THE BEST VODKA SAUCE

The best vodka sauce is made with crushed tomatoes, vodka, heavy cream and parmesan cheese simmered together for the ultimate comfort food.

From the recipe collection of Tara Ippolito

I promise that this really is the best vodka sauce recipe ever. You know, this recipe has been in my family for over 30 years, and there's a reason we never stopped making it. It's rich, creamy, perfectly balanced and honestly one of those sauces that just tastes special. The tomatoes, cream, and a little splash of vodka come together into this silky, cozy pasta sauce that tastes amazing every single time. If you're looking for a go to pasta sauce that's always a hit the spot, this one is an absolute classic.

This is truly one of those rare recipes that's both simple and restaurant level delicious at the same time. It turns basic pantry ingredients into a silky, luxurious sauce that tastes like you've been working on it all day. It's quick enough for a busy weeknight but special enough for guests. It works with literally any pasta you prefer so choose your favorite. Once you make it from scratch, you'll never reach for the jarred version again.

How To Make It

Here are the steps to make this delicious vodka sauce. You can find the full ingredients list and instructions in the recipe card below.

First, in a large skillet with a tall lip or a large pot, heat the olive oil and 1 tbs of butter over medium high heat. Add the chopped onion and garlic. Sauté for about 2-3 minutes, stirring frequently or until the onion becomes soft.

Next, add 1 Tbs of Italian Seasoning, red pepper flakes (optional) and lightly season with salt and pepper. Carefully pour in the vodka and let it cook for 2-3 minutes stirring frequently.

NOTE: Almost all of the alcohol evaporates when the vodka is simmering, leaving only the flavor benefits. So, this is safe for kids to eat once its cooked.

Then, add the crushed tomatoes and season with salt, pepper and the rest of the Italian seasoning. Reduce the heat and simmer, uncovered for 30 minutes stirring occasionally.

Next, add the heavy cream and parmesan cheese and simmer, uncovered for an additional 30 minutes.

Finally, re-season with salt and pepper (if needed) and stir in 1 tbs of butter. Add the ladle of pasta water and stir in the cooked pasta of choice (I used Rummo Rigatoni). Enjoy!

Pro Tip: Adding the starchy pasta water will help the pasta cling to the sauce. It gives it that shiny, restaurant style finish.

Do I Really Need To Add The Vodka?

Yes, even though the alcohol cooks off, the vodka helps to emulsify the tomatoes and cream so the sauce becomes extra smooth and velvety. Technically, you can make it without the vodka but it wont taste exactly the same withought its signature flavoring.

What Pasta Should I Use?

Rigatoni, penne and any other tube like pasta are all classic choices because the hold the sauce inside nicely. But honestly, anything works. Even ravioli or tortellini would be great choices.

Can I Make This Sauce Ahead Of Time?

Yes, you absolutely can and it reheats beautifully. Store it in the fridge for up to three days. If it thickens up too much when reheating, add a splash of cream to loosen it up.

What Can I Serve This With?

This pasta goes together perfectly with some Classic Italian Meatballs, Chicken Cutlets and Homemade Cheesy Italian Garlic Bread. For vegetables, add some Garlic and Parmesan Roasted Broccoli or Frozen Roasted Green Beans.

Storage

Let the sauce cool completely and place it into an air tight storage container. It will last in the refrigerator for up to three days. This sauce freezes well, too! Just place it into an air tight freezer safe storage container. It will last in the freezer for up to three months.

Other Easy Pasta Sauce Recipes

If you like super easy to make and delicious pasta sauce recipes like this one, you have to try this Meat Sauce For Pasta, Easy Alfredo Sauce and Bolognese Sauce.