Now you can make this popular creamy pink vodka sauce right at home! Incredibly easy lightened-up recipe with olive oil, tomatoes, half and half, and fresh basil.
Cooking dinner together with my hubs is one of my all-time favorite things. Sunday night is normally our go to night…and my hubby is the opposite of me.
He cooks on a whim. Throws things together as he owns it and it always turns out delicious.
This past weekend he made a classic Russian dish…borscht while I made homemade vodka sauce. It felt like a mini date in the comfort of our cozy kitchen.
And since it is Valentine’s Day…I hope you guys are staying in and cooking together. Because of crowds, cold, and overpriced pre-fixed menus…I mean we can do better than that?! Right?
This homemade creamy pink vodka sauce is the perfect recipe for date night in! It’s really simple to make and I promise you’ll never go back to jarred sauce ever again.
It tastes like restaurant quality but without the heavy price tag. Pair it with hot buttery penne pasta and an Avocado Caesar Salad and you’ve got yourself effortless Valentine’s dinner.
There’s so many different versions of vodka sauce recipes but the base is tomatoes, vodka, and heavy cream. Some include butter, parmesan cheese, and fresh herbs. If you’re concerned about the taste of vodka…don’t be!
You can’t taste the harshness of the vodka, it is simply here to enhance the flavors. It adds a touch of heat to help balance out the sweetness of the tomatoes and the cream.
Is it necessary??…well no….but then it wouldn’t be a vodka sauce.
To make this recipe a little lighter, I used olive oil in place of butter, half and half in place of heavy cream, a fraction of the cheese, and also plenty of fresh basil.
Basil adds just the right amount of fresh flavor and half and half along with parmesan cheese all the creaminess.
This sauce is a combo of the sweet-spicy mixture and when you pair it with hot buttery penne pasta…it’s a match made in heaven! All you need is a simple salad, such as Tomato Mozzarella Salad and you’re set!
Ways To Serve Vodka Sauce
One of my personal favorite ways to serve vodka sauce is simply swapping it in some of our favorite recipes where it calls for a pasta sauce. It’s a great way to add flavor without compromising the overall recipe.
- Orecchiette with Baked Mini Chicken Meatballs in Tomato Cream Sauce
- Italian Zucchini Spaghetti Bake
- Zucchini Lasagna Roll-Ups with Spinach and Artichokes
- Sheet Pan Chicken Parmesan Meatballs
But of course, you can always simply toss the vodka sauce with hot buttery noodles, pair it with a salad and call it a day. Here are some of our favorite salads to pair with pasta:
If you try our Vodka Sauce Recipe, don’t forget to leave feedback and a rating.
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Now you can make this popular creamy pink vodka sauce right at home! Incredibly easy lightened-up recipe with olive oil, tomatoes, half and half, and fresh basil.
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 1/4 tsp. red pepper flakes
- 28 oz. can whole peeled tomatoes
- 1/3 cup vodka
- 1 Tbsp. tomato paste
- 1 Tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1/4 cup fresh chopped basil
- 1/2 – 3/4 cup half and half
- 2 Tbsp. grated Parmesan cheese
- 16 oz. penne pasta
- Fresh black pepper, to taste
Instructions
- In a large sauté pan, heat olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.
- Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
- Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
- In the meantime, cook pasta in salted water according to package directions. Drain and set aside.
- Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then the cooked pasta. Toss to combine.
- Serve immediately with additional sprinkle of cheese and basil, if desired.
Keywords: best vodka sauce recipe, vodka sauce pasta, vodka sauce ingredients, vodka sauce recipe
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M says
First Vodka sauce I ever attempted and I never plan on trying a different one. It was so amazing and turned out so perfect it really made me seem like SUCH a good cook. Served it with spinach tortellini and it was *chefs kiss*. Thank you for this!
★★★★★
Katya says
Thank you! I’m so happy you enjoyed it. Appreciate your feedback.
Mimi Gersoff says
This was a wonderful sauce!! So flavorful and easy to make with items we had on the shelf and in the refrigerator . sub in dried basil but it was still so delicious!!! I will keep this recipe forever it was that good!!!
★★★★★
Katya says
Thank you Mimi! I so appreciate your feedback.
Kayla Castellucci says
Can you use 2% milk instead of half and half cream?
Great recipe!
Katya says
The sauce will not be as creamy. I would stick to half and half or you can even use heavy cream.
Mary says
Best homemade vodka sauce. Also easy to follow.
Will even use as a red sauce without cream and parm!!
★★★★★
Katya says
Thank you so much Mary! So happy to hear you loved the sauce.
Jenny says
Would it be possible to make and then place in a crock pot to keep warm or will it separate? I’m looking to use this recipe for a pasta bar for a birthday party. Thank you!
★★★★★
Katya says
I think it would depend on the temperature of the crockpot and for how long it would sit in the crockpot. I think it might work but honestly it’s so hard to say without trying it out first.
