Italian-American Vodka Sauce – A Little Bit of Magic

Alright, let’s talk about sauces. Seriously. I remember when my grandmother made this – it was like a hug in a bowl. It’s a flavor explosion, and it's ridiculously simple to make. It’s a little… dramatic, let’s say. Think of it as a little secret, passed down through generations. It's a nod to the film Freaky Friday, honestly, it's got a certain vibe, don't you think?

This isn’t your basic tomato sauce. We're building layers of flavor with garlic, herbs, and a touch of sweetness.

Here’s what you’ll need:

• 1 tbsp Olive Oil
• 1 small Onion, finely chopped
• 4 cloves Garlic, minced
• 1 cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio - it adds a nice acidity)
• 1 cup Vodka (Good quality, 80 proof is best)
• 1/2 cup Tomato Paste
• 1/2 cup Fresh Basil, chopped
• 1/4 cup Parmesan Cheese, grated (plus more to taste!)
• 1 tsp Sugar (optional, to balance the acidity)
• Salt and Pepper to taste

Let’s get cooking!

1. Step 1: Sauté the Aromatics (5 minutes) Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5 minutes. Don’t rush this – it’s the foundation of the flavor.

2. Step 2: Add Garlic & Wine (2 minutes) Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Don’t let it burn!
3. Step 3: Introduce the Tomato Paste (3 minutes) Add the tomato paste and cook for 2 minutes, stirring constantly. This will deepen the flavor.
4. Step 4: Add Vodka (1 minute) Pour in the vodka. Let it simmer for 30 seconds to warm through. Don’t boil!
5. Step 5: Incorporate Basil & Cheese (2 minutes) Stir in the chopped fresh basil and Parmesan cheese. Add a pinch of sugar if you want a little sweetness. Simmer for 1-2 minutes until the sauce thickens slightly.
6. Step 6: Season & Serve (30 seconds) Season with salt and pepper to taste. Serve warm over pasta, polenta, or grilled meat. A sprinkle of fresh basil is always a good idea.

   A Little Freaky History (kinda): This sauce was originally a simple, rustic sauce meant for feeding the hungry folks in a restaurant. It’s a bit of a throwback to simpler times. It's a reminder that sometimes, the best flavors are the simplest.

   My Personal Touch: I always add a little smoked paprika for a really warm, inviting flavor. It's a bit of a secret weapon, don't tell anyone!

   Enjoy!

   Kolbeigh van Keuken