Cheese And Vodka Sauce: The Perfect Pairing

Vodka sauce is a rich and creamy Italian-American pasta sauce. It is made using a tomato base, vodka, herbs, and cream. The sauce is often paired with penne pasta, but can be used with any other short pasta. The vodka in the sauce does not make the dish taste boozy, but it does add a subtle heat that balances out the sweetness of the tomatoes and cream.

When it comes to cheese, Parmigiano-Reggiano is a popular choice to stir into the sauce and to sprinkle on top. However, other Italian cheeses such as mozzarella, provolone, or fontina can also be used.

Parmesan

When serving, it is common to sprinkle extra Parmesan on top of the pasta, along with fresh basil or parsley.

Mozzarella

Baked Penne Vodka

This recipe combines cooked mini penne pasta with a homemade vodka sauce, shredded mozzarella cheese, Burrata cheese, and a sprinkle of Parmesan. The dish is then baked and broiled to achieve a bubbly, golden finish. The result is a creamy and indulgent pasta bake that is perfect for a weeknight dinner.

Vodka Sauce Pizza

For a unique twist on the traditional pizza, try using vodka sauce as the base. Top the sauce with fresh mozzarella, basil, and Parmesan cheese. The combination of the rich and thick vodka sauce with the fresh mozzarella creates an elevated and delicious pizza. This recipe is sure to impress and is a fun option for pizza night.

Spicy Salami Mozzarella Sticks with Vodka Sauce

This recipe takes mozzarella sticks to the next level by wrapping them in spicy salami slices and serving them with a warm vodka sauce for dunking. The vodka sauce is made with onion, garlic, red pepper flakes, crushed tomatoes, and heavy cream, creating a creamy and slightly spicy dip. These mozzarella sticks are perfect as an appetizer or snack and are sure to be a crowd-pleaser.

Penne with Vodka Sauce

The classic combination of penne pasta and vodka sauce is a well-loved dish. To elevate this dish, try adding fresh mozzarella to the sauce. The mozzarella will melt into the sauce, creating a creamy and indulgent texture. Top the dish with additional mozzarella and fresh basil for an extra special touch.

Vodka Sauce with Mozzarella Salad

For a refreshing take on vodka sauce, try serving it as a salad. Combine vodka sauce with fresh mozzarella balls, halved cherry tomatoes, and a simple vinaigrette. This salad is perfect for a light lunch or as a side dish. The combination of the creamy mozzarella and the rich vodka sauce is sure to tantalize your taste buds.

Grated vs shaved

When it comes to cheese, the terms "grated" and "shaved" refer to different forms and textures. While grated cheese is granular or powdery, shaved cheese is characterised by thin, broad pieces that tend to curve or curl. Grated cheese is typically prepared at home with a grater, while shaved cheese can be created using a potato peeler or a Microplane "ribbon grater".

Grated Cheese

Grated cheese is usually prepared at home with a grater, requiring some effort to transform a block of cheese into small shreds. However, some cheeses like Parmesan and pecorino Romano are sold in a grated form, appearing as a super-fine, powdery substance in a shaker can. Freshly grated cheese is generally considered superior in quality due to the absence of additional ingredients, and it melts better. This is particularly important for dishes like mac and cheese or queso dip, where you want a smooth and creamy texture. Additionally, grating your own cheese gives you more bang for your buck, as an 8 oz block will yield more grated shreds than an 8 oz bag of pre-grated cheese.

Shaved Cheese

Shaved cheese, on the other hand, is created by using a tool like a potato peeler or a specialised grater to produce thin, broad pieces. This type of cheese preparation is ideal for larger shapes of pasta, where the thin, curved pieces of cheese can drape elegantly over the noodles. Shaving cheese at home also allows you to control the thickness and consistency of the cheese pieces, customising them to suit your dish.

Vodka Sauce and Cheese

Now, let's bring it back to vodka sauce. Vodka sauce is an Italian-American creation, featuring a tomato base with vodka and cream. It has a vibrant colour and a rich, creamy texture. When choosing cheese for vodka sauce, freshly grated cheese is often preferred as it melts smoothly into the sauce without clumping. This is due to the absence of anti-caking agents and preservatives found in pre-shredded cheese. The most commonly used cheese in vodka sauce is Parmesan, but you can also experiment with other cheeses like mozzarella or cheddar, depending on your taste preferences.

Freshness

Ensuring your cheese is fresh when you pair it with your vodka sauce is essential to elevate your culinary experience. Here are some tips to maximise the freshness of your cheese:

Storage Techniques

The refrigerator is an ideal place to store cheese, but the method of storage is crucial. Cheese educator Janet Fletcher recommends removing the cheese from its original plastic packaging. Instead, opt for wrapping it loosely in a pliable and breathable material, such as wax paper or cheese paper. This allows the cheese to breathe and release moisture while protecting it from the low humidity in the fridge. Finally, place the wrapped cheese in a container with an airtight lid.

For soft cheeses like feta or mozzarella, which are sold in brine, ensure you keep them in the liquid and securely store the container. Soft-ripened cheeses like Brie have delicate rinds, so it's best to wrap them in cheese paper, parchment paper, or foil and keep them in an airtight container.

Shelf Life

The shelf life of cheese varies depending on its moisture content. Soft cheeses, such as ricotta, feta, and mozzarella, have a high moisture content and a shorter shelf life. They typically last about a week in the fridge, but their quality and taste will start to decline before that. Semi-hard cheeses, including cheddar, Gruyère, and Monterey Jack, have a slightly longer shelf life of around two to three weeks. Hard cheeses, such as aged cheddar and Parmigiano Reggiano, are low in moisture, making it difficult for bacteria to flourish. As a result, they have the longest shelf life, lasting about four weeks in the refrigerator once opened. Unopened packages of hard cheese can even last up to six months.

Signs of Spoilage

The most obvious sign of spoilage is the presence of unintentional mold. For semi-soft to hard cheeses, you can cut off the moldy part and consume the rest. However, for soft cheeses with high moisture content, it's best to discard the entire cheese if mold is present, as it can spread quickly. Other signs that your cheese has gone bad include an unintentional bitter flavour, a fermented fruit taste, and a fizzy sensation on the tongue.

By following these guidelines, you can ensure that your cheese remains fresh and flavourful, complementing the rich and creamy texture of your vodka sauce.

Basil

When using basil in cooking, it is important to add it at the right time. If it is cooked for too long, it can become bitter, so it is usually added towards the end of the cooking process, or used as a raw garnish. Basil is also commonly used in salads, where its fresh flavour can be fully appreciated.

When choosing basil to use in vodka sauce, it is best to opt for fresh basil leaves, rather than dried. They have a better flavour and texture, and will elevate the dish.

Frequently asked questions