Homemade Vodka Sauce

5 from 1 vote

This Homemade Vodka Sauce recipe combines San Marzano tomatoes, heavy cream, garlic, and Parmesan for a smooth, rich pasta sauce with gentle heat. Onion and shallot build a sweet, savory base, while a Parmesan rind adds depth as the sauce simmers. Butter stirred in at the end gives it a silky finish.

Prep Time10

Cook Time40

Total Time50

Course: Sauce

Cuisine: Italian-American

Servings: servings

Calories: 245kcal

Author: Jami Powell

Equipment

Large, deep saucepan or Dutch oven
Immersion blender
Wooden spoon or silicone spatula
Measuring cups and spoons
Knife and cutting board
Fine grater

Ingredients

2 tablespoons extra virgin olive oil
½ cup finely diced yellow onion
1 medium shallot finely chopped
4 medium garlic cloves minced
¼ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
⅓ cup plain vodka
1 (28-ounce) can San Marzano whole peeled tomatoes with their juices
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper
1 small Parmigiano-Reggiano rind about 2 inches long
¾ cup heavy cream
2 tablespoons unsalted butter cut into pieces
⅓ cup freshly grated Parmigiano-Reggiano
4–6 fresh basil leaves torn, optional

Instructions

Heat the olive oil in a large, deep saucepan over medium-low heat. Add the onion and shallot. Cook for 8–10 minutes, stirring occasionally, until completely softened without browning. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Add the tomato paste and cook for 2 minutes, stirring frequently, until it deepens to a brick-red color. Reduce the heat if the garlic or paste begins to scorch.
Remove the pan from the heat and add the vodka from a measuring cup. This helps prevent the alcohol vapors from igniting, especially over a gas burner. Do not pour directly from the bottle.
Return the pan to medium heat and simmer for 2–3 minutes, stirring and scraping the bottom, until the liquid has reduced substantially.
Add the tomatoes with their juices, kosher salt, and black pepper. Break up the tomatoes with a spoon and bring to a gentle simmer. Cook for 3–5 minutes.
Remove the pan from the heat. Carefully blend with an immersion blender until smooth, keeping the blade submerged to prevent splattering.
Return the pan to low heat and add the Parmesan rind. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Remove and discard the rind.
Stir in the heavy cream and gently simmer for 2–3 minutes. Remove the pan from the heat and stir in the butter until fully incorporated. Gradually stir in the grated Parmigiano-Reggiano until melted.
Taste and adjust the salt and pepper. Stir in the optional torn basil just before serving. Toss with cooked penne, rigatoni, or mafaldine pasta over low heat. Add reserved pasta cooking water a few tablespoons at a time until the sauce coats the pasta evenly. Serve with additional grated cheese, if desired.

Video

Notes

Cooking Notes

Soften the onion and shallot completely before adding the garlic and tomato paste. Remove the pan from the heat before adding the measured vodka, and blend the tomatoes before adding the Parmesan rind. Finish the butter and grated cheese off the heat to help keep the sauce smooth.

Tips for Best Results

Cook the aromatics over medium-low heat until tender and translucent.
Stir the tomato paste until brick red, reducing the heat if it begins scorching.
Keep the cream at a gentle simmer.
Add finely grated Parmesan gradually after removing the pan from the heat.

How to Know It’s Ready

The tomato base should be smooth and slightly thickened before adding the cream. The finished sauce should look glossy and coat the pasta evenly after tossing with a little reserved pasta water.

Nutrition