Classic Vodka Sauce Recipe (7 Ingredients)
Vodka Sauce is a beloved Italian-American classic made in 20 minutes and with just seven ingredients. Our recipe creates a rich, silky, and deliciously balanced sauce that’s easy to make and fresh tasting. With such simplicity, why settle for store-bought options?
Easy Vodka Sauce Recipe
The other day, my family asked me to make their favorite dinner: Penne with Vodka Sauce. Ever since the kids were little, ‘penne alla vodka’ has been their go-to dish, the one they’d order without fail at our local Italian restaurant.
And, Vodka Sauce is one of the most requested dishes around, and still is today in most Italian-American pizzeria-restaurants.
But times have changed. Those cozy Italian spots from the 1980s have mostly disappeared, replaced by newer, upscale restaurants serving modern, gourmet Italian dishes.
The good news? Vodka sauce is incredibly simple to make at home. And, once you try it from scratch, you’ll want it in your regular rotation.
Homemade Vodka Sauce… and Better!
Homemade Vodka Sauce is always better. There’s just no comparison: the freshness, the rich tomato flavor, the subtle heat, the silky texture. And yes, the vodka gets cooked down, leaving only its depth and brightness behind.
With this easy recipe to whip up, why settle for a jar?
Most store-bought jarred sauces come loaded with unnecessary ingredients and preservatives to stretch their shelf life, and that’s not exactly what I want to serve my family.
And, we love serving it with penne pasta!
Homemade truly makes all the difference. Making it fresh is healthier! Your family will love this recipe- trust me on this one!
Cook’s Notes and Tips:
- This recipe makes enough Vodka sauce for 1.5 (up to 2) pounds of penne pasta. That will give you enough for 6 servings and even leftovers for lunch the next day.
- Vodka sauce goes well with penne pasta, but you can serve it with rigatoni or fusilli, too.
- You can easily freeze Vodka sauce. Be sure to allow it to cool completely before transferring it to a sealed container. Then freeze it. It will freeze well and for up to one month.
- The Vodka is cooked down in the tomatoes, so you won’t actually taste it or get a buzz from the sauce.
- The grated pecorino cheese is preferred with vodka sauce – it adds the perfect amount of “saltiness” to the velvety texture of our vodka sauce. But, if you prefer, you can serve it with Parmesan cheese as well.
Ok, Let’s Make It!
Ingredients Needed for Classic Vodka Sauce Recipe
For our classic vodka sauce recipe, you will need the following ingredients:
- 3 Tbsp. extra virgin olive oil
- 1 large onion – diced
- 2 cloves of garlic – finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 can (35 ounce) of Peeled Italian tomatoes
- 1/3 cup Vodka
- 2/3 cup heavy cream
- 1 tsp. salt
- Optional: grated pecorino cheese, for serving
How to Make our Classic Vodka Sauce?
If this is your first time making this recipe for Vodka sauce, no worries- it’s very easy! First, gather all the ingredients you will need, and then you can start. Also, grab your large, deep (12-inch) skillet and place it on your stovetop, and then we can begin.
STEP 1: Prepare the Veggies: Prep and chop the onion and garlic. Then, open the can of imported peeled tomatoes, and set it nearby.
STEP 2: Start Cooking! Add the olive oil to a (12-inch x 3-inch) deep skillet and turn on moderate heat. Toss in the garlic and onion and stir to cook. Sauté the veggies for about 4 minutes, until they are softened and golden, stirring occasionally. Then, add in crushed red pepper flakes, and sauté for 1 minute.
STEP 3: Add the Tomatoes: Next, pour in the entire can of peeled tomatoes and all their juices. Next, use your wooden spoon to break off the large peeled tomatoes while you simmer on moderate-low heat. Then, pour in 2/3 cup of water and stir to combine, then cook for 3 minutes.
STEP 4: Pour in the Vodka! Pour in 1/3 cup of vodka, and simmer on low heat for at least 4 to 5 minutes, stirring occasionally.
STEP 5: Then pour in the Cream: Stir in the heavy cream and add 1 teaspoon of salt. Stir to combine, and simmer for 1 to 2 minutes. Then turn off the heat.
Quick Tip: Here is where you can leave the vodka sauce “chunky” and serve it with penne pasta, or puree it (as my family prefers).
STEP 6: Transfer to a Blender to Puree! Using your ladle to grab the vodka sauce and transfer it to your blender, blend the vodka sauce until it’s smooth and creamy. Pour it back into the skillet. You can do this in batches. (NOTE: The color of Vodka sauce should be orange – not pink).
