3. Crushed Tomatoes. Sweet and bright with rich tomato flavors, crushed tomatoes are a perfect addition to vodka sauce. You can add as much or as little as you like, depending on how tomato-y you want your sauce to be. Just be sure to give it a good stir so the crushed tomatoes are evenly distributed. 4.
Add the oregano and tomato paste, cook, stirring constantly for 1 minute. Turn off the burner and pour in the vodka. Turn the heat to medium-high, bring the liquid to a bubble, cook for 1-2 minutes. Reduce the heat to medium-low; stir in tomato sauce, pesto, red pepper flakes, salt and pepper. Simmer for 2-3 minutes. How to make vodka sauce. Making vodka sauce is a simple process that involves sautéing onions and garlic, simmering crushed tomatoes and vodka, blending the sauce and adding heavy cream. This step helps to create the signature silkiness in the dish and gives it its light red, pink or rust-colored hue!
In a large skillet or pan, cook the diced onion in a bit of olive oil over medium heat until translucent, then add the garlic and chili flakes. Add the tomato paste and vodka and let the alcohol cook off. Add the crushed tomatoes or tomato sauce. Stir and simmer, partially covered, for about 30 minutes.
Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Make the sauce. In a large deep sauté or frying pan, heat up the oil over medium heat. Add the cubed pancetta and cook, rendering the fat out of the pancetta, until it is crisp. Skip this step if you’re making vegetarian vodka sauce. Add the onions and garlic and cook, stirring occasionally for 1-2 minutes.
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    • how to make a vodka sauce