Vodka Sauce

Easy homemade vodka sauce is the perfect sidekick to tender noodles. This insanely aromatic and flavorful sauce comes together on the stovetop in only 30 minutes!

Why this recipe works

Vodka sauce is a creamy, tomato-based sauce that brings a lovely dose of flavor to pasta, meatballs, and Italian sausages. Red pepper flakes, Italian seasoning, balsamic vinegar, garlic, and parmesan cheese add to why this sauce is over-the-top delicious. Give the finished sauce a wiz in a food processor with fresh basil leaves to infuse even more herby richness and I bet you will never go back to jarred sauces again.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VODKA – When we say the kind of vodka you use in this sauce matters, it means to choose your favorite vodka. Because after all, one of the main flavors in this sauce is the vodka and you want to enjoy the taste it puts forth. This is not the recipe to omit vodka in. It’s the star ingredient. If you want a tomato-based sauce without the vodka, check out my spaghetti with meatballs recipe. The taste is not overwhelming, it perfectly complements the creamy tomato sauce.

TOMATO – Both tomato paste and canned tomatoes are used in this recipe. The paste adds the tart-sour taste while the diced tomatoes add texture. 

How to Make Vodka Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic, onion, and red pepper flakes. Cook for 2-3 minutes.
2. Add tomato paste, vodka, canned tomatoes, dried basil, garlic salt, and black pepper. Bring to a gentle boil, stirring occasionally.
3. Add balsamic vinegar, heavy cream, and parmesan cheese. Stir to combine well and bring to a gentle boil.
4. Add contents of skillet to a food processor and toss in chopped fresh basil. Process until sauce is smooth and no chunks remain.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve vodka sauce over pasta or spooned onto chicken, garlic bread, meatballs, Italian sausage, you name it! 

More Sauce Recipes

• Bolognese Sauce
• Hollandaise Sauce
• Rosemary Cream Sauce
• Sweet and Sour Sauce

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Vodka Sauce

Rich, creamy, and over the top delicious – this vodka sauce recipe brings the pasta game to an entirely new level.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments, Dinner

Cuisine: American, Italian

Servings: 12 servings (6 cups total)

35 minutes mins

Calories: 91

Author: Amanda Davis

Ingredients

• ▢ 1 ½ Tablespoons olive oil
• ▢ 1 Tablespoon minced garlic
• ▢ ½ cup chopped onion
• ▢ 1 teaspoon red pepper flakes
• ▢ 2 Tablespoons tomato paste
• ▢ ¼ cup vodka
• ▢ 28 ounces canned diced tomatoes not drained
• ▢ 1 Tablespoon Italian seasoning
• ▢ 1 teaspoon garlic salt
• ▢ ½ teaspoon black pepper
• ▢ 2 ½ Tablespoons balsamic vinegar
• ▢ ½ cup heavy whipping cream
• ▢ ¼ cup grated parmesan cheese
• ▢ 4 fresh basil leaves or 1 teaspoon dried basil

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Food processor

Before You Begin

• If you don’t have fresh basil, you can substitute with 1 teaspoon of dried basil.
• When we say the kind of vodka you use in this sauce matters, it means choose your favorite vodka. Because after all, one of the main flavors in this sauce is the vodka and you want to enjoy the taste it puts forth
• Store cooled homemade vodka sauce in an air-tight container or sealed jar kept in the refrigerator for up to 5 days. Reheat in a saucepan over medium-low heat.
• To freeze, seal the fully cooled sauce in an air-tight jar, container, or large ziptop bag with some wiggle room at the top for expansion. Freeze for up to 5 months. Allow to thaw in the refrigerator overnight and reheat in a saucepan over medium-low heat.

Instructions

• Heat olive oil in skillet over medium high heat until shimmering. Add garlic, onion, and red pepper flakes. Cook for 2-3 minutes.
• Add tomato paste, vodka, canned tomatoes, dried basil, garlic salt, and black pepper. Bring to a gentle boil, stirring occasionally. Add balsamic vinegar, heavy cream, and parmesan cheese. Stir to combine well and bring to a gentle boil.
• Add contents of skillet to a food processor and toss in chopped fresh basil. Process until sauce is smooth and no chunks remain.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 91cal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 353mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg

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