This recipe for lightened up vodka sauce is a healthier way to enjoy Italian comfort food. This easy homemade vodka sauce substitutes in fat-free half-and-half for a lower fat but creamy sauce without any worries of it separating.
Servings 6 servings
Calories 214
Ingredients
- 2 tablespoon olive oil
- ½ onion, diced
- ½ cup vodka
- 1 28-oz can crushed tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- 4 oz heavy cream
- 4 oz fat-free half and half
Instructions
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Add olive oil and diced onion to a medium saucepan set over medium-low heat. Stir occasionally and let onion cook for about 5 minutes, or until onion pieces have begun to soften.
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Slowly pour in vodka. Cook for 7-9 minutes, or until onion pieces have browned slightly.
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Add crushed tomatoes, garlic, basil, oregano, and red pepper flakes, if using. Stir everything together and cook for 15-20 minutes. Stir occasionally.
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In a small bowl or measuring cup, stir together heavy cream and fat-free half and half. Once tomato and onion mixture has cooked for 15-20 minutes in the above step, pour in cream mixture, stirring constantly while pouring. Cook for 5 minutes over medium-low heat while stirring frequently, then reduce heat to low to cook for 8-10 minutes, stirring occasionally.
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Pour over pasta to serve or use in place of tomato sauce in your favorite recipes.
Notes
Sauce can be refrigerated for several days.