The short answer: this vodka sauce recipe is a tomato sauce built on onion, garlic and tomato paste, deglazed with vodka, simmered with crushed tomatoes and finished with cream and Parmesan. Toss it with penne and you have penne alla vodka in 30 minutes.
- Makes: about 4 cups, enough for 1 pound of pasta (4 to 6 servings)
- Time: 10 minutes of prep, 20 minutes on the stove
- Key ratio: ¼ cup vodka to one 28-ounce can of tomatoes and ½ cup of cream
- No vodka? A swap is below
- Next step: Plan the week around it with the Meal Planner & Grocery List ($3.99).
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Prep time: 10 minCook time: 20 minTotal time: 30 minServings: about 4 cups
Vodka sauce sits between a marinara and an alfredo: the tomatoes keep it bright and the cream makes it silky. It uses a short list of pantry ingredients and one pot, which is why it works for a weeknight and for company.
Vodka sauce ingredients
| Ingredient | Amount | Tip |
|---|---|---|
| Olive oil | 2 tablespoons | Or use butter |
| Yellow onion, finely chopped | 1 small | Cook until soft, not brown |
| Garlic, minced | 3 cloves | Add after the onion softens |
| Tomato paste | 3 tablespoons | Cook it until it darkens a shade |
| Vodka | ¼ cup | Any plain vodka works |
| Crushed tomatoes | 1 can (28 ounces) | Crushed gives a smoother sauce than diced |
| Red pepper flakes | ¼ teaspoon | Optional, but traditional |
| Heavy cream | ½ cup | Half-and-half works for a lighter sauce |
| Parmesan, grated | ½ cup | Plus more for serving |
| Salt | To taste | Salt the pasta water well too |
| Penne | 1 pound | Rigatoni or ziti also work |
Directions
- Bring a large pot of salted water to a boil and cook the penne until just shy of tender, about 1 minute under the package time. Save 1 cup of the pasta water, then drain.
- While the water heats, warm the olive oil in a wide, deep skillet over medium heat. Cook the onion for 4 to 5 minutes until soft.
- Add the garlic and pepper flakes and cook for 30 seconds, then stir in the tomato paste and cook for 2 minutes until it darkens.
- Pour in the vodka and scrape up the browned bits. Let it bubble for about 1 minute until the sharp smell fades.
- Add the crushed tomatoes and a pinch of salt. Simmer on medium-low for 10 minutes, stirring now and then.
- Lower the heat and stir in the cream and Parmesan until the sauce turns a pale orange and looks glossy.
- Add the penne and a splash of pasta water. Toss for 1 to 2 minutes, adding more water as needed, until the sauce clings to every piece.
Serve it right away with extra Parmesan and a little black pepper. Garlic bread is the classic side; our garlic bread recipe uses the oven while the sauce simmers.
What the vodka does
Vodka is there for texture and flavor, not for a boozy taste. The alcohol helps the tomato and cream stay blended, so the sauce is less likely to split, and it brings out flavors in the tomatoes that water alone does not. Simmering reduces the alcohol but does not remove all of it, so keep that in mind when you serve children or anyone who avoids alcohol.
Vodka sauce without vodka
Replace the ¼ cup of vodka with ¼ cup of water or chicken broth and 1 teaspoon of lemon juice. Add it at the same point and let it bubble for a minute. The sauce will be a touch milder and less sharp, but it will still be creamy.
Fixes for common problems
- Sauce is too thin: simmer it for 3 to 5 minutes longer before adding the cream, or toss it with the pasta over low heat. The starch in the pasta water thickens it as you stir.
- Sauce is too thick: loosen it with pasta water a tablespoon at a time.
- Sauce is too acidic: add a pinch of sugar or a bit more cream.
- Cream splits: keep the heat low after the cream goes in and do not let the sauce boil.
- Sauce tastes flat: add salt in small pinches and a squeeze of lemon. A little more Parmesan also helps.
Add-ins and variations
- Chicken: slice 1 pound of chicken breast thin, season it and sear it first, then slice it into the sauce. Or start from our chicken parmesan cutlets and spoon the sauce over them.
- Sausage: brown ½ pound of Italian sausage in the skillet before the onion.
- Shrimp: stir in 1 pound of peeled shrimp for the last 3 to 4 minutes of simmering.
- Vegetables: fold in baby spinach at the end or roast broccoli to toss in.
- Spicier: double the red pepper flakes.
- Dairy-free: swap the cream for full-fat coconut milk and the Parmesan for nutritional yeast.
Vodka sauce vs. marinara and alfredo
| Sauce | Base | Texture | Best for |
|---|---|---|---|
| Vodka sauce | Tomato and cream | Smooth, rosy, rich | Penne, rigatoni, chicken |
| Marinara sauce | Tomato | Light, bright | Spaghetti, meatballs, pizza |
| Alfredo sauce | Butter, cream, cheese | Thick, white, creamy | Fettuccine, chicken |
If you want to see how this sauce fits among other dinners, our tomato sauce guide covers the base.
Store, freeze and reheat
- Fridge: keep leftover sauce or dressed pasta in a covered container for 3 to 4 days. FoodSafety.gov's cold storage chart lists 3 to 4 days for cooked leftovers.
- Cool it fast: the USDA says to refrigerate leftovers within 2 hours of cooking, and to reheat them to 165°F.
- Freeze: if you plan to freeze it, stop before the cream, freeze the tomato base in portions, and add cream when you reheat.
- Reheat: warm the sauce gently with a splash of water or milk and stir often so it stays smooth.
Plan dinner around it
A pasta night is easiest when the grocery list is already written. Put the pasta, the can of tomatoes and the cream on the list before you shop.
- Meal Planner & Grocery List, $3.99. A weekly menu planner and an aisle-sorted grocery list.
- Family Recipe Binder, $6.99. Keep your tweaks to this sauce with the rest of your family's recipes.
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Frequently asked questions
How do you make vodka sauce? To make vodka sauce, cook a chopped onion and 3 garlic cloves in olive oil, stir in 3 tablespoons of tomato paste, then add ¼ cup of vodka and let it bubble for about a minute. Add a 28-ounce can of crushed tomatoes, simmer for 10 minutes, then stir in ½ cup of heavy cream and ½ cup of grated Parmesan until the sauce turns orange and glossy.
What does vodka do in vodka sauce? Vodka in vodka sauce pulls flavor out of the tomatoes and helps the tomato and cream stay blended instead of separating. It adds a sharp, clean edge rather than a boozy taste, and the sauce still tastes good if you leave it out.
Can you make vodka sauce without vodka? Yes, you can make vodka sauce without vodka by replacing it with ¼ cup of water or chicken broth and 1 teaspoon of lemon juice. The sauce will taste slightly milder and a little less sharp, but it will still be creamy and rich.
Does the alcohol cook out of vodka sauce? Simmering vodka sauce reduces the alcohol but does not remove all of it. If you are serving anyone who avoids alcohol completely, make the no-vodka version described on this page instead.
How long does homemade vodka sauce keep? Homemade vodka sauce keeps in the fridge for 3 to 4 days in a covered container, in line with FoodSafety.gov's guidance for cooked leftovers. Freeze it without the cream if you want it to keep longer, then add the cream when you reheat it.
Sources
- FoodSafety.gov: Cold food storage chart foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov