Homemade Homage: Andrew Bellucci's Vodka-Roni

The Vodka-Roni at Andrew Bellucci's is one of their best known and popular slices. It's a delicious recipe that brings the rich flavor vodka sauce to offset the spiciness of the pepperoni. It truly represents the heritage of Italian American cuisine. And it's not too hard to make at home either - but here's the thing; you have to make your own Vodka Sauce first. 

What is Vodka Sauce?

The origin of vodka sauce is a matter of debate;. Some claim it was created by Italian chefs in Bologna experimenting with American tastes, while others credit New York City restaurants for creating it. Either way. the sauce blends onions, garlic, tomato, cream, and vodka and a pinch of red pepper to create a rich and zesty sauce. 

Does Vodka Really Make a Difference?

Yes - the vodka really does bring out the flavors of the sauce, probably because of the way that alcohol breaks down and aerosolizes certain compounds in the sauce. If you're not comfortable with using vodka though, you can omit it. 

Vodka Sauce Recipe:

Ingredients

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2–3 cloves garlic, minced
• ½ tsp red pepper flakes (optional, adjust to taste)
• 1 cup tomato puree OR 1 can (14 oz) crushed tomatoes
• ½ cup vodka
• ¾–1 cup heavy cream
• Salt and black pepper to taste
• ½ cup grated Parmesan (optional but recommended)

Instructions

• Sauté the aromatics
  In a large skillet over medium heat, warm the olive oil and butter. Add the diced onion and cook until soft and translucent (about 5 minutes). Add garlic and red pepper flakes, cooking 30–60 seconds until fragrant.
• Add the tomatoes
  Pour in the tomato puree or crushed tomatoes. Let it simmer for 2–3 minutes.
• Deglaze with vodka
  Add the vodka. Let it simmer for 5–7 minutes, allowing the alcohol to cook off and the sauce to thicken slightly.
• Add the cream
  Reduce heat to low. Stir in the heavy cream until the sauce becomes smooth and pink. Taste and season with salt and pepper.
• Finish with cheese (optional)
  Stir in Parmesan for extra richness and body.
• Blend finished sauce for a very fine texture

How to Make Vodka Sauce Pizza:

Vodka sauce pizza is typically served with the sauce on top, but it's pretty straightforward otherwise. Start with a basic dough, stretched to your preferred size (typically around 14" for a manageable home pizza). Top with cheese, using a combination of whole milk mozzarella, and fontina (or your preferred mix). Put about 1 cup of the sauce over the cheese, in even lines or a swirl pattern so that each slice will end up with about the same amount of sauce when cut. Add pepperoni on top of the sauce - this allows the pepperoni to crisp better, giving you a better texture in the finished pizza. Use "cupping" pepperoni if possible. Cupping pepperoni is one that has a casing still on it (not pre-sliced) so that when it cooks, it forms tiny cups that hold some of the delicious drippings from the pepperoni. After baking, sprinkle or shred parmesan on top and add fresh cracked pepper.

Pro Tip: this home recipe is slightly different than how Bellucci's does it because in NYC, pizzerias typically make the whole pizza, then set it out to be cut and served by the slice. After it's ordered, the slice is then placed back in the oven to be reheated. In the case of Bellucci's Vodka-Roni, the pizza is cooked first without the sauce, then the sauce is applied and the pizza is set out, sliced and ready to order. So if you want to go for the "twice baked" style of a real NYC slice, do the pizza without the sauce first and cook normally, then apply the sauce and put it back in (by the slice or whole pie) for a minute or two. It won't taste that much different, but it will look prettier because the sauce won't spread out as much.