Vodka Sauce Recipe

I just made an Easy Homemade Vodka Sauce that somehow turns plain pasta into something dangerously moreish in 20 minutes.

I’m obsessed with this Easy Homemade Vodka Sauce because it tastes like reckless comfort in a bowl. I love how the vodka sneaks in, brightening ripe tomatoes while the heavy cream makes it dangerously smooth.

It’s not trying to be fancy, just honest and loud with tomato and cream and a little bite. I crave it on weeknights and for pushed-together dinners with friends.

But mostly I make it for myself, late, when the fridge is small and my standards are stubborn. A Creamy Tomato Sauce Recipe that’s actually worth showing up for.

No shame in licking the plate ever.

Ingredients

• Extra virgin olive oil: Basically slicks pan, adds fruity, peppery warmth.
• Unsalted butter: Adds creaminess and a soft, rich mouthfeel.
• Yellow onion: Sweet background note, gives body and mild crunch.
• Garlic: It’s punchy and aromatic, makes the sauce sing.
• Crushed red pepper flakes: Plus a flicker of heat, nothing crazy.
• Vodka: Brings brightness and helps flavors meld, kind of magic.
• Canned tomatoes: Tomato backbone, tangy and slightly sweet, heart of sauce.
• Heavy cream: Makes it silky, smooths acidity, adds indulgent richness.
• Granulated sugar: Tames tomato acid, just a hint of sweetness.
• Kosher salt: Essential seasoning, brings everything into balance.
• Black pepper: Little spice bite and subtle earthiness.
• Parmesan cheese: Umami boost, salty nutty finish, great melting texture.
• Fresh basil: Bright herbal lift, freshens every spoonful.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes, optional
• 1/2 cup vodka
• 28 oz (800 g) canned whole peeled or crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp granulated sugar
• 1 to 1 1/2 tsp kosher salt, to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• Handful fresh basil leaves, roughly chopped

How to Make this

1. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter melts and foams, then add the finely chopped onion and cook, stirring, until soft and translucent, about 4 to 5 minutes.

2. Add the minced garlic and 1/4 tsp crushed red pepper flakes if using, cook 30 to 45 seconds until fragrant but not brown, you want the garlic soft not burnt.

3. Turn the heat up a little and carefully pour in 1/2 cup vodka to deglaze the pan, scrape any browned bits from the bottom, then let the vodka bubble and reduce by about half, roughly 2 to 3 minutes so most of the alcohol cooks off.

4. Add the 28 oz canned tomatoes (if whole, break them up with a spoon or give a quick pulse in a blender first for a smoother sauce), bring to a gentle simmer and break down big chunks with your spoon.

5. Lower the heat to medium low and simmer the tomato mixture for about 8 to 10 minutes until it thickens slightly and tastes more mellow; stir occasionally so it doesn’t stick.

6. Stir in 1/2 cup heavy cream, 1/2 tsp granulated sugar, 1 to 1 1/2 tsp kosher salt to taste, and 1/4 tsp freshly ground black pepper; let it warm through for 1 to 2 minutes while tasting and adjusting seasoning.

7. Remove the skillet from the heat and stir in 1/4 cup freshly grated Parmesan cheese until melted and incorporated, the cheese helps thicken and give that savory depth.

8. Fold in a handful of roughly chopped fresh basil leaves, taste again and add more salt or pepper if needed; if the sauce feels too sharp add a splash more cream or a tiny pinch of sugar.

9. If you like a silkier sauce, blitz it briefly with an immersion blender right in the pan, or carefully transfer to a blender and pulse once or twice, but don’t overpuree unless you want it perfectly smooth.

10. Serve immediately over hot pasta or use as desired, top with extra grated Parmesan and a few basil leaves; this should all take about 20 minutes from start to finish.

Equipment Needed

1. Large heavy skillet (10 to 12 inch)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener
7. Immersion blender or countertop blender (optional)
8. Fine grater for Parmesan (or microplane)

FAQ

Vodka Sauce Recipe Substitutions and Variations

• Extra virgin olive oil: use 2 tbsp avocado oil or light olive oil if you want a milder flavor, or 2 tbsp grapeseed oil for higher heat cooking. They won’t taste as fruity, but they’ll do the job.
• Heavy cream: swap with 1/2 cup half and half plus 1 tbsp butter for richness, or 1/2 cup coconut milk for a dairy free option (it’ll change the flavor a bit).
• Vodka: replace with 1/2 cup chicken or vegetable broth plus 1 tbsp white wine vinegar for acidity, or use 1/2 cup dry white wine if you prefer a boozy depth.
• Parmesan cheese: use 1/4 cup Pecorino Romano for a saltier, sharper bite, or 1/4 cup nutritional yeast to keep it vegan; you may want to add a pinch more salt.

Pro Tips

1. Sweat the onion low and slow until totally translucent before garlic goes in; if the onion browns you’ll get a bitter note. Keep the heat medium low and stir often, not just once or twice.

2. When you add the vodka, turn the heat up just enough to get a lively bubble so it reduces fast. Scrape the pan well so those browned bits dissolve into the sauce, that’s where a lot of flavor hides.

3. If you want a smoother, more balanced tomato base, pulse whole canned tomatoes once or twice in a blender before adding them. If you like a bit of texture, leave them chunky and mash with the spoon while simmering.

4. Add the cream off the heat or on very low heat and taste as you go. Cream can mute acidity but also flatten flavors, so start with less and add more if it needs to be silkier. If it tastes too sharp, a tiny pinch of sugar fixes it quicker than more cream.

5. Finish with freshly grated Parmesan and a splash of reserved pasta water if you’re tossing with pasta. The cheese thickens and deepens the sauce, and a couple tablespoons of pasta water helps the sauce cling to noodles without thinning it out too much.