Make Ahead

Spicy Shallot Vodka Cream Sauce

June 30, 2016
0 Ratings
Photo by Rosalba R
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 6
Author Notes

Can be made with cheese or lobster ravioli or with pasta this is a creamy twist on vodka sauce with a bit a heat (if desired) . —Rosalba Partanna

What You'll Need
  • 1 28 oz. can of San Marzano Tomatoes
  • 1 12 ct. box Ravioli or pasta of choice I recommend penne rigate
  • 1 16 oz container heavy cream
  • 2 bay leaves
  • 1 bunch of fresh basil chifinad divided
  • 1 pinch red chili flakes (optional)
  • 5 - 6 shallots minched
  • 1 cup vodka
  • 1 pinch ground pepper
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 4 ounces of pecorino romano cheese (optional)
  1. add butter to a sauce pan, add minced shallots add a pinch of salt and pepper , sauté shallots until soft.
  2. add 1 cup of vodka either flambé or let alcohol evaporate.
  3. add can of tomatoes, crush with your hands as you add to the saucepan.
  4. add bay leaf, half the basil, sugar, Chile flakes to the pan.
  5. bring to simmer, and simmer on low to medium heat for 20-30 minutes, adjust any flavors to taste during this process.
  6. Remove the bay leaves and take off the heat low use an emersion blender to puree the sauce. The emersion blender is Safer than a regular blender because you want to do this while the sauce is hot.
  7. add heavy cream to the pureed sauce and Slowly blend together Bring the cream back to a low boil to combine flavors ( Can add chopped Fresh large shrimp to this step if desired).
  8. Cook ravioli to product instructions drain and add a cup or the sauce to the ravioli mix gently to coat.
  9. serve family style or in individual servings. Top ravioli with additional sauce, cheese and remaining basil to garnish.
  10. Sauce can be made ahead, can be used with any style pasta as well as tortellini.

See what other Food52ers are saying.

  • DogLogicLyn
  • Lisa
  • Don McDaniel
    Don McDaniel
  • Rosalba Partanna
    Rosalba Partanna

4 Reviews

DogLogicLyn October 11, 2021
Tried, it. Had to adjust herb and cream levels tho. Also, its spelled Chiffonade, not chifinad.
Lisa April 12, 2020
This was delicious. I was first introduced to penne a la vodka in 1989 at a tiny restaurant in Newton, MA (wish I could remember the name). This is the closest I have ever gotten to that elusive flavor.

The only thing I changed is I used 32 ounces of canned early girl tomatoes (as they are my favorite) and added a bit more red pepper flakes.

Thank you so much!
Don M. November 10, 2019
I was a little concerned; no reviews and what seemed to be a heavy hand with ingredients; a whole bunch of basil, five shallots, a cup of vodka and two cups of cream!
Also, I was looking for a mushroom cream sauce. So my changes were;

Two large shallots
About half a bunch of basil
I’ve chopped portobello cap

I sautéed the mushroom a while before adding the shallot. Otherwise I stayed true to the recipe, including the crushed red pepper.

The sauce was AMAZING! The mushroom added a rich earthiness, just what I was going for.
Rosalba P. November 10, 2019
This vodka recipe is a reliable consist hit every time I make it for a dinner party, it is meant to be rich and creamy, I guess you can lighten up on the basil, I Will amend to read
to taste as an option, I never thought to add mushrooms, but I am glad it worked out well! The sauce can also be frozen and defrosts wonderfully.