Fish Free Creamy Tomato Vodka Sauce
Total time45 min
Prep time10 min
Cook time35 min
4.5(30)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- ⅓ cup vodka
- 1 can (28 oz) crushed san marzano tomatoes
- 1 tsp sugar
- ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - salt and pepper, to taste
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Melt the butter with the olive oil in a large saucepan over medium heat until the butter is foamy and the fat shimmers.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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