This sauce is designed for the Vodka Sauce and Sausage Pizza recipe, but it works well on a plain cheese pizza too, like the thin-crust vodka pizza at Rubirosa in New York City. Whether on pizza or pasta, this sauce goes nicely with shellfish, especially shrimp and lobster. The sauce needs to cook for quite some time for its flavors to blend and mellow. I think 3o minutes is fine, but you can go longer if you want; just keep an eye on it and add a few spoonfuls of water if you need to thin it out.
- 75 grams (⅓ cup) vodka
- 50 grams (¼ cup) heavy cream
- 750 grams (3 cups) FWSY Sauce
- 5 grams (1 tablespoon) grated Grana Padano or Parmigiano-Reggiano cheese
- In a saucepan over medium-high heat, reduce the vodka until about 2 tablespoons remain, about 4 minutes. Pour in the cream and cook gently over low heat, stirring a few times, for 1 or 2 minutes.
- Add the sauce and cheese. Raise the heat to high for a few minutes,just until it starts to boil, then reduce the heat to medium-low and simmer, uncovered, for 3o minutes, keeping an eye on the sauce to prevent it from boiling rapidly.
- Set the sauce aside to cool, then pour it into a sealable container. I use a quart-sized deli container with a lid. Label the container with the date and refrigerate what you don’t use. It should keep for 1 week in the refrigerator.
Source: The Elements of Pizza by Ken Forkish