Alla Vodka Sauce with ingredients next to it

Alla Vodka Pasta Sauce

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Let’s make something unforgettable

Our Alla Vodka Pasta Sauce has quickly become a household staple with its irresistible flavor. Its versatility makes this pasta sauce a go-to for many. Top off your favorite pasta or get creative with it; make it into a lasagna, soup, or even spread it on a sandwich. Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Alla Vodka Pasta Sauce - the taste of Italy in every bite!

COOKING INSTRUCTIONS: 

Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta. 

RECIPE OF THE SEASON:

Penne Alla Vodka Pizza

Whipping this up for dinner? Tag @BotticelliFoods We'd love to see your creations!

INGREDIENTS:

PREPARATION:

  1. If using a pizza stone, place it in the oven and preheat to 450F. Let the stone heat for 10 minutes. If you don’t have a pizza stone, you can also use a pizza/baking pan, but wait to add it to the oven.
  2. Bring a salted pot of water to a boil over medium high heat and cook the pasta to package instructions for Al Dente. Strain and pour into a mixing bowl, then set aside. 
  3. In a small sauté pan, add the pancetta and fry until crispy. Remember the pancetta will continue cooking in the oven so cook according to your preference. Once done, place the crispy pancetta into a small bowl and set aside.
  4. If using a pizza stone, spread your pizza dough out into a circle. If using a baking pan, grease the bottom to help avoid sticking and spread the dough into the shape of your baking pan.
  5. Use a ladle full of the Alla Vodka Sauce and spread a thin layer across the pizza nearly to the edge.
  6. Pour the rest of the sauce into the bowl with the pasta and stir to combine. Use less sauce if preferred.
  7. Pour the pasta over the top of the pizza dough and using a spoon flatten out to the pasta into an even layer. Top off with the shredded mozzarella cheese and then the pancetta. Lastly grate some fresh parmesan over the top.
  8. Place your pizza on the hot stone or place the baking sheet in the oven and let cook until the bottom forms a nice crust and the cheese bubbles. Time will vary depending on the crusts thickness.
  9. Remove from the oven when done and let sit for one minute.
  10. In a small bowl, add the Finishing Extra Virgin Olive Oil, parsley, and garlic. Mix to combine and brush onto the crust. Gently slice up, serve and enjoy!

 

 

USE UP THE LAST SPOONFUL:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

  • Stir it into your scrambled eggs or omelet
  • Swirl into soups
  • Add it to your sautéed vegetables