(Low-Carb with a Gluten-Free & Grain-Free Option)
Jump to RecipeGood things come to those who wait. And waiting for this vodka sauce to cook to perfection is worth every second! It is so delicious, it’s sinful!
In this article, I will not only show you how to make this sinful sauce, I will also answer some burning questions that you may have about it. Following is a list of topics I will cover:
- Why Is It Called Vodka Sauce?
- Who Invented Vodka Sauce?
- Why Is It Pink?
- Is Vodka Sauce Alcoholic?
- Can Children or Pregnant Women Safely Consume Vodka Sauce?
- Is Vodka Sauce Gluten-Free or Grain-Free?
- How Do You Make Vodka Sauce?
- Can I Freeze It?
- What Can I Serve Vodka Sauce With?
Why Is It Called Vodka Sauce?
This sauce is called “vodka” sauce because, well, vodka is one of the ingredients!
Not only does the vodka aid in releasing flavors in the tomato that are normally inaccessible, it also serves to keep the sauce together. The alcohol acts as an emulsifier, preventing the acidic tomato sauce from reacting with the cream sauce, which would normally separate the oil and water components. The result is a cream sauce that has lots of depth to its flavor.
“While large amounts of alcohol tend to trap other volatile molecules in the food, small traces boost their volatility and so intensify aroma.”
– Harold McGee
Who Invented Vodka Sauce?
It is unclear who invented vodka sauce. It may have originated in the mid-70s in the heart of Italy. There are also claims that it was invented in New York by the Italian-American chef, Luigi Franzese, in the 1980s. No one knows for sure.
What we do know is that the sauce became popular in American in the 1980s and has been a staple in Italian cuisine ever since.
Why Is It Pink?
Vodka sauce is known to have an iconic pink color. But how do they get the sauce to turn pink, you ask?
When you add white cream to crushed red tomatoes, you wind up with a pink sauce. Depending on who you talk to, some may even call it an orange colored sauce. In any case, it’s the cream that changes its color.
Is Vodka Sauce Alcoholic?
This is a trickier question to answer. And the best answer I have for you is that it depends on how the sauce was made and how long it was cooked.
From all of my research, I have learned that alcohol evaporates when it is heated to approximately 172⁰F (78⁰C). However, the amount of alcohol that evaporates when heated to this temperature depends on the length of time it is heated.
“Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.”
– James Peterson
What Do The Studies Say?
Lucky for us, there was a study conducted on this subject! The percentage of alcohol remaining in a dish was calculated in a study conducted by the US Department of Agriculture’s Nutrient Data Laboratory. The study even calculated the percentage of alcohol retained based on various cooking methods. The results are as follows:
| Preparation Method | Percent of Alcohol Retained |
| Alcohol added to boiling liquid & immediately removed from heat | 85% |
| Alcohol flamed (flambé) | 75% |
| No heat, stored overnight | 70% |
| Baked, 25 minutes, alcohol NOT stirred into mixture | 45% |
| Baked or simmered, alcohol stirred into mixture: | |
| 15 minutes | 40% |
| 30 minutes | 35% |
| 1 hour | 25% |
| 1.5 hours | 20% |
| 2 hours | 10% |
| 2.5 hours | 5% |
| 3 hours | 0% |
Percentage of alcohol retained, based on various cooking methods.
So, as you can see, the amount of alcohol added to the dish, the amount of time it was cooked, and the method used for cooking all play a huge role in how much alcohol still remains in the dish, if any at all. In fact, the size of the pan also matters. A larger pan that has more surface area was shown to be more effective in evaporating the alcohol while cooking than smaller vessels.
How Much Alcohol Remains?
Most recipes call for a half an ounce (0.5 fl. oz.) to one ounce (1.0 fl. oz.) of vodka per serving of sauce, which is less than a standard drink (or 1.5 fl. oz.). Also, since you are eating the sauce with other foods, your body will not absorb the alcohol as quickly as why you simply drink it.
The trick, then, becomes to add the vodka to the sauce and slowly simmer it, so that it unlocks the inaccessible flavors of the tomato, while also reducing the alcohol content as much as possible. This means simmering the sauce for at least 1 hour, if not longer.
