Pasta with Vodka Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vodka

🥗Healthier: non-alcoholic vodka substitute

💰Cheaper: white grape juice

Non-alcoholic substitutes provide similar flavor without alcohol.

Preheat a shallow Dutch oven over medium heat with olive oil.

Add sliced beef and pork sausage to the pot and cook until nearly fully cooked through, then remove from the pot.

Add diced onion and whole garlic cloves to the rendered fat in the pot, adding more olive oil if needed, and sauté until lightly golden brown.

Add vodka (about 1/2 cup) to the pot to deglaze, cooking until reduced by half.

Add crushed tomatoes and Italian seasoning with red pepper flakes, then return the sausage to the pot.

Partially cover and simmer for about 20 minutes.

Add frozen peas and a splash of heavy cream, then let simmer for about 10 minutes.

Cook pasta in boiling water until done, then add to the sauce and toss to coat.

Add grated parmesan cheese and mix well, ensuring the sauce is not watery.

Serve with additional parmesan and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens