This velvety vodka sauce is a luxurious blend of rich tomatoes, smooth cream, and a hint of vodka that adds depth and complexity. Its silky texture clings perfectly to pasta, creating a dish that’s both comforting and indulgent. With just 15 minutes of prep and 45 minutes of cooking, you’ll have a restaurant-quality sauce ready to elevate your weeknight dinner. The flavors are bold yet balanced, with a touch of sweetness from the tomatoes and a subtle kick from the vodka.
Each bite is a symphony of creamy, tangy, and savory notes, making it impossible to resist. Packed with 21g of protein and 7g of fiber per serving, it’s as satisfying as it is delicious. Perfect for impressing guests or treating yourself, this sauce is a true crowd-pleaser. The aroma alone will have everyone gathering around the kitchen, eager for a taste.
Ingredients for Vodka Sauce
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons (28 g) butter (salted or unsalted)
- 1 medium yellow onion (140 g), finely chopped (about 1 cup)
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ – ½ teaspoon red pepper flakes (adjust for desired spiciness)
- ⅓ cup (80 ml) vodka
- 28 oz canned whole peeled tomatoes or crushed tomatoes (undrained)
- 10 large fresh basil leaves, torn or cut into ribbons (or substitute 2 teaspoons dried basil)
- 1 cup (265 ml) + 2 Tablespoons heavy cream
- ¼ cup (20 g) freshly grated parmesan cheese (plus extra for serving)
- 16 oz pasta (optional, if serving with pasta)
Step-by-Step Instructions
- In a large pot, warm the olive oil and butter over medium heat until the butter is melted.
- Add the onion and sauté until softened and beginning to turn translucent, about 3-5 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Cook, stirring, until the tomato paste deepens in color.
- Gradually pour in the vodka, scraping the bottom of the pan to release any browned bits. Cook, stirring frequently, until the vodka reduces by half and loses its potent alcohol scent.
- Add the tomatoes and basil, breaking or mashing the tomatoes with a spatula as they cook.
- Stir in the heavy cream until well combined.
- Puree the sauce until smooth using an immersion blender or by transferring it in batches to a blender. Return the sauce to the pot.
- Reduce the heat to low and bring the sauce to a simmer. Cook uncovered for 30 minutes, stirring occasionally. (If serving with pasta, start cooking it now according to package instructions.)
- After simmering, stir in the parmesan cheese until melted. Serve over cooked pasta or toss together before serving. Store leftovers in an airtight container in the refrigerator for up to a week.
Perfect Pairings: Serving Suggestions for Vodka Sauce
Vodka sauce is incredibly versatile! Serve it over your favorite pasta, like penne, rigatoni, or fettuccine, for a classic dish. For a twist, try it with gnocchi or as a dipping sauce for garlic bread. You can also use it as a base for baked dishes like lasagna or stuffed shells. Don’t forget to top with extra freshly grated parmesan and a sprinkle of fresh basil for a finishing touch!
Storing and Reheating Your Sauce Like a Pro
Store leftover vodka sauce in an airtight container in the refrigerator for up to a week. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of cream or pasta water to loosen it. For longer storage, freeze the sauce in portion-sized containers for up to 3 months—just thaw overnight in the fridge before reheating.
Spice It Up: Recipe Variations to Try
Customize your vodka sauce to suit your taste! Add cooked pancetta or crispy bacon for a smoky flavor, or stir in sautéed mushrooms for an earthy twist. If you prefer a richer sauce, swap the heavy cream for mascarpone cheese. For a vegetarian-friendly version, skip the parmesan or use a plant-based alternative. Experiment with different herbs like oregano or thyme to make it your own!
Time-Saving Tips for Busy Cooks
Short on time? Use crushed tomatoes instead of whole peeled tomatoes to skip the mashing step. Pre-minced garlic and pre-chopped onions can also save prep time. If you’re making this sauce ahead, prepare it up to the simmering stage, then refrigerate and finish cooking when ready to serve. You can even double the recipe and freeze half for a quick meal later!
Essential Equipment for Smooth Sauce Making
An immersion blender is a game-changer for achieving a silky-smooth vodka sauce, but a regular blender works too—just blend in batches for safety. A heavy-bottomed pot helps prevent burning while simmering, and a microplane grater makes quick work of fresh parmesan. Keep a sturdy spatula handy for scraping up those flavorful browned bits from the pan!
Vodka Sauce
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter salted or unsalted
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 Tablespoon minced garlic
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 – 1/2 teaspoon red pepper flakes adjust based on desired spiciness
- 1/3 cup vodka
- 28 oz canned whole peeled tomatoes or crushed tomatoes, undrained
- 10 large fresh basil leaves torn or cut into ribbons (may substitute 2 teaspoons dried basil)
- 1 cup heavy cream + 2 Tablespoons
- 1/4 cup freshly grated parmesan cheese plus extra for serving
- 16 oz pasta if serving with pasta
Instructions
- In a large pot, warm the olive oil and butter over medium heat until butter is melted.
- Add the onion and saute until softened and beginning to turn translucent, typically about 3-5 minutes.
- Add the garlic to the pan and cook, stirring, until fragrant (about 30 seconds).
- Add tomato paste, Italian seasoning, salt, black pepper and red pepper flakes, stirring until everything is well combined. Continue to cook, stirring, until tomato paste deepens in color.
- Gradually pour in the vodka, scraping the bottom of the pan as you do to scrape up any browned bits. Cook, stirring frequently, until vodka reduces by half and loses its potent alcohol scent.
- Add tomatoes and basil, breaking/mashing them up with your spatula as you cook.
- Stir in the cream.
- Puree. If you have an immersion blender, use it to puree the sauce until completely smooth. Otherwise, transfer the sauce in batches to a blender to process until smooth, then return to the pot.
- Reduce heat to low and bring the sauce to a simmer. Allow it to cook, uncovered, for about 30 minutes, stirring occasionally. If serving with pasta, this is a good time to begin preparing it according to package instructions. You can serve sauce over cooked pasta or toss the two together before serving. See note for serving with pasta.
- After simmering, add parmesan cheese and stir in until melted. Use as desired or store in the refrigerator in an airtight container for up to a week before using.