Vodka Sauce Recipe
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.
Love vodka sauce? Try our Vegan Vodka Sauce recipe.
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:
Video: How to Make Vodka Sauce Recipe
Love vodka sauce? Try our Penne Vodka Sauce recipe, which is an easy and quick version of this popular pasta sauce.
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Vodka Sauce Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 1x
- Category: Dinner
- Method: Blend
- Cuisine: Italian
Description
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.
Nutrition
- Serving Size: 1/2 cup sauce + 1 1/4 cup cooked pasta
- Calories: 316
- Sugar: 8.2 g
- Sodium: 609.7 mg
- Fat: 9.1 g
- Carbohydrates: 53 g
- Protein: 10.3 g
- Cholesterol: 6.2 mg
Keywords: best vodka sauce recipe, vodka sauce pasta, vodka sauce ingredients, vodka sauce recipe
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Can I make this with 5% cream?
You’ll need half and half for this recipe which usually has 10% fat
I’ve made this a number of times, and while it takes 30-60 mins, it’s really very easy. I love the balance of sauteed pepper flakes, fresh peppery basil, and sweetness. I use a deep saute pan, tilt it, and use a stick blender to blend it up. We had it on lobster ravioli with fresh shrimp and it’s fabulous!
★★★★★
If you want to make a lot and save it, how would you store it? Freezer? Or would you only recommend eating it immediately?
★★★★★
Didn’t mean to reply to your comment. Sorry! *face palm*
It’ll store in the fridge for 3-4 days. Reheat it over medium low heat.
I was going to can it I think that would work if your wanting to put it up
This is my go to favorite authentic Italian recipe , you provably hear it before on other recipes , but if I can make this anyone can make it .! Just a quick note , don’t leave anything out , that balsamic is the quint essential ingredient , not to mention the tomato paste and heavy cream . Don’t use any dry basil , trust me go buy the fresh leaf basil , this is a grand slam !
As Guy Fieri would say “out of bounds “ , this would be the river directly into flavor town !
★★★★★
This was so good! Thank you for posting. My husband said it was “restaurant quality” ???? Perfect consistency.
I used heavy cream and it worked out fine. Topped with shaved parmigianino reggiano and crusty bread on the side.
Delicious!!!
★★★★★
Good recipe! I don’t like to use canned ingredients so I use fresh tomatoes that have been blanched along with a pinch of oregano. If you’ve never blanched fresh tomatoes before try it out! I feel that the flavor is always improved when you use fresh items and you don’t ever need to wonder what preservatives were added.
★★★★
What kind of tomatoes do you use? I was going to try plum tomatoes, but wanted to see if there were others that would work. (My italian family used to can tomatoes every summer – they only used plum tomatoes)
Thank you!
I added mushrooms and Italian sausage to the mix for a final touch.
Oh yum! That sounds delicious!
First – never add garlic with onions. Sautee the onions for 3 minutes for this recipe, then add garlic for one minute or you will burn the garlic. Rookie mistake.
Also – are you actually suggesting that someone transfer an entire pot of sauce into a blender just to incorporate a little basil? Just chop the basil small, or use an immersion blender instead of making an enormous mess inside your blender.
★★★★
And for what it’s worth yes – I have made this recipe. I used less heavy cream rather than half and half, my changes above. I cannot get over either issue. SO many home “chefs” suggest you sautee onions and garlic together and it is universally known and a no-no. And come on. Cut the basil into a fine mince, there is no reason to involve your innocent blender. Yikes.
★★★★
Without seeming mean, both your points about the blender and the onions and garlic are both objectively wrong in the context of this recipe. The blender is needed because it calls for WHOLE tomatoes, the blender is used to make a smooth sauce out of them and the onions not just for the basil.
As for your statement about onions and garlic its wrong in almost all cases. Aromatics ( garlic, ginger, etc) are almost universally added FIRST and alone after oil is hot. You want them in a hot and low moisture environment to begin releasing their flavors via the high temperature. After about a minute you would add onions which will introduce water lowering the temperature to around 200° due to evaporative cooling. They will not burn in a wet environment and because this is a sauce recipe the dish becomes wet once you add the onions and subsequent ingredients. When added after the onions the garlic will never have a chance to get hot enough to begin desired chemical reactions that they are known for. Source: degree in food science.
★★★★
I made this as written. I have been cooking for over 50 years. Maybe once you learn to cook properly you won’t have such elementary issues. Onion and garlic play beautifully together. I blended the whole works together and it was wonderful.
