Vodka Sauce
This iconic sauce is the love child of a bright, tangy tomato sauce and a luscious, velvety cream sauce — and the splash of vodka makes it completely unforgettable. It's restaurant-quality, made in about 30 minutes, and better than anything from a jar.
Equipment
- Large Deep Skillet or Sauté Pan - 12 inch / 30 cm, wide surface helps with caramelization and evaporation
- Immersion Blender - or countertop blender (optional but recommended for silky texture)
- Large pot - for boiling pasta
- Wooden spoon or silicone spatula
- Chef's Knife and Cutting Board
- Measuring cups and spoons
- Box grater or microplane - for Parmesan
- Colander - for draining pasta
- Ladle or serving spoon
Ingredients
- 2 tbsp extra-virgin olive oil - 30 ml
- 1 tbsp unsalted butter - 14 g
- 1 medium yellow onion - finely diced
- 5 garlic cloves - minced
- ¼ tsp crushed red pepper flakes - or more to taste
- 3 tbsp tomato paste - 45 g
- ½ cup vodka - 120 ml
- 28 oz crushed San Marzano tomatoes - 794 g, 1 can
- ¾ cup heavy cream - 180 ml
- ½ cup freshly grated Parmesan cheese - 50 g, plus more for serving
- Kosher salt - to taste
- freshly cracked black pepper - to taste
- fresh basil leaves - small handful, torn, for serving
For Serving
- 1 lb penne pasta - 450 g, cooked
- Parmesan cheese - for topping
- fresh basil - for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook 1 lb of penne according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
- In a large deep skillet over medium heat, warm olive oil and melt butter. Add finely diced onion with a pinch of salt and cook 6-8 minutes until soft and just golden at the edges.
- Add minced garlic and crushed red pepper flakes. Cook 1-2 minutes until fragrant and lightly golden, being careful not to burn.
- Push aromatics to the sides and add tomato paste to the center of the pan. Cook 2-3 minutes, stirring frequently, until it darkens to a rich brick-red color.
- Pour in vodka and deglaze the pan, scraping up browned bits. Simmer 2-3 minutes until reduced by half and the alcohol smell dissipates.
- Stir in the crushed San Marzano tomatoes and season with salt and pepper. Bring to a gentle simmer and cook uncovered 15 minutes, stirring occasionally, until slightly thickened.
- Using an immersion blender, blend the sauce directly in the pan until completely smooth and velvety. Skip this step for a chunkier sauce.
- Return sauce to medium-low heat. Stir in heavy cream until it turns a soft blush-pink. Simmer gently 3-5 minutes, stirring frequently, without boiling.
- Remove from heat and stir in grated Parmesan until fully melted and incorporated. Adjust seasoning with salt and pepper to taste.
- Add drained penne to the sauce and toss over low heat 1-2 minutes. Add reserved pasta water a splash at a time if needed to reach desired consistency.
- Serve immediately in warm bowls topped with additional Parmesan and torn fresh basil leaves.
Notes
- Don't skip caramelizing the tomato paste — this deepens the flavor of the entire sauce and is what separates homemade vodka sauce from jarred versions.
- Always use freshly grated Parmesan cheese. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly.
- Save your pasta water before draining! The starchy liquid is the secret to bringing the sauce to the perfect coating consistency.
- Add vodka before the tomatoes so the alcohol can cook off and deglaze the pan while the flavors concentrate.
- Once the cream is added, keep the sauce to a gentle simmer — a hard boil will cause the cream to separate and break the sauce.
- This sauce stores beautifully in the refrigerator for up to 5 days and actually tastes even better the next day.
- For a spicy version, double the red pepper flakes and add a pinch of cayenne for extra heat.
- This recipe is easily doubled and freezes well without the pasta for up to 3 months.
- Substitute heavy cream with half-and-half or full-fat coconut milk for a lighter version of the sauce.
- Add cooked Italian sausage, shrimp, or chicken to transform this into a hearty, protein-packed meal.