Vodka Marinara

My mother passed away not long after I got married. In her absence, a woman in my Bible study, lovingly dubbed “Aunt Kim,” took me under her wing and taught me to cook (something my mother and I had never mastered). Every time we met together, Kim taught me a new recipe that we would write down in a blank leather recipe journal.

Aunt Kim filled a void when my mom died for both myself and my children. Everything she does is beautiful, and her joy and patience in the kitchen are things I will forever be grateful for. She taught me to be present with my guests, even while preparing a meal.

This marinara recipe is one of the first recipes Aunt Kim taught me. I remember her in her home, stirring the sauce, pouring glasses of wine, and chatting with her guests seamlessly. She wasn’t nervous to have people in her kitchen and made room for life to happen in the midst of entertaining.

It is simple and classic, like many of the recipes I learned in her kitchen. I haven’t changed it one iota since I originally wrote it down in the journal. Some things do not need updating. This vodka marinara is one of them.

2 tablespoons olive oil 

3 tablespoons butter

1 small onion, chopped

1 clove minced garlic

1 (28 oz.) can Italian plum tomatoes, diced 

2 tablespoons chopped fresh basil

1/8 teaspoon red pepper flakes

1⁄2 cup vodka

1⁄2 cup heavy whipping cream

5 tablespoons freshly grated parmesan

1 (12 oz.) package cooked fresh linguini, or pasta of choice

Step 1: Melt the olive oil and butter in a saucepan.

Step 2: Throw in the onion and sauté for 5 minutes until translucent.

Step 3: Add the garlic and continue cooking for 1 minute. *Be careful not to burn. 

Step 4: Stir in the tomatoes, basil, red pepper, and vodka. Simmer for 15 minutes to cook the alcohol down.

Step 5: Add in the cream and simmer an additional 5 minutes. Sprinkle parmesan in. 

Step 6: Toss sauce with hot pasta and garnish with extra basil.

RUTH’S PRO-TIP:

I like to pair this sauce with cheese ravioli for a complete meal.