“Vodka sauce on pizza has gained popularity over the past few years, but it’s been number one in my heart for a long, long time,” writes Marc Schechter, co-author of “Square Pie Guy: Detroit-Style Pizza at Home,” out Oct. 27.
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The Bay Area-based founder of Square Pie Guys, Schechter explains that the presence of vodka in the sauce helps to emulsify and smooth the texture of the tomatoes and cream while enhancing the tomato’s natural sweetness. Using water instead of vodka to deglaze the pan works nearly as well, he adds.
Vodka Sauce
Yield: About 1 1/2 cups
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 medium yellow onion, chopped (about 1 cup)
- 1 tablespoon Calabrian chile paste or 1 teaspoon crushed red chile flakes
- 1/2 teaspoon Diamond Crystal kosher salt
- Pinch of crushed red chile flakes
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 cup crushed tomatoes
- 2/3 cup heavy cream
- A few drops of red wine vinegar
DIRECTIONS
Heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened and lightly golden, 5 to 7 minutes.
Stir in the Calabrian chile paste, salt, crushed red chile flakes and tomato paste. Cook for 2 minutes, stirring frequently, until the tomato paste deepens in color.
Pour in the vodka and let it simmer for about 2 minutes to cook off the alcohol, stirring to deglaze the pan. Add the crushed tomatoes and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until thickened slightly.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 to 3 minutes, then finish with a few drops of red wine vinegar to brighten it up.
Let cool slightly before using. Store any extra in the fridge for up to 5 days.
Courtesy Marc Schechter and Gabi Moskowitz, “Square Pie Guy: Detroit-style Pizza at Home” (Weldon Owen, $35), out Oct. 27.