5 from 18 votes
Vodka Sauce
Vodka Sauce is a creamy tomato sauce made by slowly cooking onions, garlic, and tomato paste with vodka and seasonings, then blending with cream and fresh basil. The sauce develops a smooth texture and balanced flavor combining acidity, creaminess, and aromatic herbs. It's commonly served with pasta for a rich and luscious dish.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
cups sauce (enough for 16 oz pasta)
Calories:
863 kcal
Course:
Condiments, Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 cups sauce (enough for 16 oz pasta)
Amount Per Serving
Calories 863
% 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.