But what if there were a way to take jarred tomato sauce from meh to magical? For instance, turning it into a delicious skillet full of creamy pasta alla vodka? I discovered this genius jarred sauce hack from the website of Giada De Laurentiis, who is one of America’s most adored Italian chefs. Giada’s pasta alla vodka trick turns a humble jar of tomato sauce into an extra-special meal with very little work. Here’s how she does it.
How to Make Giada’s Shortcut Pasta Alla Vodka
Giada De Laurentiis’ recipe is the definition of meeting in the middle. You get the ease of saving time and energy with jarred tomato sauce, but you don’t miss out on any of the flavor thanks to the addition of cream, Parmesan cheese and, of course, vodka. All you've got to do is dump the jarred sauce in a pot, then bring the sauce and vodka to a simmer over low heat until the mixture reduces by about a quarter. Stir in some heavy cream and simmer until the sauce is warmed through.
Related: Giada's Sheet Pan Lasagna is Weeknight Dinner Perfection
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The mother of Italian cooking, Marcella Hazan, is the legend behind this trick. Oftentimes, store-bought tomato sauce lacks depth of flavor and it’s almost always way too acidic. Adding a few tablespoons of butter to the sauce at the end will mellow out the acidity and give the sauce a wonderful velvety texture. Doesn’t butter make everything better?
Pro Tips for Making Giada’s Pasta Alla Vodka
Pasta water makes perfect. If you find that your sauce is a little bit on the thicker side, reserving a bit of pasta water while draining will be a lifesaver. A splash of starchy pasta water will loosen up the sauce and help it coat the noodles perfectly. Short noodles are the star of the show. Noodles like rigatoni, penne and fusilli are my go-tos for pasta alla vodka. Short noodles with nooks and lots of ridges create lots of places for sauce to cling to. Get the good stuff. Splurging on a nicer jar of tomato sauce really does make a difference in taste. Look for sauces with a short ingredients list full of high-quality ingredients, like San Marzano tomatoes or garlic.Turn up the heat. While vodka adds a kick of heat to the sauce already, I always add in a sprinkle of red chili flakes to take the heat up just a notch. It’s the perfect little boost of flavor for this dish. Blend 'er up. In the recipe, Giada also says you can blend it with an immersion or stand blender to make it ultra-velvety. Feel free to do that step if you want a smoother, silkier pasta sauce.Related: We Made Sauce With 16 Different Canned Tomatoes and the Winner Won by a Landslide
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