Most sauces are built on a foundation, in the recipe above it is is the onion,oils and garlic. Adding flavors and aromatics enhances the foundation.
Consider what you are serving the vodka sauce with and make sure you cook out the alcohol or it will be quite strong. As with all sauces, if you wouldn't drink the liquor out of the bottle, don't us it in your sauce. A good quality vodka or even a flavored vodka will do wonders for a sauce.
Chicken and Shrimp in Vodka Sauce:
Saute (1) 6 oz. boneless chicken breast in hot oil, until browned.
Turn breast and brown on the other side.
Add 6 medium peeled and deveined shrimp
Add onion and garlic, saute another 2-3 minutes.Add tomatoes- fresh is better.
Add vodka to the pan, being careful to remove from direct flame.
Vodka should flame a bit- don't be scared.
Add 1/2 cup chicken stock, reduce by 1/2.
Add cream and parsley, reduce again by half.
Served nicely over a bed of linguine, sprinkle with additional parsley and fresh grated parmesan cheese.