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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I often reach for store-bought vodka sauce, but this easy recipe allows you to make it on your own from stovetop to blender. A splash of balsamic vinegar does some heavy lifting, along with the necessary vodka and cream that makes this sauce a signature.
My version is creamy without going overboard on the cream. It thickens up nicely, so I like pairing it with pasta that clings to the sauce. Fusilli, rigatoni, or penne work well. But this sauce is flexible, so you can serve it with whatever shape you prefer.
Once you have the simple technique down, homemade vodka sauce can become a regular weeknight staple or saved for special occasions.
Serving Suggestions for Vodka Sauce
While I often use fusilli with this recipe, any pasta shape makes the perfect pairing. Spoon it over gnocchi for something heartier, or swap the red sauce in my Spaghetti and Meatless Meatballs with this creamier alternative.
You also can try this sauce in your favorite lasagna recipe, or spoon it onto eggplant parmesan. The options really are endless.
Make-Ahead and Storage
Vodka sauce keeps well, which makes it a good candidate for meal prep on the weekend for use later in the week. Let it cool completely, then store in an airtight container in the refrigerator for up to 5 days. Because dairy can separate when frozen, I recommend leaving the cream out of the sauce if you plan to freeze it. Once thawed, you can gently heat on the stovetop and stir the cream in for serving.
Vodka Sauce
Ingredients
- 2 tablespoons olive oil
- 1 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. Add diced onion and cook until translucent, about 5 to 7 minutes. Add garlic and cook for another 1 minute.
- Add whole tomatoes and use a wooden spoon to break them up. Stir in tomato paste and season with salt and pepper. Bring to a simmer.
- Once simmering, pour in vodka, increase heat, and return to a simmer. Cook uncovered for 3 to 4 minutes to cook off the alcohol.
- Stir in tomato sauce and balsamic vinegar. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- Add parmesan cheese and fresh basil to a blender.
- Once sauce has thickened, stir in the cream. Carefully pour the sauce into the blender with the cheese and basil. Blend until smooth.
- Return sauce to the skillet, toss with cooked pasta, and thin with reserved pasta water if needed. Serve immediately.
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