Vodka Sauce Recipe
Italian-American · Main course · 35 min total
A creamy, slightly spicy tomato sauce enriched with vodka, perfect for pasta. This recipe balances richness with a subtle kick from red pepper flakes.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 pound pasta (penne or rigatoni)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes; cook for 1 minute until fragrant.
- Pour in vodka and let it simmer until reduced by half, about 2-3 minutes.
- Stir in crushed tomatoes, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
- Add drained pasta to the sauce, tossing to coat. If too thick, add reserved pasta water a little at a time until desired consistency. Serve immediately with extra Parmesan.
Tips
- For a vegetarian version, use plant-based cream and omit Parmesan or use a vegan alternative.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- This sauce also works well with gnocchi or as a dipping sauce for bread.
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