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
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
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.
Made this recipe and it was delicious. I did make a switch to make this more high protein by blending 1/2 cup cottage cheese with pasta water and a splash of half-and-half. I also used a shallot because that’s what I had on hand. Great lightened up recipe plus I was able to sneak in extra protein with the cottage cheese. Made this for a group and everyone complimented the sauce.
I love that this vodka sauce is lightened up with olive oil and half-and-half while still keeping that creamy pink texture. The fresh basil sounds like the perfect finishing touch for brightening the rich tomato flavor.
Katya, hey there. Back in the day I was once a Exec the Concept chef for high end restaurants. Think $50-80 over 40 years ago.! I’ve been out of it due to medical conditions for a long time but I retain “most” of what I was taught and practiced. I judge great cooking by simple and/or culturally accurate recipes! It’s much more difficult to make something fantastic with 1 or 2 items instead of 15 OR traditional dishes. I use to test prospective chefs the same way I was tested when I started. “Make me an omelette” and “make me as clear a consomme as you can” I apologize for being long winded. I do incorporate your recipes because their good or it’s appealing to me quite often. Question….. am I missing it or I can’t seem to find a yield❓ I see the 8 servings but no yield. What am I missing? Thank You!
This recipe sounds absolutely perfect for a weeknight meal! I’m especially intrigued by the use of olive oil and half and half for a lighter take on the sauce – it’s brilliant. I love how you’ve simplified the process, and I can’t wait to try it with some fresh basil from my garden!
10/10! love love love!!
Why no heavy cream?
Great question! Many vodka sauces include heavy cream, but my version keeps things a bit lighter and more tomato-forward. The vodka helps create a silky texture and brings the flavors together without the need for cream. If you prefer it creamier, you can always stir in a splash of heavy cream at the end.
Disregard the comment saying to discard the balsamic vinegar. I find it adds great flavour to this sauce
Thank you, Katya,
My search for the perfect Vodka sauce recipe is over. This sauce is perfectly balanced just as it is, and in my opinion the red pepper really “makes” this dish. The only change I made was with the herbs. I am not a fan of basil, so I substituted fresh chopped rosemary, and it was so delicious I didn’t want to stop eating! This is going in my gold file for sure!
Thank you! I so appreciate your feedback.
Omit the balsamic vinegar and it tastes great. With the balsamic it was awful.
Made some minor modifications…used peeled San marzano tomatoes, added a small can of fire roasted tomatoes, and used shallot instead of onion
My niece requested Gnocchi in vodka sauce for her family birthday party. It was then that I realized that I’ve never made Vodka sauce in all of my years of cooking. It was FANTASTIC and got praised. I did do a few things differently just out of preference but I know that this recipe, as is, would also be perfect. I doubled the recipe and obviously used Gnocchi instead of penne.
1. Instead of using olive oil I used about 6 -7 tbsp of butter with a little avocado oil put down first so that the butter didn’t burn.
2. Did not use red pepper flakes.
3. Did not use balsamic vinegar.
4. Instead of half and half I used full fat heavy cream. I realize the recipe, as written, is for the lighter version.
5. I didn’t use pepper. I really don’t use it because of the histamines so I forgot to add it.
6. I used an immersion blender to blend it so that I didn’t have to drag out my blender and have more to clean.
7. I forgot to add the fresh basil on the top after it was cooked but I did add it to the sauce when I cooked it.
Chef’s kiss!!
Too many substitutions, I said it!
This is amazingly delicious. Just something easier to make. I will definitely make this again.
Very good recipe. I used a can of crushed tomatoes and it was still delicious.
Hi, do you drain the tomatoes from the can?
Hi! No need to drain the tomatoes.
Delicious. I used tomatoes from our garden..Thank you. I miss this resturant in Texas that had perfect sauce & now I have duplicated it.
this was absolutely delicious but when I went to puree it exploded out of my blender… was the heat what caused this? if so how long should it cool before putting in blender?
Hi Chris: Yes, the heat is definitely what caused that! Hot liquids can create steam pressure in a sealed blender, which then forces the lid off and causes it to splatter or explode out. To avoid this, it’s best to let the sauce cool slightly, before blending.
I’m so glad you loved the sauce otherwise!
The exact same thing happened to me 😀. So I am making it right now and did half the sauce at a time in the blender. It worked out fine! I’ve made this lots of times and it’s so great; I never change it a bit! Thanks!
I love this sauce and make it often. I don’t use a regular blender anymore. I did the first 2 times but I have a powerful immersion blender and this works just as well. It’s convenient when making a large batch too. Hope this helps.
Hello. I have a lot of frozen cherry tomatoes in the frig. Once I thaw them out and take the skin off do you think these would work for the tomato part of the recipe.
Hi! Yes, thawed cherry tomatoes with the skins removed can definitely work in place of the canned tomatoes in this recipe. Since cherry tomatoes are naturally sweeter and less acidic, the flavor might be slightly different, more milder and a bit more delicate but still delicious. I would recommend simmering them down well so they break apart and thicken, just like you would with the canned tomatoes. You may need to adjust the salt or add a touch of tomato paste if you want a deeper flavor. Let me know how it turns out!
Recipe is great..for a change make this baked Rigatoni..delicious
making this for maybe the 10th time now. I send this recipe to my newlywed clients since it is a simple dish. (to the husband’s that don’t cook or claim to be bad at it)
I add hot Italian sausage because it reminds me of my sister.
thanks for this recipe, it’s absolutely delicious.