There’s nothing quite like a comforting bowl of pasta, and this Vodka Sauce has become a go-to in our house. I’ve made it countless times for my family, and it’s always a big hit. The vodka might seem like an unusual addition, but it plays an important role by enhancing the flavor of the tomatoes and giving this creamy sauce its signature silky texture. And don’t worry, the alcohol does cook off, making it family-friendly while still adding depth to the dish. (Although, the vodka can easily be left out for a delicious tomato cream sauce that still delivers on flavor if preferred. Your call!)
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Easy Recipe for Vodka Sauce
This easy vodka sauce recipe makes a LOT and is incredibly budget-friendly, using simple pantry staples that are easy to keep on hand. While it’s perfect tossed with pasta (I love it with rigatoni or penne), this sauce is wonderfully versatile. Try it layered in lasagna, spooned over grilled chicken, or swirled into soups for a rich, tomatoey boost (be sure to check out the other serving ideas I’ve shared below). It freezes well, too, making it a great make-ahead option for busy weeknights. No matter how you serve it, I promise this homemade vodka sauce is always a crowd-pleaser!
- For anyone who prefers to skip the alcohol, you can leave the vodka out of this recipe. It’ll still be a delicious tomato cream sauce without it! I’d swap the vodka with equal parts chicken or veggie broth. Water with a splash of lemon juice will also work (the lemon will add a little acidity and zing that you’d otherwise miss by skipping the vodka!)
- I like using canned tomato paste to give this sauce the best concentrated tomato flavor while keeping costs and the total cooking time to a minimum!
Vodka Sauce Recipe
- 1 Tbsp olive oil ($0.19)
- 4 garlic cloves (minced, $0.32)
- ½ tsp crushed red pepper ($0.07)
- 12 oz can tomato paste ($1.22)
- ½ cup vodka (4 oz, $1.98)
- 2 cup heavy cream (16 oz, $3.37)
- 4 Tbsp salted butter (2 oz, $0.50)
- ½ cup freshly grated parmesan cheese (4 oz, $0.74)
- salt (to taste, $0.04)
- freshly cracked black pepper (to taste, $0.04)
Gather your ingredients.
Heat olive oil in a medium skillet on medium heat. Once heated, add garlic and crushed red pepper, sauté for 30 seconds being careful not to burn garlic.
Add tomato paste to the pan, stirring well for 1-2 minutes.
Deglaze pan by adding vodka until all is absorbed into the mixture.
Slowly stir in heavy cream, whisking mixture until smooth. Let simmer for 3-4 minutes.*
Finish sauce by stirring in the cold butter and parmesan cheese and adding in salt and pepper to taste. Enjoy with your favorite pasta** or however you’d like.
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**Serve with 1 lb of your favorite pasta. Mix ½ cup of reserved pasta water into the sauce before tossing with the cooked pasta.
Serving: 1serving (½ cup)Calories: 365kcalCarbohydrates: 10gProtein: 6gFat: 31gSodium: 500mgFiber: 2g
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how to make Vodka Sauce step-by-step photos
Gather all of your ingredients.
Sauté the garlic: Add 1 Tbsp olive oil to a medium skillet over medium heat. When the oil is heated, add 4 cloves minced garlic and ½ tsp crushed red pepper. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Make the sauce: Add 12 oz. canned tomato paste to the skillet and stir to combine. Stir well for 1-2 minutes to bloom the tomato paste (this helps deepen the flavor).
Deglaze the pan by adding ½ cup (4 oz.) vodka until it’s all absorbed into the mixture.
Now, whisk in 2 cups heavy cream. Keep whisking until the sauce becomes smooth and combined. Let it simmer (don’t boil) for 3-4 minutes.
Season to taste: Now stir in 4 Tbsp cold salted butter and ½ cup shredded Parmesan cheese until melted. Season with salt and black pepper to taste.
Serve: Now serve with your favorite pasta (this sauce makes enough for 1lb of pasta), or see my serving suggestions below for more ideas.
- Use freshly grated Parmesan. I recommend using freshly grated Parmesan in this recipe when possible. It melts much better than the pre-shredded cheese, which often has anti-caking agents added that can affect the melt and texture of your sauce.
- Add a pinch of sugar. My family loves the flavor of this vodka cream sauce, just as it is. Sautéing the tomato paste for 1–2 minutes helps bring out its natural sweetness and deepen the flavor, but if it still tastes a little too tangy for your taste, a small pinch of sugar can help balance it out.
- Want more heat? Feel free to bump up the crushed red pepper for a spicy vodka sauce!
Serving Suggestions
I almost always serve this quick vodka sauce with some sort of pasta. It’s a classic pairing that can be mixed with chicken, shrimp, or any protein you love, and it makes the easiest midweek meal EVER. But I’ve also tried this easy sauce in a few other ways that are just as satisfying:
- Swap it with the marinara sauce when making chicken Parmesan
- Try it as a pizza sauce with your favorite toppings (it’s SO good in our calzones recipe!)
- Drizzle it over grilled vegetables or meat
- Use it as a base for lasagna or any other baked pasta dish you love, like our baked mostaccioli
- As a dipping sauce for bread
- Swirled through homemade soups for a creamy, tomato flavor
Storage & Reheating
This vodka tomato sauce recipe keeps well in the fridge for up to 3-5 days. Let it cool completely before storing it in an airtight container. It also freezes well! Once cooled, transfer it to a freezer-safe container and freeze for up to 6 months. Reheat it on low (don’t let it boil to avoid it separating) in the microwave or on the stovetop, or use it as directed in your chosen recipe.
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