So a good friend and I were discussing vodka pasta sauce the other day. We’re both fans. But couldn’t decide between using chopped, pureed, or various other forms of tomatoes. I was torn between cooking the version in How to Cook Everything because of loyalty to this blog, but I also deeply love the Pioneer Woman and her many delightful recipes (I pre-ordered my copy of her cookbook just yesterday!). A side by side comparison was in order.
Ingredients: On the left we have How to Cook Everything, except that it didn’t take garlic, please ignore it. Also ignore the labels on the cans, I should really start paying attention to what I put in the cart instead of what the shelf says. On the right we have Pioneer Woman’s ingredients.
First you start off with your oil and/or butter and onions. Both recipes called for a whole onion, since Bryan doesn’t like any bit of onion, I compromised and put half an onion in each. I’m nice like that.
Then things changed.
Another significant difference is that PW calls for a cup of cheese when you toss the sauce with the pasta. But I didn’t notice a big difference in taste.
Bryan and I each got a bowl of each. Fortunately for all of you, I documented Bryan tasting each one. (For the record, he’s not naked, he had just come back from a run and got out of the shower as dinner was ready.)
He decided after the initial tasting that Pioneer Woman won. But ultimately both were delicious and we couldn’t decide on a clear winner. It just depends on what kind of texture you are looking for.
As I am typing this I’m eating them both and they are even better the second day, like most pasta sauces. You cannot lose with a delicious, creamy vodka sauce.