I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Tuesday, October 12, 2010

Vodka Sauce. . .

This is a wonderful  Tomato Cream Sauce that works best with heavier pastas such as Gnocchi or Penne, Ziti, or Rigatoni. . .(Gluten free for Celiac's remember!!!)

Vodka Sauce:

2 Large Shallots chopped
1 Small Red Onion chopped
1 Medium Clove Garlic finely minced
8 oz. Pancetta diced
1/4 Cup Pignoli Nuts (Pine Nuts)
4 Large Fresh Basil Leaves roughly chopped
Salt and Pepper to taste
3 Tblspn. Olive Oil
3 Cups Crushed Tomatoes (No skins or seeds)
1 Cup Vodka (Plain with no flavor added)
1/4 Cup Heavy Cream

Heat Olive Oil in a skillet over high heat.  When hot, add chopped Pancetta and allow to brown until a light crisp starts to form at the edges.  Add the chopped Shallots, Red Onion and Garlic.  Stir and reduce heat to medium high.  Cook until Shallots and Onions begin to sweat. Add Pignoli nuts and allow the nuts to toast for a minute or two until they begin to turn a light golden color.  Remove pan from heat and add the Vodka.  Return pan to the heat and allow the Vodka to deglaze the pan while stirring and scrapping up the bits attached to the pan to incorporate the flavor into the sauce.  When Vodka is reduced by half, add the Crushed Tomatoes and stir to incorporate all ingredients.  Add heavy cream and stir to incorporate.  The sauce should be a rose color.  Salt and Pepper to taste.  Add chopped basil.  Stir and reduce heat to low to medium and allow the sauce to cook for an additional 30 minutes.  Stir frequently to avoid sticking.

The above Recipe is enough for 1 pound of pasta.  Recipe can be doubled if necessary.

NOTE:  This sauce is delicious with the homemade pasta recipe that I previously posted on February 16, 2010 which can be found in the Archives. 


  1. I can relate! I'm doing the same with my family's German and Spanish recipes. If you haven't tried quinoa flour yet, check it out. It's supposed to be second only to wheat flour in it's versatility. I'm loving the results I'm getting with it; particular with baked goods. I have yet to try making homemade pasta, but my kids are begging for ravioli, so I'm going to have to give it a try.

  2. Thanks for the tip Theresa. I will definitely give the quinoa flour a try!



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