Vic’s Tricks To…Quick & Dirty Vodka Sauce

Not sure how I’ve lived 29 years and hadn’t made a vodka sauce.

I mean, I’ve had my fair share of vodka…so far today…

And yet here we are…29 years and I FINALLY made my first vodka sauce.

And all I can think about is…”wait, that’s it?!”

I was sooo surprised by how freaking easy this sauce is that it’s like it was meant to be a Vic Tricks To…

And if you time things right, this is TOTALLY a Vic’s Tricks To…30 Mins or Less meal!

I think that’s enough talking, so let’s get on with it already…

NOTE: I added chicken to this recipe and I’ll walk you through how to do that. But, you can obviously omit the meat, replace with a veggie, or different meat like shrimp! The process will remain the same.

First, take your chicken and season it well with garlic powder, Italian seasoning, salt & pepper. Then, cook in a large pan until completely cooked thru. Set aside.

Vic Trick: I used chicken cutlets here, which cook wayyyyy faster than a chicken breast. You can always butterfly and pound down a breast if that’s all you have!

Then, like all of Vic’s recipes, saute some minced garlic, Italian seasoning, and red pepper flakes in olive oil until fragrant, about 2 minutes.

Add a can of crushed tomatoes and some vodka and cook until it starts to thicken, about 7-8 minutes.

Stir in heavy cream and wait for it to thicken further, about 4 more minutes. Add the parmesan cheese and stir until melted.

It should become a nice orangey-pink color, but as always TASTE YOUR FOOD! Add whatever you need to balance it out and taste yummy!

Hint: a lot of times it’s more cheese.

Vic Trick: ALWAYS cook your pasta like 90% thru and then add it into the sauce and mix it around to coat. This will allow it to begin to absorb your amazing sauce and ensure no hidden dry pasta. shudders.

Once your pasta is coated, place it in a bowl and top with the sliced chicken and enjoy!

Happy Eating!

Give it a try and rate this recipe!