Vodka-Free Tomato Cream Sauce
This flavorful pasta sauce is a delicious alternative to traditional vodka sauce, perfect for those who prefer not to use alcohol in their cooking.
Equipment
- Large pot or saucepan
- Wooden spoon or spatula for stirring
- Blender or food processor (optional)
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves of garlic minced
- 2 tablespoons tomato paste
- ½ cup vegetable stock
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon sugar
- Salt and pepper to taste
- ½ cup heavy cream or cashew milk
Instructions
- Heat olive oil in a large pot or saucepan over medium heat.
- Add diced onion and minced garlic, cooking until softened and fragrant.
- Stir in tomato paste and cook for 1-2 minutes.
- Pour in vegetable stock, crushed tomatoes, sugar, salt, and pepper.
- Bring to a simmer and let cook for 15 minutes.
- Remove from heat and use a blender or food processor to blend the sauce until smooth (optional).
- Return the sauce to the pot, add in heavy cream or cashew milk, and stir until well combined.
- Simmer for an additional 5 minutes until heated through.
- Serve over your favorite pasta and enjoy your delicious vodka-free tomato cream sauce!
Notes
- For a vegan option, use cashew milk instead of heavy cream.
- Adjust the amount of sugar and salt to your liking.
- The sauce can be stored in an airtight container in the fridge for up to 3 days or frozen for later use. Just reheat and serve over pasta when ready to eat.
Nutrition
Serving: 1cupCalories: 107kcalCarbohydrates: 5gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 127mgPotassium: 108mgFiber: 1gSugar: 3gVitamin A: 415IUVitamin C: 3mgCalcium: 23mgIron: 0.3mg
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