The best vodka sauce is the perfect combination of tomato sauce, vodka, and cream simmered in Italian herbs and spices.
The Best Vodka Sauce
From the recipe collection of Tara Ippolito.
This really is the best vodka sauce recipe out there and I stick to that statement with everything I've got.
And trust me, I’ve had a lot of them over the years. Almost everywhere in New Jersey has their own version of this recipe.
We just love this sauce and for good reason, too. Its so creamy and loaded with falvor.
And I do love them all but this one is a true stand out.
My mom started making this recipe for my siblings and I over 30 years ago and we’ve been making it ever since.
Now I make it for my own family and they love it, too. It a highly requested pasta dish around here.
This recipe is great for either a causal dinner at home or a holiday celebration. It can be served with and for just about anything because its always such a big hit.
I know that if you give this vodka sauce recipe a try, that you’ll love it just as much as we do, too.
Fast. Simple. Delicious.
Did you know that I have a cookbook called Fast Simple Delicious?
It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.
Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.
Other delicious pasta sauce recipes:
If you like this recipe here are a few other really fast, simple and delicious pasta recipes you'll love, too.
Can I get drunk from eating vodka sauce?
No, absolutely not. You can’t get drunk eating this vodka sauce so no need to worry.
Any alcohol is cooked out of the sauce. That means,that it's perfectly safe for kids to enjoy, too.
The best vodka recipe sauce ingredients:
- Chopped Garlic
- Crushed Tomatoes
- Chopped Onion
- Red Pepper Flakes (optional)
- Butter
- Heavy Cream
- Freshly Grated Parmesan
- Vodka
- Salt, Pepper, Garlic Powder, Italian Seasoning
Instructions:
First, in a large pot, heat the olive oil and sauté the onion and garlic until it’s soft (add hot pepper flakes here if you like it spicy).
Now add the vodka. Bring the heat up and boil for 2-3 minutes.
Then add the tomatoes and season with salt, pepper and Italian seasoning.
Reduce the heat and simmer for 30 minutes stirring occasionally.
Now add the heavy cream and parmesan cheese.
Then simmer for an additional 30 minutes.
Taste the sauce and re season if needed.
I usually need to add a little salt and some more Italian seasoning.
Lastly add a ladle of pasta water and mix the pasta into the sauce.
Serve warm and enjoy!
The Best Vodka Sauce
Equipment
- Medium Size Pot
Ingredients
- 2 Tbs Olive Oil
- 2 Tbs Butter
- ½ Onion, diced
- 4 Cloves Minced Garlic
- ¼ Cup Vodka
- 1 28oz can Crushed Tomatoes
- 1 Cup Heavy Cream
- ½ Cup Parmesan Cheese
- 2 Tbs Italian Seasoning
- 1 Tbs Garlic Powder
- Salt & Pepper to taste
- Red Pepper Flakes Optional
- 1 ladle Pasta Water
Instructions
- Heat olive oil and 1 tbs of butter in a large sauté pan or pot.
- Add onion and chopped garlic. Sauté until soft.
- Add Italian Seasoning, pepper flakes (of desires) and lightly season with salt and pepper.
- Add the vodka and the heat up and boil for 2-3 minutes.
- Add the crushed tomatoes and season with salt, pepper and a little more Italian seasoning.
- Reduce the heat and simmer for 30 minutes stirring occasionally
- Add the heavy cream and parmesan cheese. Simmer for an additional 30 minutes.
- Season to taste and add 1 tbs of butter.
- Add pasta water to save and serve over prepared penne pasta.
Notes
Also, don’t rush the sauce. It will take a full hour to cook and be worth it!
Al Dente Diva says
Thank you so much for giving it a try and letting me know that you enjoyed it. I appreciate it!
Anonymous says
I just made this and it is the best vodka sauce ever. I did add a bit too much red pepper flakes, so just added a little bit of sugar to help it and put in extra Parmesan cheese in it since I really like it.
Anonymous says
Pghauck@netzero.com
Riette Farthing says
If I wanted to batch make and freeze this recipe, would you freeze the final product or would you freeze the sauce before adding the cream/cheese and just add that each time you reheat/use it?