The Secret of My Vodka Sauce

Finding a meal that my husband and I like and our toddlers will eat that doesn't consist of a chicken nugget or peanut butter and jelly is like finding water in the dessert.

Vodka sauce, or Vodka Riggies, is sometimes compared to Chicken Riggies, a dish unique to Utica, NY, my home city. My oldest son has always loved the Vodka Riggies from Charlies, so of course I have been attempting over the years to recreate it. (For those who are unfamiliar, this sauce can be paired with Rigatoni, Tortellini, or really any pasta you prefer.)

My Vodka Sauce has two secret ingredients, and (spoiler alert!) neither ingredient is Vodka. Secret number one is that I actually use a sweet white wine (Riesling) instead of Vodka. Shocking, I know. The reason? It makes a sweeter sauce and has more flavor. Secret two: I crisp up bacon in the oven (instead of using prosciutto) and I add the bacon grease to the sauce. It's just so heavenly, there are no words.

Here's the recipe that has my family mopping up all the extra sauce with a yummy chunk of Italian Bread.

Vodka Sauce (a la Julie)

Ingredients
3-4 Tbsp butter
6-8 cloves garlic
2-3 small shallots
1/2 cup of white wine (I use a sweet wine, like Riesling)
3-4 strips of bacon (reserve drippings)
1 large jar of your favorite marinara sauce or homemade marinara sauce (tip: try not to use crushed tomatoes, the marinara sauce keeps the sauce thicker)
1/2 pint heavy cream
1/2 to 1 cup grated parmesan (get a really good grated parm, like they sell at the deli counters)
Kosher salt (to taste)

Heat oven to 400° and place the strips of bacon on a lined baking sheet. Cook the bacon for about 15 minutes, or until crispy.

In a large sauce pot or dutch oven, heat butter,on medium-low heat. Process the garlic cloves and a pinch of Kosher salt in a food processor and add to butter. Next, chop shallots in a food processor and add to butter and garlic, sauteing on med-low heat until translucent. Turn heat to high and add the white wine. While the white wine is reducing, chop the bacon into small pieces and add to the pot. Add the bacon grease, marinara sauce, half cup of parmesan and heat to boiling. Reduce heat to low and slowly add in the heavy cream. Stir, and heat sauce on low for at least 30 minutes.

Serve with Rigatoni, Penne, Tortellini or any other favorite pasta. Sprinkle extra parmesan on top. (Freeze any leftover sauce.)

Served here with Cavatappi

Enjoy!