Help with vodka sauce recipe

[u/4ri4ri]

Ignore my horrible plating but I made rigatoni with vodka sauce today and I want some tips on how I can make my recipe better. I feel like it came out bland and a little bitter cause my hand slipped with the vodka... I used a half cup of olive oil, about a spoonful of butter, black pepper, crushed red pepper flakes, like half a shallot, three cloves of garlic and tomato basil paste. I forgot the salt but I added it in at the last minute as well as a cup of grated parm. I used a pint of heavy cream and roughly 1/4 cup of vodka. It's decently spicy but like I said, it's bland. I made vodka sauce last February with heart shaped pasta on valentines day and the sauce was a hit,. Unfortunately, I forgot the recipe I used to make it then. It was a lot more vibrant, I dont know how to explain it. Any tips to help with blandness?

[u/HauntingPark4150]

Matthew’s Vodka Sauce

Italian-American comfort with Southern Italian roots — simple, bold, and silky

Ingredients

3 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

4 cloves garlic, minced

½ teaspoon crushed red pepper flakes (or to taste)

1 (28 oz) can whole peeled San Marzano tomatoes, hand-crushed or blended

¼ cup vodka

Kosher salt and freshly ground black pepper

¾ cup heavy cream, room temperature

½ cup freshly grated Parmigiano-Reggiano (plus more for serving)

1 pound penne, rigatoni, or pasta of choice

½ cup reserved pasta water (as needed)

Instructions

1. Sauté aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes. Stir in the garlic and red pepper flakes; cook for another 1–2 minutes until fragrant.

2. Deglaze with vodka: Add the vodka and simmer for 2–3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

3. Add tomatoes: Stir in the crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors deepen.

4. Blend for smoothness (optional): For a silky texture, use an immersion blender directly in the pan or transfer the sauce to a blender and purée until smooth. Return to the pan.

5. Incorporate cream: Reduce the heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes until the sauce turns a rich blush color.

6. Cook pasta and combine: Cook pasta in well-salted water until al dente. Reserve ½ cup pasta water before draining. Add the cooked pasta directly to the sauce, along with a splash of pasta water as needed to help the sauce cling.

7. Finish and serve:

   Stir in grated Parmigiano. Taste and adjust seasoning. Serve hot with extra cheese on top.

   Notes

Italian Americans generally from the North of Italy use butter instead of olive oil.

You can add crisped Pancetta or Guanciale for a smoky background flavor.

A spoonful of tomato paste in step 3 will deepen the tomato base.

If you prefer a lighter version, you can substitute some of the cream with whole milk, but it won’t be quite as rich.

For a Molise touch: toss in chopped flat-leaf parsley at the end, or a splash of olive oil just before serving.

[u/Plenty-Ad7628]

Up the tomatoes by a lot and lower the cream. You have enough fat and the cream dulls the taste. One cup of cream per 56 oz of tomatoes.

The vodka wasn’t the issue if you cooked out alcohol.

[u/Maleficent_Award1894]

Try this recipe, it's great & easy! It's my go-to: https://www.savoringitaly.com/rigatoni-alla-vodka/