Easy Vodka Sauce

This rich and creamy homemade vodka sauce is packed with flavor and comes together in just 25 minutes. The smooth combination of a simple tomato base and heavy cream creates a luxurious, velvety texture, while freshly grated Parmesan cheese and herbs add a delicious depth.

Cuisine: Italian-American
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 16

Easy Vodka Sauce Video

Here’s a great video that shows the process of making vodka sauce.

Why You’ll Love Making It

• Effortlessly Gourmet: With just a few simple steps, you can create a sauce that tastes complex and sophisticated.
• Incredibly Quick: Go from preparation to a ready-to-serve sauce in under 30 minutes, making it a perfect meal for busy weeknights.
• Rich and Velvety Smooth: The pairing of heavy cream with two types of tomato products results in a perfectly balanced, silky sauce that beautifully coats any pasta.
• Perfect for Beginners: The instructions are detailed and straightforward, with tips to guide you at every stage, guaranteeing a delicious outcome even for novice cooks.
• Versatile and Delicious: While a classic with pasta, this sauce is also fantastic with chicken, shrimp, or even as a dipping sauce for garlic bread.

Ingredients

• 2 tablespoons minced garlic: Use fresh cloves for the most potent, aromatic flavor. This will form the savory base of your sauce.
• ½ cup vodka: You don’t need a top-shelf brand. The vodka’s purpose is to balance the sweetness of the tomatoes and enhance their flavor. Don’t worry—the alcohol content cooks away completely.
• 1 pint (2 cups) heavy whipping cream: This is the key to the sauce’s signature creamy texture and pale pink color. For the best results, do not substitute with a lower-fat option like half-and-half, as it can curdle.
• 1 (28-ounce) jar tomato sauce: A plain, smooth tomato sauce or passata provides the sauce’s foundation.
• 1 (16-ounce) can crushed tomatoes: These add a slightly chunkier texture and a brighter, more robust tomato flavor. For an elevated taste, consider using San Marzano tomatoes.
• ½ cup freshly grated Parmesan cheese: For the best flavor and melting quality, grate your own from a block of Parmigiano-Reggiano. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
• 1 tablespoon chopped fresh basil: Brings a fresh, sweet, and slightly peppery herbal note that cuts through the richness.
• 1 tablespoon chopped fresh parsley: Adds a clean, bright flavor and a touch of color.

Instructions

Step 1: Sauté the Aromatics

Heat a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes. Stir frequently until it becomes very fragrant and turns a light golden color. Be careful not to let it brown or burn, as this will create a bitter taste.

Step 2: Add the Vodka

Pour the vodka into the hot pan. It will bubble and steam immediately. Let it simmer for about 1 minute, scraping the bottom of the pan with your spoon to lift any flavorful bits. This step cooks off the raw alcohol flavor while intensifying the other ingredients. Safety Note: If the vodka ignites into a brief flame, don’t be alarmed. This is normal and will burn off in a few seconds. You can simply lower the heat or remove the pan from the burner until it subsides.

Step 3: Create the Creamy Base

Lower the heat to medium and slowly pour in the heavy whipping cream while stirring continuously. Bringing the cream in slowly and at a lower temperature prevents it from curdling and ensures a silky-smooth final texture.

Step 4: Combine the Tomatoes and Cheese

Once the cream is fully incorporated, stir in the tomato sauce and the crushed tomatoes until the mixture is uniform. Sprinkle in the freshly grated Parmesan cheese and continue to stir until it has completely melted into the sauce.

Step 5: Simmer to Perfection

Add the chopped fresh basil and parsley, then bring the sauce to a gentle boil. Immediately reduce the heat to low, cover partially, and let it simmer for at least 5 to 10 minutes. This allows all the distinct flavors to meld together into a cohesive, delicious sauce. If the sauce becomes too thick, you can thin it with a splash of the water you used to cook your pasta.

Step 6: Serve and Enjoy

Remove the sauce from the heat and let it rest for a minute or two before serving. It is now ready to be tossed with your favorite pasta or used in any of the serving suggestions below.

Expert Tips for a Flawless Sauce

• Add Some Heat: For a spicy kick (arrabbiata style), add ¼ to ½ teaspoon of red pepper flakes along with the garlic in the first step.
• The Magic of Pasta Water: Before you drain your pasta, reserve about a cup of the starchy cooking water. The starch in the water helps the sauce adhere better to the pasta and is perfect for thinning the sauce to your desired consistency without diluting the flavor.
• Fresh vs. Dried Herbs: If you don’t have fresh basil or parsley, you can substitute with 1 teaspoon of each, dried. Add them along with the tomato products to give them time to rehydrate and release their flavor.

Serving Suggestions

• Pasta: This sauce is ideal for tube-shaped pasta like penne, rigatoni, or ziti, as the sauce gets trapped inside.
• Proteins: Serve it over pan-seared chicken breasts, grilled shrimp, or sliced Italian sausage for a complete meal.
• Dipping Sauce: Use it as a rich and creamy dip for garlic bread, fried mozzarella sticks, or calamari.

FAQs

Can I make this sauce ahead of time?
Absolutely! This sauce is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, warm it gently on the stovetop over low heat. If it has thickened, stir in a splash of cream or water until it reaches the right consistency. Avoid reheating in the microwave, as the high heat can cause the cream to separate.

Do I have to use vodka? What is a good substitute?
The vodka adds a specific sharp and peppery note that balances the sweetness of the tomatoes, but you can still make a delicious sauce without it. You can substitute the vodka with an equal amount of white wine or simply omit it. The flavor will be slightly different but still wonderful.

Can I make this recipe dairy-free?
The heavy cream is essential for the classic taste and texture of vodka sauce. However, for a dairy-free alternative, you could try using full-fat canned coconut milk. Be aware that this will give the sauce a distinct coconut flavor.