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Orgo-Life the new way to the future Advertising by AdpathwayThis vodka sauce recipe is rich and creamy with just the right amount of tang.
Vodka sauce is made with a rich tomato cream sauce, pancetta, parmesan cheese, and a shot of vodka for a velvety dish served over your favorite pasta.
- Flavor: This rich and creamy dish is made with tangy tomatoes that are mellowed by heavy cream, with vodka adding depth and flavor to the sauce.
- Skill Level: Vodka sauce is a quick and easy one-pot sauce that is beginner-friendly with impressive results.
- Technique: Crushing the whole tomatoes before using them gives this dish its classic texture and uses every bit of the juices.
- Prep Note: Make ahead and freeze until ready to use, or double the recipe to freeze half for a future meal (more information below).
Ingredient Tips for Vodka Sauce
- Tomatoes: Canned San Marzanos tomatoes will have the best flavor in this dish, but any high-quality canned tomatoes will work.
- Dairy: Heavy cream will make the sauce extra velvety, but half-and-half will work if a lighter sauce is preferred. Grate the parmesan cheese from a block since pre-shredded cheese won’t melt as well due to the anti-caking agents it’s packaged with.
- Pancetta: Pancetta is a much-needed salty balance to the creamy sauce. Bacon, prosciutto, or Italian sausage will also work.
- Vodka: No need for the pricey spirits, as vodka works primarily as an ingredient binder and flavor enhancer while cutting the acidity. White wine, chicken, or vegetable broth will also work.
- Pasta: Called Penne alla Vodka on restaurant menus, tubular-shaped pastas are perfect for holding the delicious sauce. Bucatini, rotini, and cavatappi are all good options.
- If serving with pasta, add a splash of pasta water to help the sauce cling to the noodles.
- If your sauce is tasting too acidic, add a pinch of sugar to offset the flavor.
- When reheating, make sure to reheat slowly to keep the cream from separating and stir well.
Storing Leftovers
Keep leftover vodka sauce in a covered container in the refrigerator for up to 4 days and freeze in zippered bags for up to one month.
More Favorite Pasta Sauces
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Easy Vodka Sauce
This creamy vodka sauce recipe blends tomatoes, pancetta, garlic, vodka, and cream for a rich, cozy pasta sauce that’s full of bold flavor and easy to make at home.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
- ▢ 28 ounces canned whole tomatoes with juices, 1 can
- ▢ ½ small onion finely diced
- ▢ 1 tablespoon olive oil or butter
- ▢ 4 ounces pancetta chopped, or bacon ½-inch dice
- ▢ 4 cloves garlic minced
- ▢ ⅓ cup vodka
- ▢ 14 ounces crushed tomatoes
- ▢ ½ teaspoon red pepper flakes
- ▢ 1 cup heavy whipping cream
- ▢ ⅓ cup shredded Parmesan cheese or romano cheese
- ▢ 3 tablespoons chopped fresh parsley
Using your hands, squish the whole tomatoes into a bowl to break them up (reserving the juices) and set aside.
In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.
This is enough sauce to toss with 16 oz dry pasta.
No vodka? No problem! Use a splash of white wine instead (although it won’t technically be vodka sauce anymore). If you’d like to make this recipe without alcohol, leave the vodka out. It will change the flavor but it will still be delicious.
San Marzano tomatoes are preferred if you can get them. Break up whole tomatoes by hand before using or with the back of a wooden spoon in the pan.
Add grilled shrimp, shredded chicken, or Italian sausage if desired.
Save some pasta water, if you mix the sauce with pasta, add a bit of reserved pasta water. Not only does it help with consistency, but the starches also help the sauce cling better.
Keep leftover sauce in an airtight container in the refrigerator for up to 4 days. It will keep in the freezer for 1 month.
Serving: 0.25of the recipe | Calories: 510 | Carbohydrates: 21g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 771mg | Potassium: 846mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1730IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Sauce
Cuisine Italian
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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