Rich, creamy Vodka Sauce – made with 8 easy ingredients and ready in 15 minutes or less. This velvety sauce combines deep tomato flavor with heavy cream, vodka, and freshly grated Parmesan. Skip the store bought and make your own instead!
A while back, my daughter boldly declared her love of vodka sauce. Which was interesting… since I had definitely never made it. I’m pretty sure she had it at a friend’s house and fell in love. So naturally… we had to try it.
I bought a jar of it from the store and poured it over noodles with some fresh Parmesan on top. And quickly realized I had very different feelings about vodka sauce than my daughter. I didn’t understand the allure!
That is… until I made it myself. And realized, once again, that homemade makes ALL the difference. This Homemade Vodka Sauce is rich and velvety and oozing with the delicious flavors of tomato and Parmesan.
It’s perfectly creamy and decadent and delicious over rigatoni or any of your favorite pastas. And best of all, it’s insanely easy to make in just 15 minutes or less. Seriously. Skip the store bought… this one is SO worth it.
what you’ll need for this recipe
Olive oil – Olive oil is used for sautéing the onions and garlic, and it also adds flavor to the sauce. I used 1 Tablespoon extra virgin olive oil.
Onion & garlic – One small yellow onion and fresh minced garlic create a delicious aromatic base for this sauce. Substitute shallot for the onion if you prefer. I also added 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper for even more flavor.
Tomato paste – For the tomato flavor, I used 6 ounces of tomato paste. Some recipes call for canned whole tomatoes or crushed tomatoes, or a combination of canned tomatoes and paste. See note below about the differences!
Vodka – Vodka acts as a carrier to enhance the aroma and create a smooth, complex sauce without altering the flavor. I used 1/4 cup vodka, which can be adjusted to taste.
Heavy cream – Heavy cream balances out the intense tomato flavor and adds rich, decadent flavor to the sauce. I used 1 cup heavy cream.
Pasta water – Pasta water helps emulsify and bind the ingredients together, creating a silky, cohesive sauce that clings to noodles. It also allows you to adjust the thickness of the sauce.
Parmesan – Freshly grated Parmesan packs tons of extra flavor into this sauce. I used 1 cup, finely grated.
Butter – Finally, 1 Tablespoon butter adds a velvety finish. Butter is an optional but delicious addition.
how to make homemade vodka sauce
Boil the noodles. Boil a large pot of salted water. Add the noodles and cook to al dente. Drain, reserving 1 cup pasta water.
Sauté the onion & garlic. Heat olive oil in a medium skillet over medium heat. Add the finely minced onion, garlic, red pepper flakes, salt and pepper. Sauté 3-5 minutes, stirring constantly, until onions are tender.
Add the tomato paste. Add the tomato paste and cook over medium heat, stirring constantly, 2-3 minutes or until the color turns bright red.
Add the vodka. Add the vodka and cook, stirring, until vodka is incorporated and sauce is thickened.
Whisk in the cream & pasta water. Slowly whisk in the cream and reduce heat to low. Add the pasta water and whisk to incorporate.
Add the Parmesan & butter. Add in the grated Parmesan and butter, stirring vigorously to combine.
Tomatoes vs. Tomato Paste
Vodka Sauce can be made either with canned tomatoes OR tomato paste, and both serve a different role and create a different end result. Canned tomatoes create a brighter, fruitier, more acidic flavor, while tomato paste creates a more intense, concentrated tomato flavor. Some recipes combine both canned tomatoes and tomato paste for the “best of both worlds.” If using canned tomatoes, you’ll need to blend the sauce to achieve a smooth, silky finish.
Recipe Variations
- Add canned whole or crushed tomatoes for brightness and acidity
- Add Italian seasoning to the onions and garlic for extra flavor
- Substitute shallot for the onion
- Add additional garlic to taste
- Adjust vodka and Parmesan to taste
- Omit the butter
- For a silkier sauce, use an immersion blender to blend until smooth
storing & reheating
Leftover sauce can be stored in an airtight glass container in the refrigerator for up to 1 week. To reheat, transfer to a small saucepan or skillet. Heat on medium-low, stirring constantly, 10 minutes or until completely heated through.
More Pasta and Sauce Recipes
Looking for more delicious homemade pasta & sauce recipes? These are some of our favorites:
Vodka Sauce
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup pasta water
- 1 cup Parmesan cheese freshly grated
- 1 Tablespoon butter
Instructions
- Boil a large pot of salted water. Add pasta of choice and cook to al dente. Drain, reserving 1 cup pasta water.
- Heat olive oil in a medium skillet over medium heat. Add finely chopped onion, garlic, red pepper flakes, salt and pepper. Sauté 3-5 minutes, stirring constantly, until onions are tender.
- Add the tomato paste and cook over medium heat, stirring constantly, 2-3 minutes or until the color turns bright red.
- Add the vodka and cook, stirring, until vodka is incorporated and sauce is thickened.
- Slowly whisk in the cream and reduce heat to low. Add the pasta water and whisk to incorporate.
- Add in the grated Parmesan and butter, stirring vigorously to combine.
- Add additional pasta water as needed until desired consistency is reached.
Notes
Recipe Variations
- Add canned whole or crushed tomatoes for brightness and acidity
- Add Italian seasoning to the onions and garlic for extra flavor
- Substitute shallot for the onion
- Add additional garlic to taste
- Adjust vodka and Parmesan to taste
- Omit the butter
- For a silkier sauce, use an immersion blender to blend until smooth
leave a reply