Cheese And Vodka Sauce: Perfect Pairing For Pasta

Vodka sauce is a rich, creamy, and flavourful pasta sauce. It is an Italian-American dish that is not very popular in Italy. The sauce is made with a tomato base, vodka, herbs, and cream. It is often served with penne or rigatoni pasta, but can also be used in lasagna or chicken parmesan. While making the sauce, it is important to simmer it for long enough so that the alcohol cooks off and does not leave a harsh aftertaste.

When it comes to cheese, Parmesan is a popular choice to sprinkle on top of the pasta. However, other cheeses such as mozzarella, provolone, or fontina can also be added to the sauce for a cheesier dish.

Mozzarella, Parmesan, and Romano

Mozzarella

Mozzarella is a popular cheese choice for vodka sauce, as its creamy texture and mild flavour complement the richness of the sauce. When using mozzarella, opt for fresh, high-quality mozzarella balls, and add them to your sauce just before serving to ensure melt-in-your-mouth goodness. If you're feeling adventurous, try using smoked mozzarella for an added layer of flavour. The smoky notes will enhance the overall taste of your dish.

Parmesan

Parmesan is a classic choice for vodka sauce and adds a sharp, salty kick to the dish. When selecting Parmesan, choose a high-quality grated or shaved variety, or buy a block and grate it yourself for the best texture and flavour. Freshly grated Parmesan will melt smoothly into your sauce, adding depth and savouriness. Don't skimp on the Parmesan—add a generous amount to your sauce, and sprinkle some extra on top of your pasta for a flavourful garnish.

Romano

Romano cheese is a lesser-known but equally delicious option for vodka sauce. It has a stronger, more pungent flavour than Parmesan, so a little goes a long way. If you're using Romano, grate it finely so that it blends seamlessly into your sauce. Romano adds a nutty, salty flavour to your dish and is sure to impress your taste buds. Like Parmesan, Romano can also be used as a garnish for an extra punch of flavour.

When combining these cheeses with vodka sauce, feel free to get creative and experiment with different ratios to find your perfect blend. You can also mix and match these cheeses to create a unique flavour profile. For a truly indulgent experience, top your pasta with a combination of melted mozzarella, grated Parmesan, and a sprinkle of Romano.

Remember, the key to a great vodka sauce is to use the best quality ingredients you can afford. So, choose your cheeses wisely, and don't be afraid to indulge in the good stuff!

Fresh vs pre-grated cheese

When it comes to choosing between fresh and pre-grated cheese, there are several factors to consider. While pre-grated cheese can be convenient and save time, fresh cheese offers several advantages in terms of taste, texture, and cost.

One of the main drawbacks of pre-grated cheese is the addition of anti-caking agents and preservatives. These additives, such as cellulose (wood pulp), potato starch, and natamycin, can affect the melting properties of the cheese, leading to a clumpier texture in your final dish. Freshly grated cheese, on the other hand, melts more smoothly and evenly, resulting in a creamier and less clumpy dish. This is especially important if you're aiming for a smooth and homogeneous sauce, like a fondue.

Another benefit of grating your own cheese is that you get more value for your money. An 8-ounce block of cheese yields more grated product than an 8-ounce bag of pre-grated cheese. Additionally, when you buy pre-grated cheese, you're paying extra for the convenience of having it pre-shredded. Therefore, opting for a block of cheese and grating it yourself can be a more economical choice.

Freshly grated cheese also offers superior taste and flavour. It lacks the added preservatives and chemicals found in pre-grated cheese, resulting in a fresher and more natural taste. With fewer additives, freshly grated cheese is also a healthier option. If you're looking for that pure, creamy cheese flavour, freshly grated is the way to go.

While pre-grated cheese can save time and effort, it's important to consider the potential impact on your dish's quality. If you're particular about taste and texture, or if you're aiming for a smooth and creamy sauce, investing the time to grate your own cheese is highly recommended. However, if convenience and time-saving are your top priorities, pre-grated cheese can still be a viable option, especially if you choose fresher options grated onsite by your grocery store. Ultimately, the decision between fresh and pre-grated cheese depends on your personal preferences, the specific requirements of your dish, and the balance between convenience and quality.

Dairy-free alternatives

Vegan cheese is typically made with plant-based ingredients such as nuts, seeds, tofu, oats, or beans. They are often thickened with starch or flour and then flavoured with herbs, spices, and condiments.

