Creamy Vodka Sauce

This classic vodka sauce is rich, silky, and beautifully balanced. Tomato paste and purée create depth and brightness, while cream softens the acidity and vodka enhances the flavour for a smooth, luxurious finish. Traditionally paired with penne, this versatile sauce also works beautifully in lasagne, on pizza, or spooned over chicken parmigiana. Simple to make, yet layered and complex, it’s a true kitchen staple.

Creamy Vodka Sauce

Velvety, vibrant, and endlessly versatile.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serving Size: 4 servings, with pasta

Ingredients

1 tbsp extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

¼ cup tomato paste

14 oz can tomato puree

½ cup vodka

¼ cup heavy cream

salt and pepper, to taste

½ tspn red pepper flakes

Instructions

1. Dice the onion and finely mince the garlic cloves.

2. Heat the olive oil in a large skillet over medium to high heat. Once hot, add in the onion and garlic. Reduce the heat to medium, season with salt and pepper and cook until the onions are translucent, about 2-3 minutes. Be sure to stir occasionally to avoid any sticking or burning.

3. Add in the tomato paste and mix in with your spoon or spatula. Keep mixing until it is fragrant, about 1 minute.

4. Once fragrant, add in the tomato puree. Using the can, fill it half way with water, trying to get any left behind puree, and also add the water to the skillet. Mix it all together to combine. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 5 minutes or until slightly reduced and it begins to thicken.

5. Stir in the vodka and heavy cream. Simmer for another 5-7 minutes, this will cook out the alcohol in the sauce and thicken it. The sauce should easily coat the back of a spoon.

6. Taste your sauce and season it with salt, pepper and red pepper flakes.

Notes & Tips

1. Cook the tomato paste properly. Let the tomato paste darken slightly and become fragrant before adding the purée. This caramelises the sugars and deepens the flavour of the sauce.

2. Don’t skip the simmer after adding vodka. Allowing the sauce to gently simmer helps cook off the alcohol while keeping the flavour it adds. The sauce should thicken and coat the back of a spoon.

3. Use good-quality tomatoes. Since this is a simple sauce, quality really matters. A good tomato purée makes a noticeable difference.

4. Adjust the heat level. Red pepper flakes add balance and brightness, but start small and increase to taste.

5. Make it extra silky. For an ultra-smooth finish, blend the sauce with a stick blender before adding the cream.

6. Save some pasta water. When tossing with pasta, add a splash of reserved pasta water. It helps emulsify the sauce and cling beautifully to the pasta.

7. It freezes well. Vodka sauce can be frozen (without pasta) for up to 2 months. Defrost gently and stir while reheating.