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This vodka sauce recipe is rich and creamy with just the right amount of tang.
Vodka sauce is made with a rich tomato cream sauce, pancetta, parmesan cheese, and a shot of vodka for a velvety dish served over your favorite pasta.
Holly’s Recipe Highlights
- Flavor: This rich and creamy dish is made with tangy tomatoes that are mellowed by heavy cream, with vodka adding depth and flavor to the sauce.
- Skill Level: Vodka sauce is a quick and easy one-pot sauce that is beginner-friendly with impressive results.
- Technique: Crushing the whole tomatoes before using them gives this dish its classic texture and uses every bit of the juices.
- Prep Note: Make ahead and freeze until ready to use, or double the recipe to freeze half for a future meal (more information below).
Ingredient Tips for Vodka Sauce
- Tomatoes: Canned San Marzanos tomatoes will have the best flavor in this dish, but any high-quality canned tomatoes will work.
- Dairy: Heavy cream will make the sauce extra velvety, but half-and-half will work if a lighter sauce is preferred. Grate the parmesan cheese from a block since pre-shredded cheese won’t melt as well due to the anti-caking agents it’s packaged with.
- Pancetta: Pancetta is a much-needed salty balance to the creamy sauce. Bacon, prosciutto, or Italian sausage will also work.
- Vodka: No need for the pricey spirits, as vodka works primarily as an ingredient binder and flavor enhancer while cutting the acidity. White wine, chicken, or vegetable broth will also work.
- Pasta: Called Penne alla Vodka on restaurant menus, tubular-shaped pastas are perfect for holding the delicious sauce. Bucatini, rotini, and cavatappi are all good options.
Storing Leftovers
Keep leftover vodka sauce in a covered container in the refrigerator for up to 4 days and freeze in zippered bags for up to one month.
More Favorite Pasta Sauces
Did you make this Vodka Sauce? Leave a rating and comment below!
Easy Vodka Sauce
Equipment
Ingredients
- 28 ounces canned whole tomatoes with juices, 1 can
- ½ small onion finely diced
- 1 tablespoon olive oil or butter
- 4 ounces pancetta chopped, or bacon ½-inch dice
- 4 cloves garlic minced
- ⅓ cup vodka
- 14 ounces crushed tomatoes
- ½ teaspoon red pepper flakes
- 1 cup heavy whipping cream
- ⅓ cup shredded Parmesan cheese or romano cheese
- 3 tablespoons chopped fresh parsley
Instructions
- Using your hands, squish the whole tomatoes into a bowl to break them up (reserving the juices) and set aside.
- In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
- Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
- Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
- Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
- Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I have made this quite a few times and the compliments just keep coming and coming.
So happy to hear that, Joanne!
Delicious with the cream and pancetta. Might try bacon next time only because the pancetta was expensive and a few of the bites were a little tough. Easy to make and I’ll definitely be making it again. I’m not sure we’ll have any to freeze, it’s so tasty! Thanks!
So glad you enjoyed this recipe, Beth!
delicious
So glad you enjoyed it, Christine!
Love, love, LOVE this recipe! I have made it 3 times in the past week due to requests by the family. Not only is it becoming a family favorite but it is becoming a family obsession! Thank you for sharing!
So happy your family loves it, Brandi!
I enjoyed making this recipe for my daughter and I on a cold rainy day in Northeastern Ohio. It was delicious and the house smelled wonderful from all of the aromas. I loved the flavor the smoky pancetta added to the recipe. It’s a keeper. Thank you!
I’m so glad you loved it Jay, perfect for a chilly rainy day!
WOW…what an awesome recipe. My husband and I just loved it. Eat some the next, even better…the ingredients had time to mellow. I will definitely be making this again & again. Thanks for such a really great recipe.
I am so happy to hear you loved this recipe Marlene!
Hi Holly:)
Does the Vodka sauce freeze well?
Thanks!
Rebecca
Hi Rebecca, this recipe should freeze well. Just let it come to room temperature and store it in an airtight container before moving it to the freezer. We would love to hear how it turns out!
This was so simple to make yet delicious
Love the flavors!!
I’m so glad you loved it Shirleen!