Rob Passons says
If you leave it in a crock pot it’ll reduce slowly and the sauce will eventually take on a dark dark red color. The flavor will turn very rich so it may not be what you’re looking for. I do this when I want to turn my marinara into pizza sauce.
Katya says
Thank you for your input!
Cathy says
I didn’t think I could make something so delicious… thank God for google your site came up first and after making it I understand why! My family thanks you!
★★★★★
Katya says
Thank you Cathy! So appreciate your feedback.
Ron says
Looks simple and amazing. I can’t wait to give it a try. Do the nutritional facts include the sauce AND the pasta, or is that just for the sauce alone? I was not clear on that. Thank you.
Katya says
Hi Ron: nutrition info is for the sauce only. Thanks!
Alicia J Krol says
Really love this recipe! I’ve made is several times now – it’s actually super easy even for a weeknight and tastes pretty high end for not too much effort. Thanks!!
★★★★★
Ann from Sumptuous Spoonfuls says
I just finished making this sauce (with a couple minor tweaks) and it’s SO freaking good I want to lick every speck from the pan. Thank you SO much for the delightful recipe!
Katya says
Thank you Ann! So happy to hear you enjoyed it.
Jenn says
What tweaks did you make ?
Kara says
I added a few tablespoons of sugar!
Jess says
Love this recipe, easy and delicious! I cook up some pancetta and add it and it always turns out amazing!
★★★★★
Katya says
Yum! That sounds amazing.
Mellisa says
My favorite vodka sauce recipe! I’ve made it with meatballs, chicken cutlet, and using it to make my first vodka sauce lasagna tonight!
★★★★★
Elyse says
Worked out well for me! First vodka sauce in my kitchen 🙂
★★★★★
Katya says
That’s awesome! Thank you Elyse for feedback.
Sarah says
I really wanted to like this recipe, but I followed it to the tee and at the very end, the half and half did not mix into the red sauce well… the half n half was just purchased and good. I think it maybe have because of the method of mixing into hot pan? I’m not sure. Ugh frustrating.
★★
Katya says
Hi Sarah: I’m sorry the recipe didn’t work out for you. Did you use regular half and half or fat free? That could be the only thing I can think of that would cause the half and half to possibly curdle, if in fact, it did curdle.
Susan says
It needs to be “tempered”. I wondered about this while reading the directions. This is accomplished by adding just a little bit of the hot sauce to the cream in a separate bowl and stirring it well. Add a little more and repeat the stirring. This gradually heats the cream so that it doesn’t curdle on you.
Susan says
P.S. It does look like a great recipe and I do intend to try it soon.
Carol Scheffler says
Me too can’t wait
Tanya says
I made this sauce yesterday exactly as posted and it was completely amazing. My family loved it. Flavourful and creamy and delicious. Thank you for yet another amazing recipe!!
★★★★★
Katya says
Thank you Tanya! So glad you loved it.
Ana says
Simple and delicious recipe
★★★★★
Katya says
Thank you!
Carolyn Brook says
This is by far the best vodka sauce I’ve ever eaten!! I did modify it slightly… I added in slightly more red pepper flakes and also cooked up two slices (diced) of pancetta which I added back in at the end once the sauce had been through the food processor. Can’t wait to make this again!
★★★★★
Katya says
Thank you Carolyn. So glad you enjoyed this vodka recipe.
Connie L. says
Spot on! The only change I made was to use balsamic glaze in place of vinegar. Every one of your recipes I have made has made me look a great cook!! Your hard work is much appreciated!
★★★★★
Katya says
Thank you so much Connie! That means a lot.
Daisy Pernal says
Awesome Recipe, no leftovers!! Thank you
★★★★★
Katya says
Thank you! So appreciate your feedback.
Tara says
I made this tonight with the following changes: I used a large can of crushed tomatoes, doubled the red pepper flakes, and used close to 1 cup of half-and-half in place of the cream. By dicing the basil finely, I avoided having to use a blender. I used it over an Italian sausage stuffed ravioli and it was amazing.
★★★★★
Katya says
Love your take on the recipe! Thanks for feedback Tara.
Pat says
Saturday night dinner is always hectic. After a trip to Costco, your sauce made the five cheese tortellini restaurant quality. Thanks for a great easy to. Prepare sauce.
★★★★★
Katya says
Thank you Pat! So happy to hear you loved this vodka sauce.
Vic Kadziela says
One of my best sauces todate ! Thanks! for the recipe !
★★★★★
Katya says
Yeay! Thank you.
Gloria says
I made this recipe and it was definitely a hit. As any sauce I like to add my basil at the cooking stages and let it simmer for a good hour and I used my hand held Braun to purée the tomatoes since I like it a bit chunky. Overall an awesome recipe sauce
★★★★★
Katya says
Thank you Gloria. So glad you enjoyed the recipe.
