Tomato&Vodka Pasta Sauce

Tomato and Vodka Pasta Sauce is a creamy vodka sauce balanced with tomatoes and garlic. Delicious and perfect with any shape of pasta, especially with Penne Rigate and Rigatoni to catch more sauce.

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The Heart of Italian Tradition, in Every Jar

IN ITALY, TOMATO SAUCE ISN'T JUST AN INGREDIENT – it's a ritual. From the sun-drenched fields of the South to family kitchens across the country, tomatoes are transformed into rich, velvety sauces that bring warmth and authenticity to every dish.
AT THE CORE OF OUR RECIPES LIES A SIMPLE YET POWERFUL BLEND: fresh Italian tomatoes, extra virgin olive oil, and a slow-cooking process that enhances every note of flavor. Whether paired with meat ragù, seafood, hearty soups, or the perfect pizza, our tomato sauces are crafted to honor generations of Italian culinary tradition.
EACH JAR CAPTURES THE ESSENCE OF ITALIAN COOKING – enriched with the aromas of basil, ricotta, olives, peppers, and chili – and designed to elevate your pasta dish from simple to unforgettable.
DID YOU KNOW? Tomato sauce first appeared in Italian cookbooks in 1690, but it wasn’t paired with pasta until 1839. Thanks to Lazzaro Spallanzani’s preservation techniques in 1762, Italians could finally enjoy tomato sauce year-round – turning it into a true staple from Naples to Parma.

Ingredients

Diced Tomatoes in Tomato Juice, Water, Tomato Paste, Olive Oil, Onion, Vodka, Sugar, Whey Protein Powder, Corn Starch, Salt, Basil, Garlic, Chili Pepper.
Contains: Milk.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately.

Nutrition Facts	Per 1/2 cup (125mg)	%Daily Value*
Calories	60
Fat	3g	4%
Saturated	0.5g	3%
Trans	0 g
Carbohydrate	8g	3%
Fibre	2g	7%
Sugars	4g	5%
Includes	1.5g Added Sugars	3%
Cholesterol	0 mg	0%
Sodium	520mg	23%
Protein	2g
Calcium		4%
Iron		10%
Potassium		6%
Vitamin D		0%

*5% or less is a little, 15% or more is a lot.

Recipes

Vegetarian

Fried polenta bites with tomato & vodka sauce

Ingredients (Serves 4)

250 g. corn flour for polenta
1 jar Fiorfiore tomato & vodka pasta sauce
500 ml. peanut or sunflour oil
Black pepper
Salt

Preparing

Prepare the polenta by bringing salted water to a boil (see directions on the polenta package for water quantity).
Pour in the polenta slowly and stir constantly so that no lumps are formed. Continue stirring until it is completely cooked. When done, add salt and pour into a greased pan, then let it cool.
As soon as the polenta has cooled well, turn it upside down on a cutting board and cut it into pieces of the size you prefer, flour it on all sides and fry it in hot oil until it is golden brown on all sides. In a saucepan heat the sauce with a little oil for 1-2 minutes.
Pour about a tablespoon of sauce over each square of polenta and decorate with a basil leaf.

Preparation time: 30' minutes

Tomatoes:
the king of Italian vegetables

Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).

The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.