Wayne's Vodka Sauce
I gained a new level of appreciation for this sauce when I tried making it from scratch with my own twists. Enjoy it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/2 teaspoon crushed red pepper flakes
- kosher salt
- 1 cup heavy cream
- ground black pepper
- 1 large spanish/sweet onion chopped
- 4 clove garlic diced
- 1 pound ground sirloin cooked, drained and set aside
- 1/4 cup olive oil i use extra light
- 1 1/2 teaspoon dried oregano
- 1 cup vodka i use a medium to high end vodka
- 2 (28 ounce) cans peeled plum tomatoes with juice i use fresh canned from mom's garden
- 1 pound penne pasta
- 2 tablespoons fresh oregano chopped
- 1/2 cup grated parmesan cheese i use digiorno
- Carbohydrate 44.3732100604701 g
- Cholesterol 139.700502172627 mg
- Fat 27.8887710155699 g
- Fiber 0.779793742559123 g
- Protein 23.9659517904058 g
- Saturated Fat 11.7044280111283 g
- Serving Size 1 1 Serving (220g)
- Sodium 142.920900774415 mg
- Sugar 43.593416317911 g
- Trans Fat 3.43584014623083 g
- Calories 612 calories
I've always loved vodka sauce, but I never knew how easy it was to make from scratch. This recipe is so simple and delicious, and it's a great way to use up leftover ground beef. I love that it's cooked in the oven, so it's nice and hands-off. And the best part is that it tastes even better the next day!
I've made a few changes to the original recipe to make it my own. I use ground sirloin instead of ground beef, and I add a bit of red pepper flakes and dried oregano for extra flavor. I also simmer the sauce for a bit longer than the recipe calls for, to really let the flavors meld. And finally, I serve it with fresh bread, which is the perfect way to soak up all that delicious sauce.
Step-by-step
- Cook the ground sirloin in a separate pan until brown. Let cool then remove fat by pressing into strainer, set aside.
- Preheat oven to 375(F) degrees.
- Heat the oil in a large ovenproof sauté pan with cover on medium heat. Add the onions and garlic (garlic can go in 1st for a couple minutes) and cook for about five minutes until translucent. Add the red pepper flakes and dried oregano and cook for three minutes more. Add the vodka and cook until mixture is reduced by half.
- Remove from heat, crush the tomatoes into the pan with your hands (or use fresh canned). Add two teaspoons salt, a pinch of black pepper and the meat. Stir well, place cover on the ovenproof pan and place it in the preheated oven for 1 1/2 hours.
- Remove pan from oven and allow to cool for at least 15 minutes. Place small amounts of sauce in the blender and puree until smooth. Do not add too much hot/warm sauce to blender or you will be sorry, fill it to half. Return all of the blended sauce to the pan on medium to low heat.
- Stir in fresh oregano, heavy cream, parmesan cheese and add salt and pepper to taste. Simmer until sauce is to your liking, I simmer for 1-2 hours.
- Prepare the pasta and add sauce on top, serve with fresh bread.