In this recipe, it is recommend to simmer the sauce for at least an hour. There is approximately a half an ounce (0.5 fl. oz., or 1 tablespoon) of vodka added to the sauce per serving, of which 25% is expected to remain. That is equivalent to approximately 0.125 fl. oz., less than 1 teaspoon, of vodka per serving. (That’s approximately 8% of a standard drink remaining.)
If simmered for a longer period of time, even more of the alcohol will have evaporated. Although traces of alcohol may remain, they will most likely be minimal and not enough to make you feel drunk.
Can Children or Pregnant Women Safely Consume Vodka Sauce?
This is another tricky question to answer. This answer ultimately depends on your belief system.
Most people, including the medical authorities, agree that drinking excessive amounts of alcohol isn’t safe for anyone. However, we are talking about a minimal amount of alcohol being added to a sauce that is eaten after being cooked and much of the alcohol content has been evaporated.
Does consuming small amounts of alcohol pose risks to the unborn fetus?
Some obstetricians may recommend pregnant women abstain from all alcohol, whereas, others contend that a small, infrequent serving of alcohol is harmless.
An interesting study was done in 2009, by the “Journal of Epidemiology and Community Health,” that found light drinking to be harmless. In fact, the study reported that children born to mothers who drank one or two alcoholic beverages per week during pregnancy performed better on cognitive tests and had fewer behavior problems than children whose mothers abstained from alcohol completely.
Whether to consume this sauce or not, while pregnant, is a personal decision. If you have questions about consuming alcohol while pregnant, check with your health-care provider.
Is it safe for children to consume food prepared with alcoholic beverages?
Again, many people, including health professionals, would say that no amount of alcohol is safe for a child to consume. However, we must also realize that many children have been consuming small amounts of alcohol for some time now.
Although it is often overlooked, vanilla extract is 35% alcohol, which is the same proof as Captain Morgan rum! How often have you added this much loved ingredient to baked goods, smoothies, etc.? The same rule applies to vanilla extract as vodka, when it comes to how much of the alcohol remains during the cooking process. The amount is most likely minimal. However, some folks may feel that no amount is safe for children and choose to avoid it altogether.
If you do choose to consume this sauce while pregnant, or serve it to your child, note that it is safer to cook this sauce at home, where you have more control over the amount of vodka used and how long the sauce is simmered. Many restaurants simmer the sauce for only 20 minutes, meaning much more of the alcohol content remains.
Be sure to consult your physician to determine exactly how much alcohol is appropriate for you and your child. However, in the end, it is up to you to determine if it is safe for you or your child to consume this sauce.
Is Vodka Sauce Gluten-Free or Grain-Free?
Another question that you may be asking is whether vodka sauce is gluten-free or grain-free. The answer depends on what brand of vodka you use to make your sauce.
Despite what many people may believe, not all vodka is gluten-free and grain-free. In fact, vodka has been traditionally made from grains, such as wheat, rye and barley. Although the distillation process is supposed to remove the gluten proteins from the wheat, this is not always the case. Therefore, it is entirely possible for people who are Celiac or are allergic to gluten to have issues drinking many varieties of vodka.
However, not all vodka is made using grains. Some companies use corn, potatoes or grapes to produce their liquor. If you want to be especially careful, look for unflavored brands, as some flavored vodkas may not be gluten-free. For a complete list of gluten-free and grain-free vodkas, see this Ultimate Guide to Gluten-Free Vodka. The author lists over 40 brands of vodkas to choose from!
How Do You Make Vodka Sauce?
So, you’ve decided you want to make your own sauce! Although it might take a while to make, it really is super easy. Most of the time is spent simmering the sauce to perfection.
To make this sauce, you will only need the following 7 ingredients:
- Butter, Pork Lard or Coconut Oil
- Onion
- Garlic Cloves
- Vodka
- Crushed Tomatoes
- Heavy Whipping Cream
- Himalayan Pink Salt
First, sauté the onion and garlic in butter or oil of your choice over medium heat. When the onion and garlic become soft and start to brown, pour in the vodka and simmer for 10 minutes.
Next, pour in the crushed tomatoes. Give the sauce a good stir, cover and reduce the heat to medium-low. Simmer the sauce for 30 minutes more. Be sure to stir the sauce every 10 minutes, or so, to prevent burning.