★★★★★
If it’s not too high a temp, you can Sautee onions and garlic together. I do it all the time and it’s fine, no wait it’s delish!
1st, you have no idea what you’re talking about. Everyone sautés garlic an onions together. Also yes you need to use a blender or food processor because you have whole tomato’s . . .
As a professional chef of over 15 years… I can tell you that you clearly have no clue what you are talking about.
Read the response from Nmattson. They are correct. Maybe learn how to cook before you leave snarky, snotty comments on someone’s food blog?
From one chef to another, I love this!
Well said- I thought it was a snarky comment too…
Exactly. Garlic burns so easy and changed the flavor dramatically. I always add garlic when my onions are translucent.
Rookie mistake? Apparently you’re not cooking it right as I’ve made this multiple times and have never once burnt the garlic
★★★★★
Just made this last night and it was delicious! Served it with linguine, roasted salmon and broccoli. I misread the amount of red pepper flakes and added 3/4 t instead of 1 t. When I asked my husband if we should make any adjustments to the recipe next time he said to reduce the pepper flakes. LOL! Totally my fault. So it will be absolutely perfect next time around.
★★★★★
Thank you for the feedback Tara! I’m so happy to hear you enjoyed it.
Nice vodka sauce.
About how many ounces of pasta would you use for the 1X sauce? Trying to figure out how much sauce to make if I purchase 2 lb of fresh pasta.
Recipe as written is for 16 oz. of pasta. So you would need to double the vodka recipe for two pounds of pasta.
If I dont have whole peeled tomatoes, would it work to substitute crushed tomatoes?
I’ve never tried it with crushed tomatoes but I don’t see why it would not work. I recommend you still blend the mixture after it’s done cooking though.
I used crushed. It was fine. Hubby said restaurant quality
Still used the blender!
This was perfect! Delicious!
How long would you say the sauce will keep in the fridge?
Do you thing this would freeze well?
Cheers!
Thank you! It’ll last in the fridge for 3-4 days. I normally try not to freeze sauce with cream in it as it can separate when reheated.
I absolutely love this recipe. I have made it multiple times for my family, birthday dinners, and brought to friends that had a new baby. It is the BEST vodka sauce I’ve ever tried! I always use Tito’s vodka. Thank you for sharing it.
★★★★★
So happy to hear that! Thank you Sharon!
I can’t find my immersion blender as we moved house. Can I make this without blending ?
You can also use a blender or food-processor.
I tried this and it rendered beautiful results. I would definitely recommend this recipe and will plan on making it again. Thank you!
★★★★★
I tried this recipe and found it to be a little bit bland. My cooking skills are not 5star by any stretch, but tonight’s meal got a 2 star from the family.
Can this be used with lobster and crab ravioli?
Yes! That would be delicious.
This dish was very flavorful and delicious.
I’d make some minor changes.
1) Add more garlic (cloves and garlic salt or powder)
2) Add turkey/chicken meatballs
3) Add shaved Parmesan
★★★★
This is our go-to Vodka Sauce recipe! We opted for heavy cream in place of half n half as that’s all we had and it was nice and rich! I added some baked prosciutto-wrapped chicken strips to the top…sooo good! Thank you for a great recipe!
★★★★★
That sounds delicious! Thank you for sharing.
Thanks for sharing this post with all of us. I really like this vodka sauce recipe and i found this recipe really an amazing recipe. Even i have a special vodka sauce recipe as well.
★★★★★
I’ve made this quite a few times , this time I slightly changed a few things and gotta say it’s now the
classic that we have been wanting all along .
Changes : 1/2 shallot minced
: Heavy cream ( a must )
: 3 small ladle fulls of the paste “used water “ VIP !
And lastly I grilled some Itilian hot sausage as an add on .Kaboom & good nite !
Also get a loaf of “ ciabatta bread loaf “ litely butter & grill mark it ( for dipping )
Shut the front & back door , this is out of abounds , case closed
When did you add the pasta water?
Typically you add it so the sauce when you toss the pasta into the sauce. The starchiness helps the sauce adhere better to the pasta. Hope that helps! 🙂
This was the best and easiest vodka sauce I ever made! If I double the recipe should I change any measurements or will it still come out fine? Thank you so much for all of these delicious dinner ideas!
★★★★★
You’ll be fine if you double the recipe. Thank you!
Could I can this sauce after I make it?
