I don’t understand the food science behind why vodka sauce is delightful, but it absolutely is, in all its silky glory. This post doesn’t need much of a preamble, really. I’ve made it for an upcoming lasagna post, so it was all ready by the time the pasta had cooked. My husband is allergic to basil, so I’ve subbed it out for some tarragon. You do whatever herbs you like, of course!
1 small onion, peeled and diced
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 cups canned tomatoes, crushed
1 teaspoon granulated sugar
4 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/2 teaspoon celery seed
3 tablespoons vodka
2/3 cup non-dairy cream (I used a thick rice cream)
1 tablespoon tomato paste
1 tablespoon tapioca starch + 2 tablespoons cold water, mixed well
In a small sauce pan, heat the olive oil over medium-high heat and sautee the onions until they become translucent. Sprinkle them with salt. Add the tomatoes, sugar, garlic and herbs and stir. Bring the mixture to a boil and add the vodka and cream and let simmer for 10 minutes. Add the tomato paste and simmer for an additional 5 minutes. Turn off the heat and whisk in the tapioca starch. Set aside the sauce until you’re ready to use it.