Made this tonight. Recipe here https://www.seriouseats.com/pasta-with-vodka-sauce.
I live in the UK so translated a few things. Used tomato puree where it said tomato paste, used San Marzano tomatoes for tinned, used Grana Padano in place of parmigiano and made fresh Pappardelle as I can’t make Penne.
This came out like something I’d buy out of a tin, not like a pasta sauce, but like a ready made macaroni or something. It wasn’t bad but definitely not worthy of all the glowing reviews I’ve read. My partner is ill at the moment so can’t really taste anything and she said it looks like baby food (then vomited, but not blaming that on the dish). I don’t disagree.
by Futhamucker1
17 Comments
I haven’t made this particular recipe, but I’ve personally never been a fan of vodka sauce and totally understand what you mean.
I’m not a huge fan of any version of this recipe, but for tomato paste, use the tomato stuff that comes in the tube that looks like a toothpaste tube. At least that’s what I use here in Portugal. Tomato puree is like tomato sauce in the US. Tomato paste is rich and thick and concentrated. Tomato paste adds extra body versus tomato puree or sauce.
Tomato paste is different and much richer in flavor than puree. I’d probably stick with a heartier pasta.
What’s lost in translation, is instead of tomato paste you used puree, we have puree here in the states, but it comes usually in a 28oz/825ml can and is still a much thinner consistency than Paste. Did you use tomato concentrate? Which y’all also call puree?
Tomato puree has about 1/3rd the concentration of tomato paste.
I mean, you swapped out four major ingredients in a pretty minimal recipe.
The biggest error I see here is that tomato puree and paste are quite different things, with tomato paste having much higher umami and sweetness (and flavor in general), and much lower moisture.
Tinned tomatoes also offer more acidity and flavor than fresh tomatoes.
Pasta shape also matters with sauces; I’m not an expert, but I’ve made tomato cream sauces and they are best with rigatoni.
This is my go to
https://hostthetoast.com/one-pot-penne-alla-vodka-with-sausage/
OP keeps getting downvoted but tomato paste is called tomato puree in the UK!
I’ve also found this recipe to be underwhelming
As it seems to be the main bone of contention, this is what we call tomato puree in the UK, which I believe is the same as tomato paste in the US (and in the recipe).
https://groceries.asda.com/product/passata-tomato-puree/napolina-double-concentrate-tomato-puree/33281964?&cmpid=ppc-_-pmax_google-_—_-google-_—_-dskwid-_dm&s_kwcid=AL!11432!3!!!!x!!&gclsrc=aw.ds&gad_source=1&gbraid=0AAAAADuzMygBgrduUXnnuezo-dmipR9A0&gclid=EAIaIQobChMI7enlufvViwMV_JlQBh3OwwJFEAQYAiABEgLZ7PD_BwE
One thing that I find helps visually with most of my recipes that look a bit barfy is to add chopped parsley on top.
I’d say sure. How much Vodka I have to drink?
UK here and a decent enthusiastic cook. I’ve never been blown away by this dish either and rarely cook it anymore.
I feel like maybe in the US it’s one of those recipes you grow up with so it tastes better? Kind of like UK-style spag bol or shepherds pie?
That being said, do make sure you are cooking the puree well before adding the next ingredient; that stuff is so sweet and acidic if not cooked off properly at the start.
Maybe US paste (what we would call puree) has more sugar / salt / flavorings than ours too?
I use minced calabrian chiles instead of red pepper flakes and sometimes add in crispy guanciale. Aside from all the correct ingredients suggestions this, IMO, will take it to the next level. The pasta shape is important as well. If you can’t make extruded pasta at home and are wanting to make your own I would opt for a gnocchi.
>used San Marzano tomatoes instead of tinned
Do you mean you used *fresh* San Marzano tomatoes instead of tinned? If so, that will have an *enormous* effect on flavor!
>made fresh Pappardelle as I can’t make Penne.
This will certainly have a textural effect, which can have a significant overall effect on how the dish is perceived as a whole.
Also, since you’re in the UK, it’s probably worth checking on exactly what type of cream you used (since, like the tomato paste/puree debacle, names are different across the pond).
I’m from the UK. The dish is simply sub par. Onto the next!
“I changed everything in the recipe and what I made is shit”