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.
Pretty good, but I add the tomato paste after the onions and garlic are almost cooked, to get the rawness out of the tomato paste. Other than that it’s a good basic recipe.
I’ve made this recipe multiple times and everyone in my household loves it!!
I feel like the odd person out here because so many people love this sauce. To me, it tastes so bland and jus blah….I followed recipe exactly and so maybe I just don’t know what vodka sauce is supposed to taste like. Glad other people enjoyed but I won’t be making this again.
Thank you for feedback.
So, so scrumptious!! Had just enough left over to make myself a couple Shakshuka-style eggs, which were also delicious. This recipe is definitely going into the rotation.
I used dill pickle vodka because it’s what I had on hand. My adult kids who love vodka sauce said it was the best they ever had. I followed your recipe exactly. So good !! Will make often!!
Super tasty!
I’ve used this vodka recipe multipule times and it’s become my signature sauce! I️ love The touch of balsamic vinegar, it gives it a great flavor. I️ also like to add some red wine at the end to thin the sauce out if it’s too thick for my liking. I️ also add more crushed red pepper to make it spicy. Everyone who has tried this sauce when I️ make It loves it!
Thank you for this great recipe—cheers!
This was delicious. Although it does need something. Probably pancetta or sausage. Also I substituted half and half with heavy cream
How much does this recipe yield? Was hoping to use for a pasta bake and want to make sure that I have enough. Thanks
It’s enough sauce for 16 oz. of pasta.
Amazing recipe. Have made it countless times already!!
If you can find it, 250 grams hot pancetta run thru a food processor fried in butter or olive oil, then add the vodka. Absolutely makes this recipe! Unfortunately, tough finding it outside of Canada.
For years I have made vodka sauce , never really made the one that tasted the way I wanted. I’ve combined different ones. Made my own, by far yours is the best. I have now deleted all others. Thank you so much.
Very good recipe. I improvised a few ingredients. I used tomato puree and did not add tomato paste. I also added homemade pesto instead of fresh basil and heavy cream. I served it with homemade meatballs that had grated Gruyère cheese in them and added a little of the pesto to the cooked pasta. I’ll make this again!
Can you please tell me if you use white or red balsamic
Hi, it’s red balsamic.
As good as I’ve had in any restaurant. This recipe is a keeper – and I love that it didn’t need heavy cream or lots of butter. Made as directed with a few extra red pepper flakes. Delicious!
Made this recipe for yesterday’s dinner. It was so easy and so very delicious. We added lump crab meat to the final mixture before serving over the pasta. I cannot wait to make it again, it’s one of our faves. Thank you for your recipe.
This vodka cream sauce was so easy and very fabulous. We added lump crab meat to the mixture before serving over the pasta. Delicious! Thank you for your recipe.