Finally, add in the heavy cream. Give the sauce another good stir, replace the cover and continue to simmer the sauce over medium-low heat for another 30 minutes. Be sure to continue stirring the sauce every 10 minutes, or so, to prevent burning.
When the sauce is done, or while cooking, check the flavor and add salt to your taste. Although you can continue simmering the sauce for a longer amount of time to reduce the alcohol content, I am usually too impatient to wait any longer! I call it done after simmering this sauce for one hour.
If you would like to serve your sauce chunky, you can certainly do that. However, many people like a creamy sauce. To get a creamier consistency, I use an immersion blender to puree the sauce. You could also transfer the sauce into a blender or Vitamix and puree the sauce until smooth. But it really isn’t necessary. The sauce will taste the same either way.
Can I Freeze It?
Yes, you can! And since this sauce tends to take a bit of time to make, I highly recommend it. I like to make a double batch of this sauce and freeze it in 16 to 24 ounce jars for future use.
Once you’ve made your sauce, transfer the portions you want to freeze into jars. Then, let the sauce reach room temperature before freezing. This is important, since the sauce contains cream and will cause ice crystals to form if it is frozen before cooling. However, as soon as it has reached room temperature, freeze the jars.
Remember to label your jars with the name of the sauce and the date before freezing, so you don’t forget what you made and when you made it!
When you are ready to reheat this delicious sauce again, simply thaw the sauce completely overnight in the refrigerator. Pour the thawed sauce into a saucepan over medium-low heat and heat it until warm. If any separation is noticed, simply whisk it back together or use an immersion blender until it has regained its original consistency.
What Can I Serve Vodka Sauce With?
Vodka sauce is most often served as “Penne alla vodka,” or rather vodka sauce served over penne pasta. Although you can most certainly serve your sauce over pasta noodles, this is not the only way to serve it.
Since we tend to not only eat gluten-free, but also grain-free in our home, we like to serve our vodka sauce over veggie noodles, such as zucchini. However, you can serve this sauce over just about any type of noodle you like, whether they be veggie, gluten or gluten-free. I think this sauce would even taste fantastic over roasted garlic cabbage!
You can also serve this sauce with various types of meats. Although I tend to serve this sauce most often with Italian chicken, it can also be served with Italian sausage, pancetta or even salmon.
Vodka sauce may be most often served as penne alla vodka. However, there is no right or wrong way to enjoy this sauce. So, be creative and find out how you like to enjoy it! But whatever you do, enjoy it!
Sinful Vodka Sauce (Low-Carb, Gluten-Free & Grain-Free)
Equipment
- Large Skillet
- Mixing Spoon
- Cutting Board
- Sharp Knife
- Measuring Cups
- Immersion Blender (Optional)
Ingredients
- ¼ Cup Butter, Grass-fed
- 1 Small Onion, Chopped
- 3 Garlic Cloves, minced (optional)
- ½ Cup Vodka
- 28 Ounce Crushed Tomatoes
- 1 Cup Heavy Whipping Cream
- Himalayan Pink Salt to taste
Instructions
- Melt butter in a large skillet over medium heat.
- Sauté the onion and garlic in butter until they become soft and slightly browned, or about 10 minutes.
- Pour the vodka into the skillet, stir well and cook an additional 10 minutes.
- Add crushed tomatoes to the skillet and reduce heat to medium-low. Simmer for 30 minutes, stirring every 5 to 10 minutes to prevent burning.
- Add cream to the skillet. Simmer for 30 minutes longer, stirring every 5 to 10 minutes to prevent burning.
- Leave sauce chunky or use an immersion blender to create a creamy sauce.
- Serve sauce over pasta or veggie noodles topped with Italian Chicken.
Notes
- Calories 230.7
- Total Fat 17.5 g
- Saturated Fat 10.5 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 55.0 mg
- Sodium 243.7 mg
- Potassium 289.4 mg
- Total Carbohydrate 9.5 g
- Dietary Fiber 1.1 g
- Sugars 5.4 g
- Protein 1.0 g
Have you ever made your own vodka sauce? What did you serve it with? Please share below.
Related Articles:
