Best Vodka Sauce Recipe
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.
Table of Contents
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.
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.
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.
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.
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
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Easy Vodka Sauce
- 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 about 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce looks noticeably thickened.
- 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 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.
- 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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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 used drinking vodka ?
Yes you want to use the “real stuff”
I haven’t had the chance to make this yet, but I’m wondering if it can be made in bulk and frozen?
It should be fine to freeze.
Outstanding. I live in an area with 85% Italians and have the privilege of eating excellent Italian food often. There are a few local salumerias whereby I do not have to make my own sauce. I decided to make your recipe. My son is a vodka-sauce-phile. He had 3 plates-full as did my husband. Thank you for sharing this amazing recipe. I am happy I decided to double the recipe from the go. ❤️
Best recipe ever
I just moved into my own apartment and have been teaching myself to cook — this recipe is fantastic and let me practice a bunch of skills! Super yummy!
I love this recipe. It’s easy and the hot pepper flakes give it just the right amount of heat. It’s now been added to my favorite sauce recipes.
This was delicious and easy! The spice level and seasonings were spot on as written. Will definitely make again.
Amazing!
Used the abundance of tomatoes in my garden for this recipe, and I could not be happier! I did add a little sugar and butter during the final step and it made the sauce drinkable in my opinion. Thank you for sharing your skills!
My grandchildren love this dish and it is very easy to make. It is a very delicious alternative to the standard meatballs and red sauce. Sometimes I add coins of cooked sweet Italian sausage instead of the mozarella balls. Thank you for a wonderful recipe!
made this, but i didnt have fresh basil, used 1/3 as much dried basil as advised. I think basil was the main flavor? I’ve had other versions of this where it was very very creamy (maybe storebought).
Also perhaps the onions were supposed to carmelize. That would have made it sweet. It ended up somewhat spicy. But perhaps I’m just not familiar with how vodka sauce is supposed to taste XDD. It was very tasty tho! (also keep in mind this is the 2nd time ive ever made sauce XDDD).
I loved it, but my wife thought it was too spicy. If you’re sensitive to spice, you may want to omit the crushed red peppers.
This recipe is outstanding. Made it to accompany ravioli and it was delicious!
Katia —
Borscht is Ukrainian. You should know that by now …
Please do your research along with your recipes!
I grew up eating Russian borscht so it’ll always be Russian to me but thanks for feedback.
I always make it in bulk. quadruple the recipe if not more. my son can eat this everyday for a month. no joke. I also like to add some butter , makes it extra creamy.
Delicious
This was very delicious. I’ve never made vodka sauce and was surprised to learn it’s very similar to my marinara sauce recipe with vodka, cream, and balsamic added. The purée step is not to be missed. I also used crushed tomatoes vs whole as that’s what I had on hand. Thanks for the recipe!! Will be a keeper for us.
I will make this for a family party in a few days. Reading the comments, I saw one person had an issue incorporating the half and half. Do you suggest tempering? I need this to be perfect and this recipe sounds like the one to make.
No there’s no need to temper. Make sure you’re sauce is not at a rolling boil and use good-quality full fat half and half and you won’t have any issues.