I perfected a creamy, tomato-based vodka sauce for Spaghetti With Vodka Sauce and I’m sharing the simple pantry trick that keeps basil vibrant while creating a reliably smooth, restaurant-style emulsion.

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I grew up thinking vodka belonged in cocktails, not pasta. Then I tried this sauce and got hooked.

It’s rich and silky and it punches way above its weight. So it opens with a bright vodka lift, then melts into lush heavy cream for that smooth finish.

Sometimes I call it my Alla Vodka Sauce, sometimes I tease and call it Vodka Blush Sauce. It’s simple but sneaky, makes people pause and ask what you did.

There’s a tiny trick in the steps that fools everyone, and yes it’s easy. Try it once and you’ll get why I keep making it.

Ingredients

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Olive oil brings healthy monounsaturated fats richness and helps flavors bloom not much protein
Onion adds sweetness and depth when cooked it gives fiber and vitamin C
Crushed tomatoes give tangy acidity lots of vitamin A and C some natural sugars
Heavy cream makes the sauce velvety and rich high in fat low in fiber
Parmesan brings savory umami it’s salty good protein and calcium so a little goes far
Vodka rounds flavors helps release tomato aromatics evaporates mostly adds no real nutrients
Fresh basil gives a bright herbal lift small antioxidants and vitamin K makes sauce pop

Ingredient Quantities

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes (optional)

1/3 cup vodka

28 ounces crushed tomatoes (one 28 oz can)

1 tablespoon tomato paste

3/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/3 cup fresh basil leaves, chopped

1 teaspoon granulated sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and starts to foam. Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.

2. Add the minced garlic and 1/4 teaspoon crushed red pepper flakes (optional). Cook 30 to 60 seconds until fragrant but do not let the garlic brown, it burns fast.

3. Turn the heat up to medium-high and pour in 1/3 cup vodka to deglaze the pan. Let it bubble and reduce for about 2 to 3 minutes while you scrape any browned bits off the bottom with a wooden spoon.

4. Stir in 1 tablespoon tomato paste and cook 1 to 2 minutes to deepen the flavor, stirring so it doesn’t stick.

5. Add the 28 ounces crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 12 to 15 minutes so the sauce thickens and the flavors meld.

6. Reduce heat to low and slowly stir in 3/4 cup heavy cream until the sauce is smooth and turns a warm pink/orange color. Keep it at a low simmer, do not boil the cream.

7. Stir in 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning if needed. If the sauce seems too thick add a splash of reserved pasta water to loosen it.

8. Fold in 1/3 cup chopped fresh basil, reserving a few leaves for garnish, and remove the sauce from the heat. A little extra butter stirred in now will make it glossy if you like.

9. Meanwhile cook your pasta according to package directions, reserve about 1 cup of the pasta cooking water before draining. Add the drained pasta to the sauce and toss over low heat, adding pasta water a few tablespoons at a time until the sauce clings to the noodles, 1 to 2 minutes.

10. Serve right away with extra grated Parmesan, the reserved basil leaves and a pinch more red pepper flakes if you want heat. Enjoy.

Equipment Needed

1. A large skillet, about 12 inches, or a heavy-bottom sauté pan
2. Medium pot for cookin the pasta
3. Colander for drainin the pasta
4. Sharp chefs knife and a cutting board
5. Wooden spoon for scrappin and stirrin
6. Measuring cups and measuring spoons
7. Box grater or microplane for fresh Parmesan
8. Tongs or a pasta fork for tossin

FAQ

Q: Do I have to use vodka what can I substitute?

A: You don't have to use vodka, it's there for flavor and to lift the tomatoes. Substitute with a splash of dry white wine or, for an alcohol free option, use an extra 1/4 cup crushed tomatoes plus 1 teaspoon white wine vinegar or lemon juice. Flavor will be a bit different but still tasty.

Q: Will the alcohol really cook off?

A: Most of it does. Cook the vodka 2 to 3 minutes so the sharp bite fades, then add the tomatoes and simmer the sauce another 10 to 15 minutes. That reduces most alcohol and blends flavors.

Q: How do I stop the cream from curdling?

A: Use full fat heavy cream, lower the heat to low, and either stir a little hot sauce into the cream to warm it first or add the cream off the heat. Never boil hard after adding cream, just gentle simmer.

Q: Can I make this ahead and freeze it?

A: Yes, it freezes great for 2 to 3 months. Cool fully, freeze in an airtight container. Thaw overnight in the fridge and reheat gently on low, add a splash of cream or reserved pasta water to loosen if it looks thick.

Q: What pasta should I use and how do I finish the dish?

