Not Quite Vodka Cream Sauce

There is nothing quite as delicious as pasta with vodka cream sauce. I’ve made it for friends and family and it’s always a big hit. However, that diet thing is still happening, so I decided to play around a little bit and see if I could hit the flavor without the heavy cream and Grey Goose. It’s not quite the same, but still pretty damn good. Or at least that’s what I’m picking up as I watch Crickett and Ed scarf it down! Okay, as of now, Ed’s had FOUR servings. I’m going to say it’s not too bad at all.

Not Quite Vodka Cream Sauce

From Sabreland | Main Dishes | Italian

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Skinny Girl Vodka (60 proof) and light cream reduce the calories and fat, while plenty of garlic, onion, and fresh basil keep the flavor rocking!

Total 03:15

Prep 00:45

Cook 02:30

cal Calories 148kcal

fat Total Fat 6g

sat fat Saturated Fat 3g

chol Cholesterol 16mg

sodium Sodium 429mg

Low carbs Total Carbohydrate 8g

Serving size 184g Calories from fat 56kcal Fiber 2g Protein 2g Sugar 4g

12 servings Servings 1234567891011121314151617181920

MetricUS

Ingredients

• 16 medium tomatoes on the vine (about 2 1/2 pounds)
• 1 medium white onion
• 8 cloves garlic
• 2 tbsp fresh oregano
• 1/2 oz fresh basil leaves
• 1 tbsp olive oil
• 1 tsp salt
• 1 1/4 cup 60 proof vodka
• 2 cups tomato sauce
• 1 cup light cream
• 1 tbsp butter

Directions

1. Cut the tomatoes into eights and add to blender, blend well
2. Once the tomatoes are well blended, push through a strainer to remove seeds, set the puree aside
3. Finely mince the onions and garlic
4. Finely chop the oregano and half of the basil
5. In a wide pot, add the olive oil and heat
6. Add the onion, heat for about one minute and then add the garlic
7. Saute the onion and garlic until tender
8. Add 1/2 cup of vodka and cook for two minutes
9. Add the tomato puree ant tomato sauce and stir well
10. Add the chopped oregano and basil and the salt
11. Add the remaining vodka
12. Bring to a boil and then drop to low heat
13. Simmer for at least one hour
14. Add the light cream and butter, stir well
15. Bring to high heat again and let boil for about 15 minutes, reducing and thickening the sauce
16. Drop the heat to low and bring down to a simmer
17. While simmering, chiffonade the remaining basil and add to the sauce
18. Simmer for another 30 to 45 minutes

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

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