I can’t answer with certainty as I haven’t tried it and to be honest I don’t know much about canning. I’m assuming there’s a certain process you would have to follow or even add something additional to the sauce so it does not spoil? If you do try it, please let me know.
I know this is late, but I regularly freeze it in freeze bags and save for later. Never too long but it also makes it easy to transfer and give to family and friends.
That’s great to know! Thank you.
The answer is, you cannot can anything with dairy in it. Freezing is a different story and it depends on the dairy. In this instance I would make the sauce without any dairy and freeze it, and add dairy after it is thawed and heated up.
I made this recipe tonight and it was absolutely delicious. Love the use of half and half as opposed to heavy cream, which was a great change. The flavor was so amazing that even the kids loved it and wanted more. A big hit in our family but, unfortunately, there are no leftovers. Thank you!
★★★★★
That’s so great! Thank you Deb.
I’ve made many vodka sauce recipes but this is my favorite!
★★★★★
Thank you Anna!
I love this and all your recipes. You have saved me from ever having to eat out anymore.
That’s so awesome! Thanks Mike.
My husband and I love this recipe! It’s delicious, rich and creamy and one of our go to dinner choices when we feel decadent. I transfer the sauce to a deep bowl and use an immersion blender instead of a food processor and it works wonderfully. I’ve omitted the tomato paste or the basil, and use fresh tomatoes instead of canned, and it turns out perfectly despite the changes.
★★★★★
Thank you Christine! So glad you enjoy this sauce.
Great idea! I have an immersion blender and never thought to try that
★★★★
Sooo yummy !
★★★★★
Fantastic, loved it, and so did my husband!
★★★★★
this is amazing very good job!!!!
amazing!!!
Perfect recipe!
★★★★★
Thank you!
This is a HIT! Just a few personal tweeks…I use pureed tomtoes in a glass jar, mince the onion fine (only 1/2 onion) and skip the food processor step. Add the tom paste and cook for a minute after the pepper flakes. Make sure to cook out the vodka taste out. Family likes it without the balsamic so I leave it out…. but I like it with it! Lay the basil (rip into peices) in before adding the cream and cheese. Use some of the pasta water, 1/4 cup, to bring it all together at the end. I get a request for it once a week 🙂 thank you!
Thank you Julie! So happy you liked the recipe.
i know !!!
★★★★★
LOVE the past water idea!
This recipe was full of flavor and paired well with penne pasta and chicken. My family loved it and I will be definitely making it again!
★★★★★
Thank you for the feedback!
“Why am I buying sauce in a jar!?!?”
Thank you this was heavenly!
★★★★★
I made this with home made gnocchi and omg… this is hands down the best vodka sauce I’ve ever had even at restaurants! So good and the basil is such a great compliment! A touch of parmesan on top is wonderful.
★★★★★
Now you’re making me hungry. Homemade gnocchi sounds absolutely amazing! Thank you for your feedback Lisa. Happy to hear you enjoyed the recipe.
This was my first time making vodka sauce and it was INCREDIBLE. I’m lactose intolerant so I subbed the half & half for nutpods dairy free creamer and you couldn’t tell a difference, and I was thrilled this recipe didn’t use butter. THANK YOU!
★★★★★
This was my first time making vodka sauce and it was INCREDIBLE. I’m lactose intolerant so I subbed the half & half for nutpods dairy free creamer and you couldn’t tell a difference, and I was thrilled this recipe didn’t use butter. THANK YOU!
That’s awesome! So glad you made it work with non-dairy cream.
I loved this recipe! I’ve never made a sauce from scratch like this before, and it was so delicious. I want to make it every week!
★★★★★
Thank you Marie for your review.
This is the first pasta I’ve ever made. It was easy but SO delicious! I made it for my whole family and they all said it was the best pasta they’ve ever had! Thanks for the great recipe!
★★★★★
Thank you Cealy for your review. So happy you enjoyed the vodka sauce.
First time making homemade pasta so we gave this sauce a shot to pair with some (attempted) fettuccini noodles. It totally exceeded our expectations!! Our pasta needs some work, but we would make this sauce again in a heartbeat! Thanks for a great recipe:)
★★★★★
Thank you Anna! So happy to hear you enjoyed the sauce.
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!
★★★★★
Thank you! I’m so happy you enjoyed it. Appreciate your feedback.
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!!!
★★★★★
Thank you Mimi! I so appreciate your feedback.
