[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Roasted Tomato Vodka Sauce is one of those dishes that is quick to put together and great for a special weeknight meal. This bright and fresh sauce is full of flavor. Toss it with any style of noodle (penne is traditional), top with freshly grated parmesan cheese and get ready to enjoy your new favorite pasta dish![/et_pb_text][el_masonry_gallery image_ids=”554,561,552″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text admin_label=”Affiliate Links” _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ custom_padding=”||0px||false|false”]
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Penne alla Vodka
Traditional Penne alla Vodka is a pink-hued Italian-American dish that became popular in the 1980s. This sauce is typically made with canned tomatoes, vodka, pancetta and cream then tossed with penne pasta.
It is said that the dish developed because vodka distillers wanted to encourage the consumption of vodka with the Italian people. Vodka didn’t seem to catch on though, as wine was (and still is) the preferred alcohol to add to Italian tomato dishes. Regardless, this sauce is a winner in my book!
Roasting the Tomatoes
I am a huge fan of the original vodka sauce, but I also crave it during the summer and fall (I pretty much refuse to use canned tomatoes this time of year) so I created this recipe using fresh roasted tomatoes.
Roasting your tomatoes in the oven helps bring out their sweetness and flavor and allows you to start the rest of the sauce at the same time. This also saves you from blanching and peeling the tomatoes. Once roasted the skin slips right off of the tomatoes; making that chore simple. I save the cherry tomatoes to add fresh as they don’t need to be peeled and are already sweet!
Preheat your oven to 425 degrees. Place your whole San Marzano, Plum or Roma tomatoes (reserving the cherry tomatoes for later) and your garlic on a baking sheet and drizzle with a teaspoon of olive oil. Roast your tomatoes and garlic for 30 minutes, turning halfway through. Remove from the oven and allow to cool for a few minutes before peeling away the skin.[/et_pb_text][el_masonry_gallery image_ids=”555,549,546″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]If you are looking for new baking pans these Nordic Ware baking sheets are great! (affiliate link)
Pork Belly vs. Pancetta
For my Roasted Tomato Vodka Sauce I prefer to use pork belly, rather than pancetta. Pork belly hasn’t been cured and has no preservatives, but comes from the same cut of pork. Win, win! Check with your butcher, Costco or local Asian market to find it. Pancetta – like this – will, of course, work well as a substitute. (affiliate link)
Roasted Tomato Vodka Sauce
While the tomatoes and garlic are roasting, dice the pork belly and add it to a large pan. Sprinkle with 1 teaspoon of salt and allow to cook over medium heat until the fat begins to render, about 5 minutes.
Next, dice your onions, add them to your pork belly and allow to cook for an additional 5 – 10 minutes – until your onions are soft.
Then add the vodka and allow to cook down until reduced by half. Don’t worry about any alcohol content in the final sauce as it all gets cooked away. This is even a great kid approved recipe if they are pasta lovers!
Now add the chicken broth, roasted tomatoes + garlic and cherry tomatoes to the pan; breaking up the tomatoes and blending your sauce together. Add the fresh basil and thyme and continue to cook for an additional 5 – 10 minutes until your cherry tomatoes have burst and softened.[/et_pb_text][el_masonry_gallery image_ids=”532,533,529″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Next add the heavy cream and stir; allowing your sauce to cook a few minutes longer, without boiling.[/et_pb_text][el_masonry_gallery image_ids=”530,541″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Finally, add your preferred pasta, grated parmesan and toss to combine. I used a combination of traditional penne and one made from red lentils.[/et_pb_text][el_masonry_gallery image_ids=”531,547″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Top with more fresh grated parmesan cheese, basil and enjoy![/et_pb_text][el_masonry_gallery image_ids=”564,565,559″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]
What to serve?
There are a lot of great options to serve with Roasted Tomato Vodka Sauce!
This time I made Creamy Garlic Shrimp with Parmesan alongside fresh bread, shown above. This pasta also goes great with chicken, Italian sausages or roasted veggies on the side.
How to pair?
White Wine
Pinot Blanc or Sauvignon Blanc
Red Wine
Cabernet Sauvignon or Sangiovese
What is your favorite pasta to add to Vodka Sauce?
Too Many Tomatoes?
If you have “too many” fresh tomatoes on hand (is there such a thing?) consider making my Creamy Garden Tomato Soup or Fresh Tomato Bloody Mary Mix!
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Roasted Tomato Vodka Sauce
Ingredients
- 4 ounces Pork Belly or Pancetta diced
- 1 pound Fresh Tomatoes San Marzano, Roma or Plum
- 1/2 pound Fresh Cherry Tomatoes
- 2 cloves Garlic
- 1 teaspoon Olive Oil
- 1 teaspoon Salt plus more to taste
- Ground Pepper to taste
- 1 teaspoon Fresh Thyme Leaves
- 1 tablespoon Fresh Basil Leaves plus more for serving
- 3/4 cup Vodka good quality
- 1/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Grated Parmesan plus more for serving
- 1/2 pound Cooked Pasta
Instructions
- Preheat your oven to 425 degrees. Place San Marzano, Roma or Plum tomatoes (whole) on a baking sheet along with your garlic and drizzle with 1 teaspoon olive oil. Roast for 30 minutes, turning halfway through. Remove from oven, let cool and peel off skins.
- While your tomatoes and garlic are roasting, dice the pork belly or pancetta and add it to a large pan. If you are using pork belly, sprinkle with 1 teaspoon of salt and cook over medium heat until fat begins to render.
- Next, dice the onions, add them to the pork belly and continue to cook until your onions are soft; another 5 – 10 minutes.
- Add the vodka and reduce by half. Then add your roasted tomatoes + garlic, cherry tomatoes and broth. Stir and break up tomatoes to blend the sauce. Add the fresh herbs and cook for 5 – 10 more minutes, until your cherry tomatoes have burst.
- Now add the heavy cream and stir; allowing your sauce to cook a few minutes longer without boiling.
- Finally add the cooked pasta, parmesan cheese and toss to combine. Top with more cheese, fresh basil and enjoy!
It was super good!! Thank you!!