We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is ...

Red wine is rich and robust, helping to amplify the intensity of the marinara, while the cream from the vodka sauce helps to ...

Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl.

Incorporate the onion and shallot in a medium sauce pot with the extra virgin olive oil and cook at medium-low heat till translucent. Deglaze with vodka, then add the cream, tomato puree ...

F&W recipe developer Liz Mervosh spikes store-bought marinara sauce with vodka for some sharpness and finishes it with a splash of heavy cream. Gently warm your favorite marinara along with some umami ...

Add the vodka and stir well, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3 minutes. Add the cream and stir ... Return the sauce to the hob over a medium ...