Vodka Sauce
This Vodka Sauce comes together with a mix of fresh and pantry ingredients, simmered with a splash of vodka for a rich, creamy sauce that beats anything store-bought.
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Store-bought vodka sauce was about all I knew until I started making my own. It turns out the mix of flavors, plus a splash of balsamic vinegar, does more for the taste than the vodka or heavy cream ever could.
This version is creamy without going overboard on the richness. It thickens up nicely, so I like pairing it with a pasta shape that gives the sauce plenty of surface area to cling to — think fusilli, rigatoni, or penne.
Once you’ve got this technique down, those store-bought jars can stay on the shelf. This is a sauce anyone can master.
Serving Suggestions for Vodka Sauce
This sauce is endlessly flexible beyond the fusilli I often use. Toss it with rigatoni or penne for maximum cling, spoon it over gnocchi for something heartier, or use it as the sauce base for Spaghetti and Meatless Meatballs. Just swap in this vodka sauce for the red sauce. It’s also great spooned over a baked eggplant parmesan.
Make-Ahead and Storage
Vodka sauce keeps well, which makes it a good candidate for meal prep. Let it cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally. The cream can separate if it heats too fast, so avoid the microwave if you can.
Vodka Sauce
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, diced (about 1 ½ cups)
- 2 cloves garlic, minced
- 28 ounces canned whole tomatoes
- 8 ounces canned tomato sauce
- 2 tablespoons tomato paste
- ½ cup vodka
- 2 tablespoons balsamic vinegar
- ⅓ cup heavy cream
- ⅓ cup fresh basil leaves, plus more for serving
- 3 tablespoons fresh grated parmesan, plus more for serving
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Pro tip: use a skillet with a lid.
- Once oil is heated, add diced onion and cook until translucent, about 7–10 minutes. Add garlic and cook for another 1–2 minutes.
- Add whole tomatoes and break up with the back of a wooden spoon. Pour in vodka and tomato paste, and season with salt and pepper. Cover and bring to a boil.
- Once sauce starts to boil, reduce heat to simmer. Add balsamic vinegar. Cover and continue to simmer for about 20 minutes, stirring occasionally.
- In a blender, grate parmesan cheese and add fresh basil leaves.
- Once sauce has cooked and thickened, stir in the cream. Carefully pour sauce into the blender with cheese and basil, and blend until smooth.
- Return sauce to the skillet and toss with your favorite prepared pasta, or spoon over pasta and serve immediately.
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