Rosy-red Pasta Sauce [Light[

Rosy-red Pasta Sauce [Light[

A creamy tomato sauce flavoured with vodka.

Our cousins José and François gave me this recipe.

4 servings (350 ml)
Preparation 5 min
Cooking 20 min


1 tbsp olive oil   15 mL
1/2 onions, finely chopped   100 g
1 clove garlic, pressed or minced    
1 cup strained tomatoes   250 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/4 cup dairy blend 5%   65 mL
1/4 cup vodka, or to taste   65 mL

Before you start

A blender or food processor will be very useful to purée the sauce.


  1. Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
  2. Remove the pan from the heat, then stir in the dairy blend and vodka. Mix well then purée in a blender. More or less vodka may be added depending on personal preference.


This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.

This recipe is in the following categories: Tomatoes | Sauces & Dips | Kosher | Vegetarian

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