Ina Garten’s Simple Trick for Even Better Vodka Sauce
There’s nothing like a classic red sauce pasta. Comforting classics like marinara sauce and bolognese are always welcome at my table. One of my go-tos for a Sunday pasta meal is penne alla vodka. The velvety sauce gets its flavor from a few simple ingredients — tomatoes, cream, Parmesan cheese, and, of course, vodka.
I have always made vodka sauce on the stovetop, sautéing aromatics, then adding tomato paste, vodka, and tomatoes, and simmering and finishing with Parm and cream. I would have continued making vodka sauce the same way for years to come had I not come across this genius (and simple) technique from Ina Garten. It’s truly life-changing!
Ina’s recipe for Penne alla Vecchia Bettola (named for the restaurant that lays claim to the version of the dish her recipe is based on) was the winner in our vodka sauce recipe showdown. When Ina makes her sauce, she starts the same way I always have with aromatics on the stovetop. But — here’s the kicker — after adding tomatoes, she covers the pot and transfers it to a 375°F oven for 1 1/2 hours. Roasting it delivers an ultra-creamy, balanced sauce with a complex flavor that’s unparalleled. And while it does take longer to make than a classic vodka sauce, most of the time is hands-off, so it comes together pretty easily.
Tips for Making Ina Garten’s Vodka Sauce
Make it in a Dutch oven. Ina calls for a large oven-proof sauté pan, which has a large surface area and slightly higher sides than a regular skillet. I prefer to make the sauce in a Dutch oven, which has plenty of space to toss the pasta with the finished sauce without anything spilling over the sides.
Blend the sauce with an immersion blender. Transferring hot sauce from a pot, to a blender, and then back to a pot is a drag. An immersion blender lets you blend the sauce right there in the pot, no transferring necessary.
Further Reading
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