Bertolli Vodka Sauce 24 oz product details page

Bertolli Vodka Sauce 24 oz

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$2.24

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Product Information

nutrition information

  • Serving Size: 0.5cup
  • Serving Per Container: about 5
  • Amount Per Serving
  • Calories: 140 Calories from Fat: 90

  • %Daily Value*
  • Total Fat 10g 15%

  • Saturated Fat 5g 25%

  • Cholesterol 30mg 10%

  • Sodium 610mg 25%

  • Total Carbohydrate 10g 3%

  • Dietary Fiber <1g 3%

  • Sugars 9g

  • Protein 3g

  • Vitamin A 20%

  • Vitamin C 10%

  • Calcium 6%

  • Iron 6%

  • Trans Fat 0g

  • MetricServingSize 125g

  • * Percentage of Daily Values are based on a 2,000 calorie diet.
  • Ingredients:
  • Tomato Puree (Water, Tomato Paste), Diced Tomatoes [Tomatoes, Juice, Calcium Chloride (Firming Aid), Citric Acid], Cream, Onions, Vodka, Sugar, Parmesan and Romano Cheeses [Pasteurized Part-Skim Milk, Cheese Cultures (from Barley), Salt, Enzymes], Extra Virgin Olive Oil, Salt, Spices, Xanthan Gum, Citric Acid, Garlic.
  • Allergens & Warnings:
  • Do not buy if button is up.

From the Manufacturer

Overview

  • Bertolli Vodka Sauce, 24-Ounce Jar

    With Bertolli Vodka Sauce, you can create dishes that blossom with authentic Italian flavor. A subtle touch of vodka flavor tempered with fresh cream and tomatoes make for an essential ingredient in Chicken Parmesan with Caponata or Chicken with Peas, Parmesan, and Prosciutto.
    • Restaurant-quality sauce
    • Made with vodka, fresh cream, and tomatoes
    • Use to create Chicken Parmesan with Caponata

Recipe Ideas

  • Chicken Parmesan with Caponata

    Ingredients
    • 4 boneless, skinless chicken breasts (about 1-1/4 pounds)
    • 1 4-ounce jar caponata
    • 2 eggs
    • 2 tbsp water
    • 1 cup all-purpose flour
    • 1 cup plain, dry breadcrumbs
    • 1 cup canola oil
    • 1 24-ounce jar of Bertolli Vodka Pasta Sauce
    • 1/4 pound sliced prosciutto
    • 8 ounces sliced mozzarella cheese


    Directions

    1. Preheat oven to 375 degrees.

    2. Make a deep, 1-inch-long cut with the knife parallel to the cutting board inside of each chicken breast half to form a pocket. Season, if desired, with salt and pepper. Evenly stuff pockets with caponata, then press edges together to seal.

    3. Beat eggs with water in small bowl. Dip chicken in flour, egg mixture, and breadcrumbs.

    4. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken for eight minutes or until chicken is thoroughly cooked, turning once. Set aside.

    5. Spread 1 cup sauce in 13-by-9-inch baking dish, then add chicken. Evenly top chicken with sauce, then prosciutto and cheese. Bake for 15 minutes or until cheese is melted and sauce is bubbling.

    Recipe serves four.

    Prep time: 20 minutes

    Cook time: 20 minutes

  • Chicken with Peas, Parmesan, and Prosciutto

    Ingredients
    • 1-1/2 pounds boneless, skinless chicken thighs, cut into large chunks
    • 1 tbsp Bertolli Classico Olive Oil
    • 1/4 cup chopped onion
    • 2 cloves garlic, finely chopped
    • 1 24-ounce jar of Bertolli Vodka Pasta Sauce
    • 2 ounces prosciutto, chopped
    • 1/2 cup frozen green peas, partially thawed
    • 1/4 cup grated Parmesan cheese
    • Parmesan cheese shavings


    Directions

    1. Season chicken, if desired, with salt and ground black pepper.

    2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion for two minutes, stirring occasionally. Add garlic and cook, stirring frequently, 30 seconds.

    3. Add chicken and cook, turning occasionally, for six minutes or until browned. Stir in sauce and simmer for 5 minutes. Stir in prosciutto, peas, and grated Parmesan cheese. Simmer for one minute or until peas are heated through and chicken is thoroughly cooked.

    4. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.

    Recipe serves four.

    Prep time: 15 minutes

    Cook time: 15 minutes

About Bertolli

  • In 1865, Francesco Bertolli opened a small store in Lucca, Italy, selling regional foods such as wine, cheese, olives, and olive oil. When Italians emigrated to America in the late 1800s, they wrote to Bertolli asking him to send crates of olive oil, making him Italy's first olive-oil exporter.

    Since then, Bertolli has grown beyond olive oil to include a broad range of restaurant-quality pasta sauces and frozen meals that stay true to authentic Italian cuisine.

Package Contents

  • Bertolli Vodka Sauce, 24-Ounce Jar.