Recipes

Vodka Sauce Pasta

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients (Serves 4)

  • 1 lb penne pasta (or rigatoni)
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1/4 cup vodka
  • 1 (28 oz) can crushed tomatoes (San Marzano preferred)
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, torn or chopped
  • Salt and freshly ground black pepper to taste

Instructions

Prepare the Base

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat.
  3. Add diced onion and cook until translucent, about 3-4 minutes.
  4. Add minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.

Add Alcohol and Reduce

  1. Add vodka to the pan and simmer for 2-3 minutes, allowing the alcohol to cook off.
  2. The mixture should reduce slightly.

Create the Sauce

  1. Pour in the crushed tomatoes and stir to combine.
  2. Season with salt and black pepper to taste.
  3. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
  4. While the sauce simmers, cook pasta according to package directions until al dente.
  5. Reserve 1/2 cup of pasta water before draining.

Finish the Sauce

  1. Stir heavy cream into the tomato sauce.
  2. Add butter and stir until melted and incorporated.
  3. Add half of the Parmesan cheese and stir until smooth.
  4. If the sauce is too thick, add a splash of the reserved pasta water.

Combine and Serve

  1. Add the drained pasta directly to the sauce and toss to coat thoroughly.
  2. If needed, add more reserved pasta water to reach desired consistency.
  3. Remove from heat and stir in fresh basil.
  4. Serve immediately, topped with remaining Parmesan cheese and additional basil or if desired.

Tips for Perfect Vodka Sauce

  • For a smoother sauce, blend the tomato mixture before adding the cream.
  • The vodka enhances the flavors and helps emulsify the sauce - it won't taste like alcohol after cooking.
  • For extra richness, add a splash more cream.
  • This sauce pairs well with ridged pasta shapes that can hold the creamy sauce.

Variations

  • Protein additions: Add grilled chicken, Italian sausage, or sautéed shrimp.
  • Vegetable additions: Stir in sautéed mushrooms, peas, or spinach.
  • Spicy version: Double the red pepper flakes for a more pronounced heat.
  • Pancetta variation: Start by rendering 4 oz of diced pancetta before adding the onions.