoes to the pot.
  
• Add 30 leaves of basil to the pot. Stir for two minutes.
• Add 6 cans of crushed tomatoes to the pot.
  
• Add 3 Tbsp garlic powder and 1/4 tsp crushed red pepper to the pot.
• Add 12 oz frozen peas.
• Cook for approximately 20 minutes, then turn the heat on low.
• Add 1 3/4 cups of vodka to the pot and simmer for approximately 15 minutes, stirring occasionally.
• Add 1 quart of heavy cream to the pot. Simmer for approximately 10 minutes, stirring occasionally.
  
• Add 2 sticks of butter. Simmer for another 10 minutes.
  
• Add salt and pepper, to taste.