Vodka Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 cups sauce (enough for 16 oz pasta)
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Calories
863 kcal
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Course
Condiments, Dinner
Vodka Sauce
Description
To prepare Vodka Sauce, olive oil and butter are heated together to form a fat base. Chopped onions are sautéed until translucent, releasing sweetness that balances tomato acidity. Garlic is added briefly for fragrance, followed by tomato paste and Italian seasoning to build deeper tomato flavor. The mixture is seasoned with salt, black pepper, and red pepper flakes to add mild spiciness.
Vodka is poured in to deglaze the pan and cook down, mellowing its sharp alcohol flavor while lifting browned bits. Canned whole peeled tomatoes and torn fresh basil are added, with the tomatoes broken down as they cook. Heavy cream is stirred in to enrich and smooth the sauce, which is then pureed until silky either with an immersion blender or in batches in a traditional blender.
This sauce pairs especially well with pasta, which can be tossed into the sauce with some reserved pasta water to help it cling. Serve garnished with extra basil and freshly grated Parmesan cheese to enhance the flavor and presentation. The process balances acidity with creamy and herbaceous notes for a comforting, elegant meal component.
For best texture, finishing the sauce with pasta in the pot and adjusting thickness with pasta water ensures the sauce adheres well. Leftover sauce can be refrigerated and reheated gently to maintain its creamy texture.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter salted or unsalted
- 1 yellow onion finely chopped (about 1 cup, medium
- 1 Tablespoon garlic minced
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper ground
- ¼ - ½ tsp red pepper flakes adjust based on desired spiciness
- ⅓ cup vodka
- 28 oz whole peeled tomatoes or crushed tomatoes, undrained, canned
- 10 basil torn or cut into ribbons (may substitute 2 teaspoons dried basil, large, fresh leaves
- 1 cup heavy cream 2 tablespoons
- ¼ cup Parmesan Cheese plus extra for serving, freshly grated
- 16 oz pasta if serving with pasta
Instructions
- In a large pot, warm the olive oil and butter over medium heat until butter is melted.
- Add the onion and saute until softened and beginning to turn translucent, typically about 3-5 minutes.
- Add the garlic to the pan and cook, stirring, until fragrant (about 30 seconds).
- Add tomato paste, Italian seasoning, salt, black pepper and red pepper flakes, stirring until everything is well combined. Continue to cook, stirring, until tomato paste deepens in color.
- Gradually pour in the vodka, scraping the bottom of the pan as you do to scrape up any browned bits. Cook, stirring frequently, until vodka reduces by half and loses its potent alcohol scent.
- Add tomatoes and basil, breaking/mashing them up with your spatula as you cook
- Stir in the cream.
- Puree. If you have an immersion blender, use it to puree the sauce until completely smooth. Otherwise, transfer the sauce in batches to a blender to process until smooth, then return to the pot.
- Reduce heat to low and bring the sauce to a simmer. Allow it to cook, uncovered, for about 30 minutes, stirring occasionally. If serving with pasta, this is a good time to begin preparing it according to package instructions. You can serve sauce over cooked pasta or toss the two together before serving. See note for serving with pasta.
- After simmering, add parmesan cheese and stir in until melted. Use as desired or store in the refrigerator in an airtight container for up to a week before using.
Notes
- Serve the sauce over cooked pasta or toss pasta directly into the sauce with some reserved pasta water to help coat the noodles evenly.
- Adjust the sauce’s thickness with reserved pasta water if it becomes too thick during simmering.
- Top servings with freshly grated Parmesan cheese and fresh basil for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups sauce (enough for 16 oz pasta)
Amount Per Serving
Calories 863 kcal
% Daily Value*
| Serving | 1cup sauce | |
| Calories | 863kcal | 43% |
| Carbohydrates | 100g | 33% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 955mg | 40% |
| Potassium | 835mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1553IU | 31% |
| Vitamin C | 23mg | 26% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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