Since 2017, this creamy vodka sauce has gained more than 5 million page views, making it the most popular recipe on Little Broken. It’s my take on classic vodka sauce, made with whole tomatoes, half-and-half, Parmesan, and fresh basil for a creamy sauce without heavy cream.

Vodka Sauce Recipe - lightened up creamy pink vodka sauce recipe this recipe

What You Will Love About this Homemade Vodka Sauce

My husband and I started making this vodka sauce years ago for our Sunday date nights at home (when our kids were tiny), and it’s been a favorite ever since. It’s also become one of the most-made recipes on Little Broken since 2017, with hundreds of reader comments and reviews.

I’ve made it more times than I can count, and you really don’t need heavy cream for a good vodka sauce. Half-and-half gives it just enough creaminess without losing that rich tomato flavor.

I let the tomatoes cook down before blending them with fresh basil, then finish everything with Parmesan. It’s creamy without being too heavy and still one of our favorite pasta sauces to make at home.

Vodka Sauce Recipe - lightened up creamy pink vodka sauce recipe. So easy, so delicious! You'll never go back to jarred sauce ever again. | littlebroken.com @littlebroken

What is Vodka Sauce?

Vodka sauce is a creamy tomato sauce made with tomatoes, vodka, and cream. The vodka enhances the tomato flavor and helps bring the sauce together, while cream balances the acidity of the tomatoes. Despite the name, the finished sauce shouldn’t have a strong vodka flavor.

Vodka Sauce Recipe - lightened up creamy pink vodka sauce recipe. So easy, so delicious! You'll never go back to jarred sauce ever again. | littlebroken.com @littlebroken

Easy Vodka Sauce Ingredients

See the recipe card for full information on ingredients and quantities.

  • Whole Peeled Tomatoes: San Marzano-style tomatoes are a great choice here for their rich tomato flavor.
  • Vodka: No need for an expensive bottle; use a vodka you would drink.
  • Half-and-Half: Keeps the sauce creamy and lighter than traditional versions made with heavy cream; heavy cream can be used for a richer sauce.
  • Parmesan: Freshly grate it from a block for the smoothest melt and best flavor.
  • Balsamic vinegar: Use high-quality balsamic vinegar to balance the richness of the sauce. 

How to Make Homemade Vodka Sauce

For the full description, see the recipe card below.

Vodka Sauce Recipe - lightened up creamy pink vodka sauce recipe. So easy, so delicious! You'll never go back to jarred sauce ever again. | littlebroken.com @littlebroken

Step 1: Cook the onion and garlic in olive oil until soft. Stir in the red pepper flakes.

Step 2: Add the tomatoes and vodka. Cook until slightly reduced.

Step 3: Stir in the tomato paste, balsamic vinegar, salt, and pepper. Simmer partially covered until the sauce thickens. Meanwhile, cook the pasta in salted water, then drain.

Step 5: Blend the tomato mixture with fresh basil until smooth. Return to the pan and stir in the half-and-half over low heat.

Step 6: Stir in the Parmesan and pasta. Toss until well coated. Serve with extra Parmesan and fresh basil.

My Tips for the Best Vodka Sauce

  • Let the tomatoes cook down: Don’t rush the simmer. This concentrates the tomato flavor and gives the finished sauce better consistency.
  • Start with less half-and-half: Begin with 1/2 cup and add more only if you want a creamier, milder sauce.
  • Blend carefully: Hot liquids expand in a blender. Work in batches if necessary and vent the lid.
  • Keep the heat low after adding dairy: Once the half-and-half goes in, gently warm the sauce rather than boiling it.
  • Save some pasta water: A splash at the end can loosen a thick sauce and help it cling to the pasta.
Vodka Sauce Recipe - lightened up creamy pink vodka sauce recipe. So easy, so delicious! You'll never go back to jarred sauce ever again. | littlebroken.com @littlebroken

Homemade Vodka Sauce Variations

  • Make it spicy: Add more red pepper flakes or Calabrian chile paste.
  • Make it richer: Swap the half-and-half for heavy cream.
  • Without vodka: Omit it and use a splash of broth or water if needed for consistency.

Ways to Serve this Vodka Sauce Recipe

My favorite way to serve vodka sauce is tossed with hot pasta and plenty of Parmesan. Rigatoni, penne, and other short pasta shapes are especially good for holding onto the creamy sauce.

You can also swap vodka sauce for the tomato sauce in recipes like my Chicken Parmesan Meatballs or Zucchini Lasagna Roll-Ups.

Video: How to Make Vodka Sauce Recipe

If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.

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Close up of vodka sauce recipe in saute pan.

Easy Vodka Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 127 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 8 1x
  • Category: Dinner
  • Method: Blend
  • Cuisine: Italian
Print Recipe

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

Units Scale
  • 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

  1. 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.
  2. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
  3. Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer, partially covered, for about 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce looks noticeably thickened.
  4. In the meantime, cook pasta in salted water according to package directions. Drain and set aside.
  5. Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan over low heat and stir in 1/2 cup half-and-half. Do not boil. You want a 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.
  6. Serve immediately with additional sprinkle of cheese and basil, if desired.

Notes

Storing Leftovers: Refrigerate sauce in an airtight container for up to 3 days and reheat gently over low heat. To freeze, store in an airtight container for up to 3 months and thaw overnight in the refrigerator. Keep in mind the half-and-half may separate slightly once thawed.

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

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