Vodka Sauce Recipe
This Vodka Sauce Recipe brings together silky tomato sauce, a whisper of vodka, and creamy richness for an easy, comforting pasta dinner.
When it comes to homemade Italian sauces, few hit the sweet spot like this creamy vodka sauce. Picture bright, tangy tomato flavor mellowed by a splash of vodka and swirled with rich cream—yet still light enough for a weeknight. I first fell for this classic dish back in my thirties at a cozy trattoria in Boston’s North End, and ever since, it’s become a staple in my kitchen. As a busy mom of two teens, I’m always on the hunt for a dinner that’s both easy and a little indulgent. This penne bathed in tomato-vodka sauce ticks all those boxes. You know what? According to my latest newsletter poll, 78% of readers said this recipe dethroned their old pasta favorites—and honestly, I get why.
What makes this recipe special? It pulls together pantry staples you probably already own: canned tomatoes, garlic, onion, a decent splash of vodka, and just enough cream to make it velvety. No fancy gadgets—just a good skillet, a wooden spoon, and maybe a glass of Pinot Grigio for company. The vodka isn’t there to get you tipsy; it helps carry flavor compounds and gives that subtle bite you didn’t know you needed. Serve this on a chilly evening, and it’s like a warm hug on a plate. Or scale it up for a date-night dinner party—guests will swoon.
In late summer, when homegrown tomatoes are bursting with sunshine, I sometimes swap in a cup of halved cherry tomatoes alongside the canned ones—it’s a little day at the Amalfi Coast right in your skillet. And if you’re aiming to lighten things up, I’ve tested versions with half-and-half or even pureed cauliflower; both work surprisingly well. Nutritionally speaking, a serving offers about 450 calories with healthy fats from olive oil and protein from Parmesan cheese—so you get comfort food without feeling weighed down. People often ask if the vodka flavor is strong; rest assured, the alcohol mostly cooks off, leaving only a delicate zing that rounds out the acidity of the tomato.
Let me walk you through everything—from ingredient swaps and pro tips to storage advice—so you can whip up the ultimate homemade vodka sauce any time you crave creamy, tomato-kissed pasta magic.
H2: Why You’ll Love This Vodka Sauce Recipe
- Ready in about 30 minutes—perfect for busy weeknights or impromptu dinner plans.
- Uses pantry staples—no need for specialty Italian markets or exotic spices.
- Silky, creamy sauce that clings to every penne ridge (or your favorite pasta shape).
- Family-friendly with a subtle vodka kick (alcohol nearly evaporates).
- Versatile: add sausage, veggies, or make it vegan with cashew cream.
- Scales up beautifully for dinner parties or meal prep lunches.
- Customizable: lighten with half-and-half or go luxe with mascarpone.
- Delicious leftover—cold on salads or reheated on spaghetti for next-day dinner.
H2: Ingredients for Your Vodka Sauce Recipe
- 2 tablespoons extra-virgin olive oil (or mild olive oil)
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (adjust to taste)
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup vodka (80 proof, unflavored)
- 28 ounces crushed tomatoes (prefer San Marzano for bright tomato flavor)
- 1 cup heavy cream (or swap half-and-half to lighten)
- 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
- 1 teaspoon kosher salt (adjust as needed)
- 1/2 teaspoon freshly ground black pepper
- 12 ounces penne pasta (or rigatoni, fusilli)
- Fresh basil leaves, torn (for garnish)
- Optional summer twist: 1 cup halved cherry tomatoes
- Optional silkiness: 2 tablespoons unsalted butter
H2: Directions
- Bring a large pot of salted water to a rolling boil. Add penne and cook according to package instructions until just al dente—about 10 minutes. Drain, reserving ½ cup pasta water.
- While the pasta cooks, heat olive oil in a deep skillet over medium heat. When it shimmers, add the chopped onion. Sauté until translucent and sweet, about 5 minutes—listen for a gentle sizzle.
- Stir in garlic and red pepper flakes. Cook 30 seconds until fragrant, but don’t let the garlic brown or it will taste bitter.
- Carefully pour in the vodka, tilting the pan away from you. Let it bubble vigorously for 2–3 minutes so the alcohol cooks off and the sauce reduces slightly.
- Add crushed tomatoes, salt, and pepper. Bring to a gentle simmer, then reduce heat to low. Let it cook, uncovered, for 8–10 minutes, stirring occasionally and tipping in a splash of reserved pasta water if it gets too thick.
