Can Babies Eat Vodka Sauce?

Vodka sauce is a sauce composed of a smooth tomato paste, combined with vodka, Italian herbs and heavy cream. It is the key ingredient in the Italian penne alla vodka recipe. The vodka plays the role of releasing the flavors from the tomato, which are in a normal case inaccessible. In the Italian cuisine, it is common to use different types of alcoholic beverages, like wine for example in order to release hidden flavors. Alcohol is also an emulsifier, which keeps the sauce together.

Regular sauces like soy sauce, ketchup or mayonnaise contain high levels of salt, which is not healthy neither for adults, nor for children or for babies.

Does Vodka Add Flavor To Vodka Sauce?

Vodka changes the flavor of the sauce, not only because it helps in releasing the tomato’s flavor, but also by adding a touch of heat and a sort of sharp bite, helping in balancing out the sweetness of the tomatoes.

Pediatricians do not forbid the use of vodka sauce in babies’ food, because the traditional vodka sauce recipe contains only a small amount of alcohol, which should evaporate out during cooking, so the alcohol does not get into a baby’s system. But if you want to substitute the vodka, you can do so with water and a squeeze of lemon.

Vodka Sauce Pasta

Ingredients: 3 tbsp extra virgin olive oil, 1 chopped medium onion, 3 minced garlic cloves, ¼ tsp red pepper flakes, 800g can of whole peeled tomatoes, 1/3 cup of vodka, 1 tbsp tomato paste, 1 tbsp balsamic vinegar, 1 tsp kosher salt, ¼ cup of fresh chopped basil, 2 tbsp grated parmesan cheese, 500g penne pasta, fresh black pepper to taste.

Heat the olive oil over medium heat in a large sauce pan, add the onions and the garlic and cook until they are soft, add the red pepper flakes and cook for another minute. Stir in the whole peeled tomatoes and the vodka and cook for about 7 minutes, stirring from time to time. Stir in the tomato paste, the balsamic vinegar, salt and black pepper to taste.

Reduce the heat, simmer partially covered for about 20 minutes, until reduced by half, stirring from time to time. Meanwhile cook the pasta in salted water, according to the directions on the package. Drain the pasta and put aside. Transfer the tomato mixture into a food processor, add the basil and puree until smooth.

Transfer the sauce to the sauce pan and stir in slowly and partially, cooking until warmed through. Stir in the grated parmesan cheese and the cooked pasta. Serve immediately.