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Vodka Sauce Recipe
This creamy homemade Vodka Sauce Recipe transforms simple pantry staples into a velvety, tomato-kissed dinner that’s ready in under 30 minutes—no heavy lifting, just pure Italian comfort.
Whether it’s a cozy weeknight or a festive gathering, this classic Italian-inspired creamy sauce brings a touch of elegance to your penne, rigatoni or even pizza. I first whipped up this recipe during a chilly autumn evening, craving something both soothing and spirited—hello, a splash of vodka! The gentle tang of tomato meets a whisper of heat from red pepper flakes, then melts into cream for that signature rosy hue. As a 50-year-old home cook in the US who’s collected family recipes for decades, I love how easy and adaptable this sauce is. Serve it for date night, pack it for office lunch, or gift a jar to your neighbor—everyone’s asking for seconds.
Why You’ll Love This Recipe
• No-fuss cooking: one pan, minimal cleanup.
• Ready in under 30 minutes—perfect for busy weeknights.
• Silky, creamy sauce without tasting overly heavy.
• Pantry-friendly: uses canned tomatoes and staple spices.
• Customizable heat level—mild or spicy, your call.
• Ideal for penne, rigatoni, spaghetti or even gnocchi.
• Kid-friendly flavor that adults adore, too.
• Makes great leftovers and freezes beautifully.
Ingredients
– 2 tablespoons extra-virgin olive oil (look for a grassy, cold-pressed brand)
– 1 small yellow onion, finely chopped (about 1 cup)
– 3 garlic cloves, minced (fresh, not jarred)
– 1/4 teaspoon red pepper flakes (adjust for spice)
– 1/2 cup quality vodka (Absolut or Tito’s work well)
– 1 (28-ounce) can San Marzano crushed tomatoes (for authentic sweetness)
– 1/2 cup heavy cream (or half-and-half for a lighter twist)
– 2 tablespoons unsalted butter (cold, cut into pieces)
– Salt and freshly ground black pepper, to taste
– 12 ounces penne pasta (gluten-free if needed)
– 1/2 cup freshly grated Parmesan cheese, plus extra for serving
– Handful of fresh basil leaves, torn (for garnish)
Substitutions & Tips:
- Swap heavy cream with coconut milk for a dairy-free version; add a pinch more salt.
- Use whole-milk yogurt stirred in at the end for tangy richness.
- If San Marzano isn’t on hand, fire-roasted tomatoes add great depth.
Directions
1. Heat oil over medium in a large skillet. Add the chopped onion and cook until translucent—about 5 minutes—stirring once so it doesn’t brown. (Tip: you want them soft, not crispy.)
2. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant. You’ll smell that sweet, toasty aroma—it’s the good stuff.
3. Pour in vodka and let it bubble away for 2–3 minutes. This step deglazes the pan and burns off the alcohol, leaving behind subtle warmth.
4. Carefully stir in the crushed tomatoes. Bring to a gentle simmer, cover partially, and cook for 10 minutes, stirring occasionally. If it thickens too quickly, add a splash of water or pasta cooking liquid.
5. Lower heat, pour in heavy cream slowly while stirring. The sauce will blush a beautiful pink. Add butter pieces, stirring until melted and silky. Season with salt and pepper to taste.
6. Meanwhile, cook penne in generously salted water according to package directions until just al dente. Reserve 1/2 cup pasta water before draining.
7. Toss the drained pasta into the sauce, stirring to coat evenly. If sauce seems too thick, add reserved pasta water, a tablespoon at a time.
8. Remove from heat, stir in Parmesan, and garnish with torn basil leaves. Serve hot, with extra cheese on the side.
Servings & Timing
Yield: Serves 4 generously
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
• Add sliced mushrooms and spinach for a veggie-packed spin.
• Stir in cooked Italian sausage or pancetta for extra protein.
• Use gluten-free pasta to keep it celiac-friendly.
• Swap vodka with dry white wine if you’re vodka-shy.
• Blend in roasted red peppers for smoky depth.
• Toss in sautéed shrimp at the end for a seafood twist.
Storage & Reheating
Refrigerate cooled sauce in an airtight container for up to 4 days. For longer storage, freeze in meal-sized portions for up to 3 months—thaw overnight in the fridge. Reheat gently in a saucepan over low heat, stirring in a splash of cream or pasta water to revive the sauce’s silky texture. You can also make the sauce a day ahead to let flavors meld even more.
Notes
• I learned that adding butter off-heat gives the sauce a glossy finish you can’t beat.
• If your tomatoes taste too sharp, stir in a teaspoon of sugar to balance acidity.
• For a lighter touch, try half-and-half but lower the heat when adding it to prevent curdling.
• Taste and adjust seasoning at each stage—salt early, pepper later.
• Letting the sauce rest off heat for a few minutes deepens the flavor.
FAQs
Q: Can I skip the vodka?
A: You can omit it, but vodka helps release tomato flavor compounds, giving you a richer sauce.
Q: Is this sauce spicy?
A: Only as much as you like—start with 1/4 teaspoon red pepper flakes and adjust to your taste.
Q: Can I make this dairy-free?
A: Absolutely—use coconut cream or cashew cream in place of heavy cream and skip the butter.
Q: How do I thicken a thin sauce?
A: Simmer longer uncovered or stir in a teaspoon of tomato paste for extra body.
Q: What’s the best pasta shape?
A: Penne or rigatoni hold the creamy sauce well, but fusilli or farfalle work just as nicely.
Q: Can I prepare sauce ahead for a party?
A: Yes—make it a day ahead and gently reheat, stirring in a bit of liquid to refresh.
Q: How do I prevent cream from splitting?
A: Lower the heat before adding cream and stir continuously.
Q: Will leftover sauce last in the freezer?
A: Up to 3 months—label and date your containers for easy meal planning.
Conclusion
This Vodka Sauce Recipe brings creamy, tomato-rich comfort to your table with hardly any fuss—just simple ingredients and a dash of flair. Give it a whirl next time you crave a cozy pasta dinner, then drop a comment below to let me know how it turned out. For more easy Italian favorites, check out my Lemon Garlic Shrimp or One-Pot Pesto Pasta recipes and keep the tasty ideas flowing!
Vodka Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil look for a grassy, cold-pressed brand
- 1 small yellow onion finely chopped
- 3 cloves garlic minced (fresh, not jarred)
- 1/4 teaspoon red pepper flakes adjust for spice
- 1/2 cup vodka Absolut or Tito’s work well
- 1 can San Marzano crushed tomatoes for authentic sweetness
- 1/2 cup heavy cream or half-and-half for a lighter twist
- 2 tablespoons unsalted butter cold, cut into pieces
- Salt and freshly ground black pepper to taste
- 12 ounces penne pasta gluten-free if needed
- 1/2 cup Parmesan cheese freshly grated
- Handful fresh basil leaves torn (for garnish)
Instructions
- Heat oil in a large skillet, add the chopped onion, and cook until translucent.
- Stir in the garlic and red pepper flakes until fragrant.
- Pour in the vodka and let it bubble away to deglaze the pan.
- Stir in the crushed tomatoes, simmer, and cook for 10 minutes.
- Lower heat, pour in cream slowly, add butter, and season with salt and pepper.
- Cook penne, toss in sauce, and stir to coat evenly. Add Parmesan and garnish with basil.
- Serve hot with extra cheese on the side.
