How To Make Jarred Vodka Sauce Creamier

How To Make Jarred Vodka Sauce Creamier

Ever found yourself craving a rich and creamy pasta sauce, only to be disappointed by the consistency of store-bought jarred vodka sauce? Fret not! In this article, we'll guide you through how to take that jarred vodka sauce to the next level, making it irresistibly creamy and delicious. Plus, we'll share some tips and tricks to elevate your pasta dishes and have everyone coming back for seconds.

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Why Vodka Sauce?

Vodka sauce is a popular Italian-American pasta sauce made from a smooth blend of tomatoes, vodka, cream, and onions. Its rich, creamy texture has a hint of spice and zesty flavor, making it an excellent choice when looking to elevate your pasta dishes.

What You'll Need

To turn your jarred vodka sauce into a creamy delight, gather the following ingredients:

  • 1 jar of vodka sauce
  • Heavy cream or half-and-half
  • Onion (optional)
  • Garlic (optional)
  • Fresh basil (optional)
  • Grated Parmesan cheese (optional)
  • Red pepper flakes (optional)
  • Salt and pepper, to taste

Step-By-Step: Making Jarred Vodka Sauce Creamier

  1. Sauté onions and garlic (optional). For added flavor, consider sautéing a finely chopped onion and a couple of minced garlic cloves in a skillet over medium heat until softened and fragrant.
  2. Heat the jarred vodka sauce. Pour the jarred vodka sauce into the skillet with the onions and garlic (or directly into the skillet if opting not to use onions and garlic). Heat over medium-low heat until warmed through, stirring occasionally.
  3. Add the heavy cream or half-and-half. Gradually pour in about 1/4 to 1/2 cup of heavy cream or half-and-half, stirring to combine. Remember to add the cream gradually, tasting as you go to achieve your desired level of creaminess.
  4. Adjust the taste. Feel free to customize the flavor of your sauce to your liking. Add salt and pepper to taste, and consider adding a pinch of red pepper flakes for extra heat.
  5. Add fresh basil and Parmesan (optional). If you'd like, chop some fresh basil and stir it into the sauce. You can also add a sprinkling of grated Parmesan cheese for added depth of flavor.
  6. Simmer the sauce. Allow the sauce to simmer over low heat for about 10-15 minutes, stirring occasionally. This will help the flavors meld together and allow the sauce to thicken slightly.
  7. Toss with pasta and serve! Finally, mix your creamy vodka sauce with your cooked pasta of choice, then serve and enjoy. Be prepared to receive compliments on your extraordinary sauce-making skills!

How To Make Jarred Vodka Sauce Creamier Example:

You have a recent purchase of a jarred vodka sauce that needs some love. To implement the steps above, follow these realistic instructions:

1. Begin by sautéing a small, finely chopped onion and two minced garlic cloves in a large skillet with a bit of olive oil.

2. Once softened and fragrant, pour the jarred vodka sauce into the skillet, giving it a good stir to incorporate the onions and garlic.

3. Pour in 1/4 cup of heavy cream, stirring to combine with the sauce. Taste and add more cream if desired.

4. Add salt, pepper, and a pinch of red pepper flakes to taste.

5. Chop a small handful of fresh basil and stir it into the sauce, along with a couple of tablespoons of grated Parmesan cheese.

6. Let the sauce simmer for about 10-15 minutes, then toss with cooked pasta and serve to your grateful guests.

Congratulations, you've successfully transformed a simple jar of vodka sauce into a creamy, restaurant-quality dish! Don't forget to share your newfound knowledge and this article with fellow pasta lovers and make sure to explore other delicious recipes and vodka-related guides on Vodka Doctors. Cheers to impressing friends and family with your improved pasta game!


About Ferdynand Scheuerman

Ferdynand is Vodka importer, exporter and specialist with over 30 years of experience in the Vodka industry. He knows the subtle in's & out's of Vodka. Spending most of his time discovering new brands, new blends and new cocktails.

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