By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.
Preferences
DenyAccept All
Let's Talk
Member Log In
Join Now

Low Carb Nick & Toni’s Vodka Sauce Recipe

Prep Time

20 minutes

Total Time

120 minutes

Yield

12
servings

Ingredients

  • ¼ cup olive oil
  • 1 medium Spanish onion (chopped)
  • 3 garlic cloves (diced)
  • ½ teaspoon crushed red pepper flakes
  • 1½ teaspoon dried oregano
  • 1 cup vodka
  • 2 cans peeled plum tomatoes (28-oz cans)
  • 2 teaspoons kosher salt
  • Freshly ground pepper
  • 4 tablespoons oregano (fresh)
  • 1 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • (Cooked Italian sausage, chicken sausage, ground turkey, or beef (optional) )
  • (Serve with sauteed zucchini noodles, rinsed & sauteed Miracle Noodles, cooked spaghetti squash, or roasted cauliflower florets (optional)

Nutrition Info Per Serving

Serving Size

½ cup

Carbohydrates

7
g

Protein

2
g

Fat

12
g

Calories

190

When you need to revamp your dinner menu, choose this delicious recipe for low carb nick & toni’s vodka sauce. With just a few ingredients, you can shake up your normal routine with this mouthwatering copycat of nick & toni’s vodka sauce. Additionally, it is a excellent choice for a diabetes-friendly menu.

Instructions

  1. Preheat oven to 375℉
  2. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
  3. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons of salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 ½ hours. Remove the pan from the oven and let cool for 15 minutes.
  4. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
  5. Reheat the sauce, add 2 tablespoons of fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.
  6. Combine with optional protein (see above), if preferred
  7. Serve atop either rinsed and sautéed Miracle Noodles, sautéed zucchini noodles, roasted cauliflower, or cooked spaghetti squash.
  8. Serve with a generous sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.