Vic Kadziela says
One of my best sauces todate ! Thanks! for the recipe ! wi
★★★★★
Diane says
Looks great! Making this with mushroom ravioli this evening. Love the lighter ingredients and the brighter flavors. The traditional version is always a little too rich for my preference. This is my first time visiting your site.
★★★★★
Katya says
Thank you Diane! I hope you enjoy it.
dipa says
Question for you Katya.. what else can we use instead of vodka.. I know its small amount we are using but just would like to know can we replace it with something else.. TIA
Katya says
You can completely leave it out. Vodka adds a touch of heat and a bit of a sharp bite that helps to balance out the sweetness of the tomatoes and the cream. Without the vodka…you’ll just have a creamy tomato sauce basically. Still delicious.
Callista Hoxie says
Best vodka recipe I have ever made! Love that it tends more acidic than most vodka sauce recipes (hence the significantly oranger color than most others. Again and again I come back to this recipe. I use the sauce with gnochhi, homemade spinach ricotta ravioli, and in simple pasta meatball dishes paired with beer bread. I do sub in 3 onions, and 12 cloves of garlic, rather than stated but I like things on the overwhelmingly flavorful side.
TLDR: Absolutely delicious
★★★★★
Katya says
Thank you ! So glad you enjoyed it.
julia says
hi there. can i use heavy cream instead of half and half? or do u suggest mixing heavy cream and milk to “make” half and half? can’t wait to try this, this is my favorite dish!!
Katya says
Hi Julia: you can definitely mix heavy cream with milk or simply use heavy cream in place. I hope you love this recipe!
Dani says
How well does this sauce store? I’d like to either freeze or refrigerate some for later since it’s just me.
Katya says
You can easily refrigerate the sauce for 4-5 days. I would be careful with freezing the sauce as the cream can separate when rewarmed. You can freeze the sauce without adding the cream. When reheating, simply add the cream to the sauce.
Evan says
can this recipe work with fresh peeled tomatoes?
Katya says
I haven’t tried it but I think it can work. You might just have to tweak the recipe accordingly.
Peter Moskaluk says
Perfect better than any vodka sauce that I’ve had at restaurants. Only improvement I would suggest is to include nutritional information. My wife and I loved it.
★★★★★
Katya says
Thank you so much!
Luann says
My new favorite pasta sauce!! So easy to make but so good !! Thanks for sharing.
★★★★★
Katya says
Thank you Luann! I appreciate your feedback.
Mary says
Can you tell me what the balsamic vinegar does to it. Never put it in but I will if you cant taste the vinegar.
I thought to put my tomatoes and puree in blender before and proceed with recipe. Will that work?
★★★★★
Katya says
It brings out the sweetness of the tomatoes and you really can’t taste it that much in the sauce. You want to puree the sauce not just the tomatoes in a blender. Hope that answers your question. Thanks!
Kawefweaf says
This looked like a better recipe than most others I saw. thank you. Your star rating is not working on chrome. Literally cannot give it 5 stars
★★★★
Katya says
Thank you so much!
Ellen Durand says
If I made this a day in advance would it get to thick? Any suggestions. Made it once and it was delicious!
Katya says
Hi Ellen: it might thicken up a bit but not to a point where you can not serve it. I would warm it up on the stove-top over medium-low heat and you should be okay.
Ellen Durand says
If I made if Friday night could I leave it on the stove with a lid on it and then reheat it should I refrigerate it!
Katya says
I would refrigerate it and then reheat it
Cindy says
Any recommendations as to what tier vodka to buy?
Katya says
I used Absolut vodka. I would just stick to plain, obviously, nothing flavored.
Pam says
Hi Katya,
Great recipe! I made this for the first time tonight and my family loved it! It was very easy and not too creamy but had lots of flavor. I know we will be making this again sometime soon.
★★★★★
Katya says
That’s awesome! Thanks so much Pam.
Elaine says
Hi Katya!
I really like your Vodka Sauce Recipe!I was looking for a good recipe and all of them lacked something to be as good as yours. Thank you very much for sharing it!
★★★★★
Katya says
Thanks so much Elaine!
Lisa Holbert says
This is amazing!! We made it for dinner tonight and it was delicious. Thanks for sharing.
Katya says
Thank you Lisa! So glad you enjoyed it.
Tiff | TiffanyBee.com says
This looks amazing! I totally agree, making dinner instead of going out for those pre-fixed menus in the cold is exponentially better. Although, I do love to dine out, but you know, my wallet doesn’t. Love vodka sauce. Thanks so much for sharing, your photos are gorgeous! I definitely will use your recipe as a base recipe for mine tomorrow.
Katya says
Thanks so much for your sweet words Tiff!
FRANK says
chef ,FRANKIE C, SAYS YOUR SO NICE! HE MARRY YOU ,TICE! MI,AMOR GRAZIE,
Rhonda Mallory says
Can the vodka sauce be canned?
Katya says
Hi Rhonda: It’s hard for me to answer as I’ve never tried canning this sauce.
Rhonda Mallory says
Thank you for responding to my question.