Vodka Sauce
How to make a classic vodka sauce at home.
Servings: 6 servings
Equipment
- large skillet
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- ½ cup vodka
- ¾ cup heavy cream
- salt & pepper to taste
- ¼ cup Parmesan cheese freshly grated
- fresh basil or parsley chopped, for garnish
- 1 pound pasta penne works great
Instructions
Cook the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 4–5 minutes until soft and translucent.
- Stir in the garlic and red pepper flakes (if using), cooking for another 30 seconds until fragrant.
Add the Tomatoes
- Pour in the crushed tomatoes, stirring to combine.
- Bring to a simmer and let it cook gently for 10 minutes to thicken slightly.
Incorporate the Vodka
- Carefully add the vodka to the sauce.
- Let it simmer for 5–7 minutes, allowing the alcohol to cook off while keeping the flavor.
Add the Cream
- Lower the heat and slowly stir in the heavy cream.
- Simmer for another 5 minutes until the sauce is creamy and smooth.
- Season with salt and freshly ground black pepper to taste.
Combine with Pasta
- Cook pasta according to package instructions until al dente.
- Drain the pasta and add it directly to the sauce. Toss gently to coat evenly.
Serve and Garnish
- Sprinkle with grated Parmesan cheese and fresh herbs like basil or parsley.
- Serve immediately with extra cheese on the side.
Notes
Simmering the vodka allows the alcohol to cook off while preserving the flavor.
For extra richness, stir in a small knob of butter at the end.
Don’t overcook the cream; warm it through to prevent curdling.