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Vodka Sauce without Tomatoes

RobynJ2's picture

Hi. Does anyone have the recipe for Vodka Sauce without tomatoes. I had this sauce over butternut squash ravioli and I licked my plate. It was so good & I can't locate a recipe that isn't pink or filled with tomatoes.

Thanks in advance.


Glenys's picture

(post #66274, reply #1 of 12)

Describe the sauce a bit.  Ravioli often has an oil or butter drizzle, a cream napping or tomato.  Any hints?

FL.Cook's picture

(post #66274, reply #2 of 12)

The only Vodka Sauce  that I have ever made is a tomato sauce with a bit of cream and Vodka.  I even Googled it and every recipe comes up the same. 

RobynJ2's picture

(post #66274, reply #7 of 12)

As my memory recalls it was oil or butter based. Cream I would have remembered. Thanks for answering. Happy cooking.


Biscuit's picture

(post #66274, reply #3 of 12)

Can you give more detail?  Was it broth-like or cream-based?  Where did you have it?

Oh, BTW - if all else fails, ask the chef who prepared it.  Usually chefs are flattered when a customer asks what is in a dish they created.

I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

PeterDurand's picture

(post #66274, reply #4 of 12)

Here is something I make from time to time. You can improvise with the sauce. I forget where the recipe comes from.

Angel Hair Pasta with Lemon Cream Sauce
serves tour as a first course.

Kosher salt
2 lemons
1 cup heavy cream
½ cup gin or grappa
12 oz. fresh angel hair pasta
Freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley

Finely grate the zest of one of the lemons; set aside. Cut a thick slice off both ends of the zested lemon to expose the flesh. Stand the fruit upright, then cutting from the top down. remove the peel, including all the white pith. Holding the fruit over a bowl to catch the juice, use a paring knife to cut along either side of each segment to free it from the membranes; let each segment fall into the bowl asyou go. Once you've removed all the segments, squeeze any juice from the membranes into the bowl and then discard. Remove the seeds and set the segments aside in another small dish. Measure the juice in the bowl. Cut the remaining lemon in half and squeeze to obtain 2 Tbs. juice total.

In a 12-inch skillet over medium heat, combine the cream, gin or grappa, and lemon segments and bring just to a boil. Lower the heat and simmer until the cream thickens slightly, 5 to 8 minutes. Remove from the heat.

Cook the pasta according to package directions until just al dente. Drain. Reheat the cream sauce over medium-low heat.

Add the lemon juice to the sauce, along with the drained pasta and half of the grated lemon zest. Toss the pasta in the warm sauce to coat thoroughly.

Season to taste with salt and pepper. Serve in warmed pasta bowls. Sprinkle with the remaining lemon zest and the parsley.


RobynJ2's picture

(post #66274, reply #6 of 12)

Yum. That sounds good. Could you substitute Vodka for the gin?

Thanks for sharing. Robyn

PeterDurand's picture

(post #66274, reply #8 of 12)

Hell, you can sub anything you like. Its called MadMoming on this forum. ;-)


ashleyd's picture

(post #66274, reply #9 of 12)

Angel Hair Pasta with Lemon Cream Sauce
serves tour as a first course

Ah but how many people on the tour? ;)

Age is unimportant unless you’re a cheese.

Age is unimportant unless you’re a cheese.

PeterDurand's picture

(post #66274, reply #10 of 12)

Good catch.


Glenys's picture

(post #66274, reply #11 of 12)

Or perhaps your Spider sense is tingling with a future of tours looming. 

butterscotch's picture

(post #66274, reply #5 of 12)

You can cook some sliced red or yellow peppers in a little chicken broth until they're soft, puree them, and substitute them for tomatoes in a tomato-based vodka sauce. Your sauce will have some sweetness, like a tomato-based sauce, but it won't taste tomatoey.

mcfreeway's picture

vodka cream sauce (post #66274, reply #12 of 12)

3 cups heavy cream

3 tablespoons vodka

1 tablespoon extra virgin olive oil

1 bay leaf

fresh parsley minced

salt & white pepper

Pour cream in non-stick pan & reduce almost to half.  Add bay leaf & reduce more.  Add vodka, salt & white pepper.

Take bay leaf out & discard.

If you prefer a thicker sauce, reduce some more on very low flame.