Good to know dried basil works because that’s all I have at home right now! Trying this recipe tonight! So excited…🤗
Yes! Thank you for telling us about the dried! My basil is still too small to get this much from the garden…
Trying this tonight,
Can you use 2% milk instead of half and half cream?
Great recipe!
The sauce will not be as creamy. I would stick to half and half or you can even use heavy cream.
Best homemade vodka sauce. Also easy to follow.
Will even use as a red sauce without cream and parm!!
★★★★★
Thank you so much Mary! So happy to hear you loved the sauce.
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!
★★★★★
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.
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.
Thank you for your input!
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!
★★★★★
Thank you Cathy! So appreciate your feedback.
Can this be made without the tomato paste. Or is there something I can sub for the tomato paste. I don’t have any on hand.
Tomato paste enriches the flavor here and to be honest, I haven’t tried substituting it with anything else in this specific recipe. I know in some recipes tomato sauce and ketchup works in place of tomato paste. If you do try something else, let me know how it works out for you.
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.
Hi Ron: nutrition info is for the sauce only. Thanks!
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!!
★★★★★
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!
Thank you Ann! So happy to hear you enjoyed it.
What tweaks did you make ?
I added a few tablespoons of sugar!
Love this recipe, easy and delicious! I cook up some pancetta and add it and it always turns out amazing!
★★★★★
Yum! That sounds amazing.
My favorite vodka sauce recipe! I’ve made it with meatballs, chicken cutlet, and using it to make my first vodka sauce lasagna tonight!
★★★★★
Worked out well for me! First vodka sauce in my kitchen 🙂
★★★★★
That’s awesome! Thank you Elyse for feedback.
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.
★★
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.
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.
P.S. It does look like a great recipe and I do intend to try it soon.
Me too can’t wait
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!!
★★★★★
Thank you Tanya! So glad you loved it.
Simple and delicious recipe
★★★★★
Thank you!
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!
★★★★★
Thank you Carolyn. So glad you enjoyed this vodka recipe.
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!
★★★★★
Thank you so much Connie! That means a lot.
Awesome Recipe, no leftovers!! Thank you
★★★★★
Thank you! So appreciate your feedback.
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.
★★★★★
Love your take on the recipe! Thanks for feedback Tara.
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.
★★★★★
Thank you Pat! So happy to hear you loved this vodka sauce.
One of my best sauces todate ! Thanks! for the recipe !
★★★★★
Yeay! Thank you.
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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
★★★★★
Thank you Gloria. So glad you enjoyed the recipe.
One of my best sauces todate ! Thanks! for the recipe ! wi
★★★★★
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.
★★★★★
Thank you Diane! I hope you enjoy it.
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
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.
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
★★★★★
Thank you ! So glad you enjoyed it.
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!!
Hi Julia: you can definitely mix heavy cream with milk or simply use heavy cream in place. I hope you love this recipe!
How well does this sauce store? I’d like to either freeze or refrigerate some for later since it’s just me.
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.
can this recipe work with fresh peeled tomatoes?
I haven’t tried it but I think it can work. You might just have to tweak the recipe accordingly.
Yes! My son gifted me 10 Roma tomatoes so I substituted them in place of the stewed tomatoes and it was delish!
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.
★★★★★
Thank you so much!
My new favorite pasta sauce!! So easy to make but so good !! Thanks for sharing.
★★★★★
Thank you Luann! I appreciate your feedback.
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?
★★★★★
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!
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
★★★★
Thank you so much!
If I made this a day in advance would it get to thick? Any suggestions. Made it once and it was delicious!
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.
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!
I would refrigerate it and then reheat it
Any recommendations as to what tier vodka to buy?
I used Absolut vodka. I would just stick to plain, obviously, nothing flavored.
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.
★★★★★
That’s awesome! Thanks so much Pam.
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!
★★★★★
Thanks so much Elaine!
This is amazing!! We made it for dinner tonight and it was delicious. Thanks for sharing.
Thank you Lisa! So glad you enjoyed it.
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.
Thanks so much for your sweet words Tiff!
chef ,FRANKIE C, SAYS YOUR SO NICE! HE MARRY YOU ,TICE! MI,AMOR GRAZIE,
Can the vodka sauce be canned?
Hi Rhonda: It’s hard for me to answer as I’ve never tried canning this sauce.
Thank you for responding to my question.
No because of the cream in the sauce. You can make it without the cream, can it and add the cream when reheated
Does the alcohol evaporate out of the sauce leave no alcohol content?
Thanks
Correct.