Vodka Sauce Recipe

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.

Course Sauce

Cuisine Italia-American, Italian

Keyword Vodka Sauce

Prep Time 8

Cook Time 12

Total Time 20

Servings people

Calories 400kcal

Author Tanya

Ingredients

4 tablespoons unsalted butter or salted,
6 ounces tomato paste
½ teaspoon Onion powder
¼ teaspoon Garlic powder
¼ cup vodka
1 cup heavy cream room temperature
¼ cup loosely packed grated parmesan cheese plus more for serving
½ cup water
Salt to taste

Instructions

Melt the butter in a medium skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly.
Add onion powder and garlic powder. Stir to combine and cook for about 2 minutes until fragrant.
Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.
Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened.
Remove from heat and stir in the parmesan cheese until melted and smooth. Add salt to taste.
Serve over your favorite pasta, topped with additional parmesan cheese.

Notes

Pasta Shapes that work well with Vodka Sauce:

Penne: This is the most traditional choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
Rigatoni: Some restaurants serve vodka sauce with rigatoni. Like penne, rigatoni's ridges and tube-like shape are well-suited for holding creamy sauces.
Pasta shapes with ridges or tubes: Generally, pasta shapes with ridges or tubes are effective at holding and distributing creamy sauces like vodka sauce.

Nutrition