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A few weeks ago I pretended like I was a good Italian housewife and made sauce on Sunday. I have my go-to, easy-peasy red sauce, but I didn’t have a nailed-down creamy vodka sauce recipe that I really loved. I figured this was a good opportunity to concoct one.

Vodka sauce shown here with breaded chicken cutlets and penne pasta

On the menu:
Vodka sauce

1/4 cup butter
1/2 white onion, diced
1/2 cup vodka (or 3/4 cup if you’re feeling particularly boozey)
1 (28 0z.) can tomatoes, crushed
1 cup heavy cream
1 cup parmesan cheese, grated
Salt and pepper to taste

Over medium heat, sautee onion in butter until translucent. Add vodka and cook for 8 minutes. Add tomatoes and reduce heat to low. Simmer for around 35 minutes. Add heavy cream and cook over low heat for another 35 minutes. Add half of the parmesan cheese, and add salt and pepper to taste. Add cooked pasta to sauce, toss until coated, and garnish with remaining grated parmesan.

*Note: this sauce is good the day you make it, but it is KILLER after it sits in the fridge for a few days. You could easily double this recipe and freeze half for a rainy day. It’ll be even better when you rediscover it.