Easy Vodka Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
510 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Easy Vodka Sauce
Description
This vodka sauce begins by breaking up whole canned tomatoes by hand to maintain texture, then sautéing diced onion and pancetta or bacon in olive oil until flavorful and the fat is rendered. Minced garlic is briefly cooked to infuse aroma without burning. Vodka is added and boiled off for a couple of minutes to reduce sharpness. Then both the crushed and whole tomatoes with juice, plus red pepper flakes, are simmered uncovered to concentrate flavors and meld the sauce.
Heavy cream is stirred in late to create a smooth, rich sauce, which is simmered until thickened. Parmesan cheese and fresh chopped parsley are added at the end for saltiness and freshness, and the sauce is adjusted with salt and pepper to taste. This sauce offers a creamy consistency balanced by the acidity of tomatoes and spicy warmth from red pepper flakes. Pancetta adds a smoky depth.
This sauce is designed to serve with 16 ounces of dry pasta, making it a supper-size portion. It’s versatile enough to be served with grilled shrimp, shredded chicken, or Italian sausage. Saving reserved pasta water when tossing pasta with the sauce can improve consistency and help the sauce cling to noodles better.
San Marzano tomatoes are recommended for their balanced sweetness and acidity, and breaking up whole tomatoes by hand before or during cooking preserves texture. When lacking vodka, white wine can be substituted or omitted entirely for an alcohol-free version, though flavor will vary.
Ingredients
- 28 ounces whole tomatoes with juices, 1 can, canned
- ½ small onion finely diced
- 1 tablespoon olive oil or butter
- 4 ounces pancetta chopped, or bacon ½-inch dice
- 4 cloves garlic minced
- ⅓ cup vodka
- 14 ounces crushed tomatoes
- ½ teaspoon red pepper flakes
- 1 cup heavy whipping cream
- ⅓ cup Parmesan Cheese or romano cheese, shredded
- 3 tablespoons parsley chopped, fresh
Instructions
- Using your hands, squish the whole tomatoes into a bowl to break them up (reserving the juices) and set aside.
- In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
- Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
- Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
- Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
- Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.
Notes
- This recipe yields enough vodka sauce to toss with 16 ounces of dry pasta.
- If vodka is unavailable, a splash of white wine can be used, or omit entirely for a non-alcoholic version.
- San Marzano tomatoes are preferred for their flavor; break up whole tomatoes by hand or with a wooden spoon to incorporate.
- Add cooked grilled shrimp, shredded chicken, or Italian sausage to the sauce for added protein.
- Reserve some pasta cooking water to adjust sauce consistency and improve sauce adhesion when combining with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 0.25of the recipe | |
| Calories | 510 | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 771mg | 32% |
| Potassium | 846mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 34mg | 38% |
| Calcium | 223mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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