• Violife Foods – Dairy-free, soy-free, gluten-free, lactose-free, nut-free, and preservative-free. This option was enjoyed by many for its creamy texture and good melt, similar to traditional mozzarella. However, some found the texture slimy and noted a strange smell.
• Follow Your Heart – This option has a good melt and has been described as tasting "normal".
• Miokos Pourable Mozzarella – This unique pourable cheese is made from cashew sauce and cooks up smoothly. However, some people don't enjoy the flavour.
• Daiya Foods – The new oat milk formula is an improvement on the previous version, with a better melt and flavour.
• Trader Joe's cashew-based mozzarella – This option is not very creamy, and some found it had a strange flavour and a bit of an aftertaste, as well as a unique smell.
• Whole Foods 365 brand – This cheese has a terrible melt and is not creamy, but it has a good taste.
• So Delicious – This cheese has a terrible melt and is not creamy, and the taste is only okay.
• Trader Joe's Almond-based mozzarella – This cheese is not completely dairy-free, as it is only 99% lactose-free. It has a terrible melt and a mushy texture.

Some recipes that include dairy-free cheese are:

• Penne alla Vodka – This dish includes pasta tossed in a rich and delicious tomato, vodka, and cream sauce. Usually, it is served with parmesan cheese, but this can be substituted with a dairy-free alternative.
• Pasta alla Vodka – This is another vodka sauce pasta dish that can be topped with dairy-free cheese.

When choosing a dairy-free cheese, it is important to consider what type of cheese you are looking to replace, as different cheeses have different melting points and textures. For example, a cheese that melts well may not be the best option for a cold sandwich. Additionally, some people find that the best-melting substitutes do not have the same stretchy pull as real melted cheese.

Vodka sauce without vodka

This is a guide to making a delicious vodka sauce without the vodka. It will be creamy, tangy, and a little sweet, and you won't miss the vodka at all. This recipe uses balsamic vinegar to add depth to the sauce. It's a simple recipe that comes together in no time and is perfect for a quick and easy weeknight dinner.

Ingredients

• Pasta of your choice (penne, rigatoni, farfalle, or rotini work well)
• Olive oil
• Butter
• Onion
• Garlic
• Red pepper flakes (optional)
• Tomato paste
• Balsamic vinegar (or white wine)
• Cream (heavy or half-and-half)
• Parmesan cheese
• Fresh basil
• Hot sauce or red pepper flakes (optional)

Method

Start by boiling your chosen pasta according to the package instructions.

In a large pan over medium heat, add butter and olive oil. Once melted, add the onion and garlic and cook until soft. Then, add the tomato paste and mix well. Cook for a few minutes to caramelize the paste and cook off the tinny flavour.

Next, add the balsamic vinegar (or white wine) and tomato sauce, if using. Cook on low heat for about 20 minutes.

Transfer the sauce to a blender or food processor and add the fresh basil. Blend until smooth. Return the sauce to the pan and cook for an additional 5 minutes.

Turn off the heat and stir in the cream, parmesan cheese, and additional fresh basil. Add the cooked pasta to the sauce and serve immediately.

Tips and Variations

• If you want to add a bit of spice, include some hot sauce or red pepper flakes.
• For a more indulgent sauce, use heavy cream instead of half-and-half.
• If you prefer a lighter sauce, you can substitute additional olive oil for the butter and omit the parmesan cheese.
• To make it vegan, use vegan milk (almond, soy, etc.) instead of cream, but note that the sauce will be thinner.
• You can also add meat such as chicken, prosciutto, bacon, shrimp, or pancetta, or vegetables like onions, grilled zucchini, bell peppers, roasted mushrooms, or grilled eggplant.

Blended vs unblended sauce

When it comes to making a vodka sauce, there are two main approaches: blending and unblending. Both methods result in a creamy, delicious sauce, but there are some key differences to consider.

Blended Sauce

The blended approach involves using a blender or food processor to puree the sauce until smooth. This results in a sauce with a uniform consistency and a silky-smooth mouthfeel. This method is ideal if you prefer a sauce with no lumps or chunks. It also helps to intensify the flavours by breaking down the ingredients and releasing their aromas.

To make a blended vodka sauce, you would typically cook the aromatics (onion, garlic, and spices) in oil or butter, then add the tomatoes, vodka, and other ingredients. After simmering the mixture to reduce the alcohol content and intensify the flavours, you would transfer it to a blender and process it until smooth. Finally, you would return the sauce to the pan, add the cream and cheese, and adjust the seasoning.

Unblended Sauce

The unblended approach involves simply cooking the ingredients together without pureeing them. This method results in a sauce with a more rustic texture and a slightly thicker consistency. It also allows for more flexibility in terms of ingredients, as you can add chunks of vegetables, meats, or cheeses without worrying about them getting blended into the sauce.

To make an unblended vodka sauce, you would follow similar steps to the blended version but omit the blending step. After cooking the aromatics and adding the tomatoes, vodka, and other ingredients, you would simply simmer the mixture until it reaches your desired consistency. You can then stir in the cream and cheese, and adjust the seasoning to taste.

The answer to this question depends on your personal preference. If you prefer a smooth, uniform sauce with a silky texture, then the blended approach is ideal. However, if you like a more rustic, chunky sauce with a thicker consistency, then the unblended method is the way to go. Ultimately, both methods will result in a delicious vodka sauce, so it's worth experimenting to see which one you prefer.

Frequently asked questions