A: Penne or rigatoni are classic, but any short pasta works. Cook pasta al dente, reserve 1/2 to 1 cup pasta water, toss pasta with sauce over low heat adding pasta water a little at a time until silky, finish with grated Parmesan and chopped basil.

Q: My sauce tastes too acidic or flat what do I do?

A: Add the teaspoon of sugar the recipe calls for, or a small pat of butter and an extra splash of cream. Taste for salt and pepper, simmer a bit longer to mellow acidity, and always finish with fresh Parmesan for more depth.

Creamy Vodka Pasta Sauce Recipe Substitutions and Variations

Vodka: swap for 1/3 cup dry white wine (same amount) — gives acidity and cooks off the same way. No alcohol? use 1/3 cup reserved pasta water plus 1 teaspoon lemon juice, it still brightens the sauce.
Heavy cream: swap for 3/4 cup half-and-half plus 2 tablespoons melted butter for almost the same richness, or for a dairy-free version use 3/4 cup full-fat coconut milk (flavor will be a bit sweeter, add a pinch of salt).
Parmesan cheese: swap for 1/2 cup grated Pecorino Romano (saltier, so cut back on added salt by about 1/4 teaspoon), or use 1/2 cup nutritional yeast for a vegan, cheesy note.
28 oz crushed tomatoes: swap for a 28 oz can of whole peeled tomatoes, crushed by hand or blotted in a blender for chunkier, fresher texture, or use 28 oz tomato passata if you want a super smooth sauce.

Pro Tips

1) Caramelize the onion low and slow, don’t rush it — the sweet flavor is what makes the sauce sing. If the edges start to brown too fast, drop the heat and stir, or add a tiny splash of water to slow things down.

2) When you add the vodka, crank the heat for a minute so the alcohol cooks off and scrape up all the browned bits, they carry tons of flavor. If you really dont want alcohol, a splash of white wine or an extra teaspoon of tomato paste helps, but the vodka does change the texture and brightness.

3) Temper the cream so it doesnt split: ladle a few spoons of the hot tomato into the cream, stir, then add that back to the sauce. Keep the sauce barely simmering, dont let it boil, and use reserved pasta water a tablespoon at a time to get the sauce clingy not soupy.

4) Finish smart: use freshly grated Parmesan, the pre grated stuff has anti clump additives and wont melt as silky. Taste and tweak for acid and salt, a pinch more sugar or a tiny squeeze of lemon can rescue flat canned tomatoes, and toss the pasta in the pan so every noodle gets coated.

Creamy Vodka Pasta Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected a creamy, tomato-based vodka sauce for Spaghetti With Vodka Sauce and I'm sharing the simple pantry trick that keeps basil vibrant while creating a reliably smooth, restaurant-style emulsion.

Servings

servings

Calories

375

kcal

Equipment: 1. A large skillet, about 12 inches, or a heavy-bottom sauté pan
2. Medium pot for cookin the pasta
3. Colander for drainin the pasta
4. Sharp chefs knife and a cutting board
5. Wooden spoon for scrappin and stirrin
6. Measuring cups and measuring spoons
7. Box grater or microplane for fresh Parmesan
8. Tongs or a pasta fork for tossin

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup vodka
28 ounces crushed tomatoes (one 28 oz can)
1 tablespoon tomato paste
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/3 cup fresh basil leaves, chopped
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and starts to foam. Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.
Add the minced garlic and 1/4 teaspoon crushed red pepper flakes (optional). Cook 30 to 60 seconds until fragrant but do not let the garlic brown, it burns fast.
Turn the heat up to medium-high and pour in 1/3 cup vodka to deglaze the pan. Let it bubble and reduce for about 2 to 3 minutes while you scrape any browned bits off the bottom with a wooden spoon.
Stir in 1 tablespoon tomato paste and cook 1 to 2 minutes to deepen the flavor, stirring so it doesn’t stick.
Add the 28 ounces crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 12 to 15 minutes so the sauce thickens and the flavors meld.
Reduce heat to low and slowly stir in 3/4 cup heavy cream until the sauce is smooth and turns a warm pink/orange color. Keep it at a low simmer, do not boil the cream.
Stir in 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning if needed. If the sauce seems too thick add a splash of reserved pasta water to loosen it.
Fold in 1/3 cup chopped fresh basil, reserving a few leaves for garnish, and remove the sauce from the heat. A little extra butter stirred in now will make it glossy if you like.
Meanwhile cook your pasta according to package directions, reserve about 1 cup of the pasta cooking water before draining. Add the drained pasta to the sauce and toss over low heat, adding pasta water a few tablespoons at a time until the sauce clings to the noodles, 1 to 2 minutes.
Serve right away with extra grated Parmesan, the reserved basil leaves and a pinch more red pepper flakes if you want heat. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.