Blue Jean Chef's Note:
- Tomatoes contain some flavor components that are only soluble in alcohol, which is why you so often see the two combined. Here, vodka brings out all those great tomato flavors. Simmering the vodka in the sauce is an important step — it boils off all the alcohol so the sauce doesn't have a boozy aftertaste.
Fettuccine with Tomato Vodka Sauce
- 2 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 28-oz. can of diced tomatoes OR 3 cups chopped fresh tomatoes
- 1/2 cup vodka
- 1/2 cup heavy cream
- 1/2 tsp. salt
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley or basil
- 1 lb. dried fettuccine
- Parmesan cheese, grated (optional)
- Add the olive oil and garlic to a deep sauté pan or Dutch oven, and then heat the pan over medium heat. Cook gently until the garlic is fragrant, but do not brown.
- Add the tomatoes and bring to a simmer. Simmer for roughly 30 minutes, stirring occasionally. Add the vodka and simmer for another 20 minutes. Add the heavy cream and simmer for another 10 minutes. Season with salt and freshly ground black pepper, and stir in parsley or basil.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions. Drain the fettuccine and toss with the sauce. Serve with grated Parmesan cheese, if desired. Serves 4 to 6.