Yesterday I made a pasta sauce not from a jar for the first time ever. I’d planned on making it on Monday, but what with my thumb getting partially removed and the last dish lasting longer than I expected…
Since my basic cookbooks don’t have a vodka sauce recipe in them, I turned to the internet. AllRecipes.com had a vodka sauce recipe, and that’s what I started with. Steps below are how I made it, which is not exactly what was in the linked recipe.
- 1 cup vodka
- 2 tablespoons olive oil
- ¾ pound prosciutto
- 3 heaping teaspoons minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- One 28 ounce can diced tomatoes
- One 15 ounce can no salt added tomato sauce
- 1 cup heavy cream
- chop prosciutto
- chop parsley
- chop basil
- heat olive oil in a large pan
- sauté prosciutto, garlic, parsley, and basil until prosciutto is evenly brown
- add vodka
- simmer 10 minutes
- add diced tomatoes, tomato sauce, and 1 cup water
- simmer 15 minutes
- add cream
- cook 2 minutes
I’m guessing it’ll make six servings. Four so far, and it looks like about two are left.
The sauce was thinner than I expected. Next time I’ll just omit the cup of water. And drop the prosciutto down to a quarter or half pound at most. Normally I’d have used no salt added diced tomatoes too, but when I was poor last month, Deirdre was kind enough to donate a can of diced tomatoes to me. This kind would actually qualify as low-sodium under F.D.A. rules, but when you add it all up it’s still quite a lot.
- Prosciutto: 7680 mg
- Diced tomatoes: 1540 mg
- No salt added tomato sauce: 70 mg
- Cream: 160 mg
Total sodium: 9450 mg
Per serving: 1575 mg
That does not include the pasta. Definitely up there in salt. Cutting down the prosciutto will cut a lot from that. Not sure if there are lower salt prosciuttos out there.