You’re going to love this quick and easy vodka sauce, with its rich flavor and velvety texture. It’s a staple weeknight dinner that your whole family will love!
Save the Recipe!
I can’t take all the credit for this recipe because it’s my hubby’s signature sauce! I fell in love with him at first bite of his Chicken Penne Alla Vodka. Being the chef in the house, I’m sure it was a bit daunting to cook for me for the first time, but my now-husband Eric whipped up this amazing vodka sauce that was so crazy good, I was swooning! It’s velvety smooth and perfectly creamy, with so much flavor from parmesan, onion, garlic, vodka (DUH!), and his secret ingredient (a splash of balsamic).
Make this sauce ahead or last-minute on a busy weeknight, and you certainly won’t regret it. Mix into pasta, layer in my Easy Lasagna Recipe, or ladle on top of Chicken Parmesan for a no-stress, A+ meal.
Vodka Sauce Recipe Ingredients
- Pasta of choice (optional) – the classic way to serve vodka sauce is mixed into pasta! My favorite options are mezzi rigatoni or penne.
- Can of whole peeled tomatoes – look for good-quality, plain, whole peeled tomatoes for the base of our sauce.
- Sweet onion – sweet onion adds a pop of just that…sweetness and texture.
- Garlic – you can’t go wrong with garlic!
- Half-and-half – I find heavy cream is too rich, whereas half-and-half creates the perfect creamy, silky vodka sauce that’s not too thick and not too thin. But if you do like a thicker vodka sauce, feel free to use heavy cream!
- Parmigiano-Reggiano cheese – good-quality cheese = amazing sauce! Parmigiano-Reggiano is extra flavorful and nutty, but regular parmesan cheese works too!
- Vodka – vodka adds that classic “zippiness”. Make sure to use plain, unflavored vodka, but no need for the super expensive stuff.
- Extra virgin olive oil – a little olive oil helps sauté the onion and garlic.
- Balsamic vinegar – my secret ingredient to the best vodka sauce is balsamic! A splash adds complexity. Don’t worry…your sauce won’t taste like vinegar!
- Red pepper flakes (optional) – like it a little spicy? Add a dash of red pepper flakes.
- Fresh basil (optional to garnish) – for a pop of green freshness, serve garnished with fresh basil.
How to Make this Vodka Sauce Recipe
Let’s make the best vodka sauce. It’s easy, versatile, and SO yummy! This is an outline. For the full recipe, check out the recipe card below.
1. In a large pot, add onion, garlic, and olive oil. Sauté for 3-4 minutes.
2. Add the tomatoes and crush into small pieces. Add the vodka and stir.
3. Heat the sauce until just simmering.
4. Add the parmesan, balsamic, red pepper flakes and salt. Let simmer, uncovered, for 20 minutes, stirring occasionally.
5. Cook the pasta to al dente (optional).
6. Use an immersion blender or regular blender to blend the sauce until smooth.
7. Add the half-and-half, and blend for 5-10 more seconds.
8. Keep sauce on medium-low heat until the pasta is ready. Toss into pasta or serve however you’d like!
Importance of Vodka in Vodka Sauce
Vodka brings out flavor from the tomatoes and helps balance their acidity without making the sauce taste boozy. Most of the alcohol cooks off, so what’s left is a deeper, tastier sauce that’s balanced yet richer and more refined than it would be without it!
Make Ahead and Storage
Make Ahead: make vodka sauce up to 4 days in advance. Store it in the fridge and reheat gently.
Storage: once cooled completely, keep in an airtight container in the fridge for up to 4 days.
Reheating: reheat gently on the stovetop (covered), over medium heat, stirring often. Add a splash of half-and-half or pasta water to rejuvenate!
Freezing: vodka sauce freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
After sautéing the onion and garlic, add the tomatoes and vodka, letting them simmer for 20 minutes to let those flavors meld together and for the alcohol to cook off.
My tip is adding a splash of balsamic vinegar that adds a bit of sweet, tangy depth that you won’t get otherwise. Also don’t forget freshly grated parmesan cheese, and a nice pinch of salt!
Pancetta, Italian sausage (spicy or sweet) , ground beef, and sliced Grilled Chicken Thighs are my favorite options!
Penne is a classic choice, but I also love mezzi rigatoni, fusilli and shells that scoop up the sauce nicely!
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If you’ve tried this Vodka Sauce Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Vodka Sauce Recipe
Equipment
- Immersion blender (or regular blender)
Ingredients
- 1 pound pasta of choice, like mezzi rigatoni or penne
- 28 ounce can of whole peeled tomatoes
- 1 medium sweet onion, chopped
- 3 large garlic cloves, minced
- ¾ cup half-and-half
- ½ cup finely grated Parmigiano-Reggiano cheese, or regular parmesan (+ more to garnish)
- ⅓ cup plain vodka
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Red pepper flakes, to taste
- Salt, to taste
- Fresh basil, optional to garnish
Instructions
- In a large pot, add onion, garlic, and olive oil. Sauté over medium-high heat for 3-4 minutes until fragrant.
- Add the tomatoes and crush into small pieces using a potato masher or scissors. Then add the vodka and stir.
- Heat the sauce over medium-high until just simmering.
- Add the parmesan, balsamic, red pepper flakes and salt. Let simmer, uncovered, over medium heat for 20 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta to al dente (optional).
- Use an immersion blender (in a deep pot so it doesn’t splatter) or regular blender to blend the sauce until smooth.
- Add the half-and-half, and blend for 5-10 more seconds.
- Keep sauce on medium-low heat until the pasta is ready. Toss into pasta or serve however you’d like, garnished with more parmesan and fresh basil!
Video
Notes
- My vodka sauce recipe is creamy but not super creamy. If you’d prefer an indulgent sauce, use heavy cream instead of half-and-half! I don’t recommend using anything lighter than half-and-half like milk that could curdle.
- A splash of balsamic adds a depth of flavor that’s SO delicious. Don’t worry; you won’t taste the vinegar itself.
- You can’t beat freshly grated cheese in vodka sauce! Grate your own if you can.
- This recipe makes approximately 3-3.5 cups of sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never thought to add balsamic vinegar to vodka sauce, but wow was it delicious! Recipe was very easy to follow too, thanks!
Awesome to hear it was easy – and yes, that balsamic trick works every time! Thanks for your review!
Grace
Honestly I’ve never been a huge vodka sauce fan, but I made this for my husband and even I loved it! The sauce is rich and flavorful without being too creamy and thick. Definitely saving this recipe!
So glad the sauce wasn’t too thick! Thanks for your review 🙂
Grace
vodka sauce is my absolute favorite pasta sauce and I loved the addition of balsamic in this recipe!! I added some grilled chicken which took this to a whole new level. Thank YOU
Love it! Thanks for letting me know!!
Grace