Vodka Sauce And Mushroom (v) Recipe
Mushrooms, vodka tomato sauce, cheddar cheese, basil
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Ingredients
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Pasta & main
Sauce
Finish & garnish
Method
Pasta & main
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until just al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce
Sauté aromatics
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the finely diced onion and sauté until translucent and soft, about 5–7 minutes. Add the minced garlic and 1 teaspoon red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Cook mushrooms
Increase heat to medium-high and add the sliced mushrooms to the pan. Spread into a single layer and let them brown without stirring for 2 minutes, then stir and continue to cook until they release their liquid and become golden-brown, about 6–8 minutes total. Season lightly with a pinch of salt while cooking.
Deglaze with vodka
Pour in 3 tablespoons vodka, carefully, and let it bubble and reduce for about 1–2 minutes to cook off most of the alcohol and deglaze the pan, scraping any browned bits from the bottom.
Build the tomato base
Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen flavor. Add the 14 oz tomato purée and 1 cup vegetable broth (or water). Stir to combine, bring to a gentle simmer, and let cook uncovered for 8–10 minutes to concentrate the sauce.
Finish with cream
Reduce heat to low. Stir in 1 cup heavy cream, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently for 3–5 minutes until the sauce is glossy and slightly thickened. Taste and adjust seasoning.
Finish & garnish
Combine pasta and sauce
Add the drained pasta to the skillet with the vodka-mushroom sauce. Toss to combine, adding up to 1/2 to 1 cup of reserved pasta water a little at a time if the sauce seems too thick, until the pasta is evenly coated and the sauce clings to the pasta, about 1–2 minutes.
Add cheese and basil
Remove the pan from heat and stir in 1 cup grated sharp cheddar until melted and incorporated. Add half of the chiffonaded basil and stir. If desired, add 1 teaspoon lemon zest for brightness and a drizzle (1 teaspoon) of extra virgin olive oil.
Serve
Portion the pasta into bowls, garnish with the remaining basil and an additional light sprinkle of cheddar if desired. Serve immediately.