Vodka Sauce with Whipped Ricotta
Flavor packed, classic vodka sauce with a creamy & delicious twist - whipped ricotta
Servings: 6
Equipment
- blender
- dutch oven, large sauce pan or large braiser
Ingredients
- 3 tbs extra virgin olive oil
- 1 large yellow onion about 3/4lb
- kosher salt
- 4 large garlic cloves minced
- 3 tbs tomato paste
- 28 oz can whole peeled tomatoes
- 1 cup ricotta + more for serving whole preferred
- 1/2 cup vodka
- fresh basil & grated parmesan for serving
Instructions
- Cook Onion: In a large skillet or sauce pot, heat 2tbs extra virgin olive oil until hot. With heat on medium, add chopped onion & a pinch of salt. Sauté onion until golden, soft & browning. The onions will be very cooked, it takes about 10-12 minutes.
- Add vodka: When onions are ready, add minced garlic. Toss for 30 seconds to a minute until garlic is fragrant. Add tomato paste and toss until everything is coated and it looks kind of jammy. Pan should be slightly dry & may be browning, this is okay. Add vodka (careful if over open flame). It should sizzle immediately in the hot pan & lift off any browning. Scrape pan as vodka simmers.
- Finish Sauce: Add whole peeled tomatoes & simmer for 15-30 minutes stirring often. I like to simmer it as long as possible, sometimes up to an hour. Taste and adjust seasonings. You want the vodka smell and taste to be entirely cooked out by now. If it is tasting very tinny or acidic, it may be your canned tomatoes. Add a pinch of sugar. This is a good time to cook pasta
- Whip Ricotta: In blender or food processor, add 1 cup of ricotta with pinch salt & black pepper. Taste & add more salt if needed. Blend on high until whipped & smooth. Add sauce contents to blender with ricotta in it & blend on high 30 seconds to one minute. Toss sauce over cooked pasta. Serve with parmesan & extra dollops of ricotta if desired. This is enough vodka sauce for up to 2lbs pasta (about 1 & 1/2 quarts) Holds up incredibly in the freezer for 3+ months.