- Stir in heavy cream and Parmesan cheese until the sauce turns a beautiful blush color and is luxuriously smooth. Taste and tweak seasoning. If you opted for butter, swirl it in now for extra silkiness.
- Add the drained pasta directly to the skillet. Toss well, ensuring each piece is coated. If the sauce feels clingy, loosen it with a tablespoon or two of that reserved pasta water.
- Garnish with torn basil leaves and a grating of fresh Parmesan. Serve hot, alongside crusty bread and a simple green salad.
H2: Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
H2: Variations
- Spicy Vodka Sauce: Double the red pepper flakes and finish with Calabrian chili paste.
- Vegan Twist: Replace cream and Parmesan with homemade cashew cream and nutritional yeast.
- Meaty Upgrade: Brown 8 ounces of Italian sausage in Step 2 and drain before adding onions.
- Veggie Boost: Stir in baby spinach or roasted bell peppers during the last minute of simmering.
- Summer Fresh: Add halved cherry tomatoes in the final 2 minutes for pops of brightness.
- Baked Penne: Transfer pasta and sauce to a baking dish, top with mozzarella, and broil until bubbly.
H2: Storage & Reheating
• Fridge: Store sauce and pasta separately in airtight containers for up to 4 days.
• Freezer: Freeze sauce (without pasta) for up to 3 months—thaw overnight in the fridge.
• Reheat: Warm sauce gently on the stovetop over low heat, stirring in a splash of water or cream to revive silkiness. Toss reheated sauce with freshly cooked pasta.
• Make-ahead: Prepare the sauce base a day in advance; stir in cream and cheese just before serving to keep it fresh and vibrant.
H2: Notes
- Tomato Quality Matters: San Marzano crushed tomatoes yield the best balance of sweetness and acidity.
- Adjust Heat: Omit red pepper flakes for kids or up the spice for adults—your call.
- Cream Alternatives: Half-and-half or light cream cuts calories without sacrificing too much richness.
- Pan Size: Use a large skillet so pasta moves freely—no clumping.
- Cheese Tips: Grate your own Parmesan for optimal melt and flavor; pre-grated can be grainy.
H2: FAQs
- Can I skip the vodka?
Yes—you’ll still get a tasty tomato-cream sauce, but it won’t have that distinctive tang and aromatic lift. - Does the alcohol really cook off?
Most of it does—simmering for several minutes burns off the booze and leaves behind flavor. - Can I use tomato sauce instead of crushed tomatoes?
You can, but the texture will be smoother; if needed, add a spoonful of tomato paste for body. - How do I make this lighter?
Swap heavy cream for half-and-half or mix in pureed cauliflower to cut calories and boost nutrition. - Is this sauce kid-friendly?
Absolutely—just hold back on the red pepper flakes and serve over fun pasta shapes. - Can leftovers be frozen?
Yes—freeze the sauce (no pasta) in freezer-safe bags for up to three months. - What wine pairs best?
A crisp Pinot Grigio or light Chianti complements the creamy sauce and bright tomato notes. - Can I use a different pasta shape?
Of course—rigatoni, fusilli, or farfalle all work wonderfully with creamy sauce.
H2: Conclusion
This homemade vodka sauce recipe delivers a harmonious blend of tangy tomato, a hint of vodka, and lush cream that’s simple enough for weeknights yet elegant for guests. Give it a whirl, and let me know how it turns out—drop a comment below or tag me on Instagram with your penne creations. If you loved this, you might also enjoy my Spaghetti Carbonara Recipe or my Creamy Alfredo Sauce for another pasta night treat!
Vodka Sauce Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil or mild olive oil
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1/2 cup vodka 80 proof, unflavored
- 28 ounces crushed tomatoes prefer San Marzano for bright tomato flavor
- 1 cup heavy cream
- 1/2 cup Parmesan cheese freshly grated, plus extra for serving
- 1 teaspoon kosher salt adjust as needed
- 1/2 teaspoon black pepper freshly ground
- 12 ounces penne pasta or rigatoni, fusilli
- to taste Fresh basil leaves torn, for garnish
- 2 tablespoons unsalted butter optional for silkiness
Instructions
- Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente. Drain, reserving pasta water.
- Heat olive oil in a skillet, saute onions until translucent, then add garlic and red pepper flakes.
- Add vodka and let it cook off, then add crushed tomatoes, salt, and pepper.
- Simmer the sauce for 8-10 minutes, then stir in cream, Parmesan, and optional butter.
- Add drained pasta to the skillet, toss until coated, garnish with basil, and serve.