***DISCLOSURE: Allow the vodka sauce to cool slightly before transferring it to the blender for puréeing. Be sure to secure the lid tightly, using a kitchen towel to hold it down firmly as you blend. This precaution helps prevent hot liquid from splattering and causing burns.
***Meanwhile, Cook the Pasta! In another pot filled with water, bring to a full boil, toss in 2 teaspoons of salt into the water, and toss in your penne pasta. Cook the pasta until al dente. Then drain in a colander.
LAST STEP: Toss the Penne Pasta into the Skillet, and simmer on low heat to coat the pasta with the vodka sauce, about 1 to 2 minutes. Then serve. Serve in pasta bowls, with grated pecorino cheese at the table for serving. And, enjoy!
Penne alla Vodka is an all-time favorite…
If you’ve never tried this Vodka Sauce recipe, you’re in for a treat! It’s simple to make, wonderfully creamy, and bursting with fresh, cozy, and delicious flavors. Your whole family will love its comforting taste and irresistible richness!
Try our recipe – you’ll never have to buy the jar stuff ever again!
ENJOY!
More Classic Tomato Sauces!
- Mom’s Classic Bolognese Sauce
- Authentic Italian Tomato Sauce (Family Recipe)
- Mom’s Quick Marinara Sauce
- Sausage Ragu
Your comments help us! If you try our classic vodka sauce recipe, let us know and leave a comment with a star rating! Have fun, snap a photo, and hashtag it on Instagram @2sistersrecipes and Pinterest. We’d love to see what you cook!
Classic Vodka Sauce Recipe
Vodka Sauce is a beloved Italian-American classic made with just seven main ingredients. Together, they create a rich, silky, and deliciously balanced sauce that’s easy to make. Vodka sauce is one of the most requested dishes around, and this recipe takes 20 minutes to make and serve!
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 large onion - diced
- 2 cloves of garlic - finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 can (35 ounce) of Peeled Italian tomatoes
- 1/3 cup of Vodka
- 2/3 cup heavy cream
- 1 tsp. salt
- Optional: grated pecorino cheese, for serving
Instructions
***See our 'Step-by-Step' PHOTOS in our Post
Directions to Make our Classic Vodka Sauce Recipe:
STEP 1: Prepare the Veggies: Prep and chop the onion and garlic. Then, open the can of imported Italian peeled tomatoes, and set it nearby.
STEP 2: Start Cooking! Add the olive oil to a (12-inch x 3-inch) skillet and turn on moderate heat. Toss in the garlic and onion and stir to cook. Sauté the veggies until softened, about 4 minutes, stirring them occasionally. Then add in the crushed red pepper flakes, and sauté for 1 minute.
STEP 3: Add the Tomatoes: Next, pour in the entire can of peeled tomatoes, and with all its juices. Use your wooden spoon to break of the large peeled tomatoes while you simmer on moderate-low heat. Pour in 2/3 cup of water and stir to combine, then cook for 3 minutes.
STEP 4: Pour in the Vodka! Pour in 1/3 cup of vodka, and simmer on low heat for at least 4 minutes, stirring occasionally.
STEP 5: Then pour in the Cream: Stir in the heavy cream and add 1 teaspoon of salt. Stir and simmer for 1 to 2 minutes. Then turn off the heat. Quick Tip: Here is where you can leave the vodka sauce "chunky," and serve it with penne pasta, or puree it (as my family prefers).
STEP 6: Transfer to a Blender to Puree! Using your ladle to grab the vodka sauce and transfer it to your blender, blend the vodka sauce until it's smooth and creamy. Pour it back into the skillet. You can do this in batches. (NOTE: The color of Vodka sauce should be orange - not pink).
** Meanwhile, Cook the Pasta! In another pot filled with water, bring to a full boil, toss in 2 teaspoons of salt into the water, and toss in your penne pasta. Cook the pasta until al-dente. Then drain in a colander.
LAST STEP: Toss the Penne Pasta into the Skillet, and simmer on low heat to coat the pasta with the vodka sauce, then serve. Serve in pasta bowls, with grated pecorino cheese at the table for serving. And, enjoy!
Notes
***DISCLOSURE: Allow the vodka sauce to cool slightly before transferring it to the blender for puréeing. Be sure to secure the lid tightly, using a kitchen towel to hold it down firmly as you blend. This precaution helps prevent hot liquid from splattering and causing burns.
To Store: Allow the sauce to cool before storing it. Transfer any Vodka sauce to an air-tight container, and place it into your refrigerator. Keep it chilled, it will stay fresh for up to 3 days.
To Freeze: Wait until the sauce is completely cooled before storing it. Then store it in a sealed container and freeze. It will be good for up to 1 month.
Have a Delicious Day! 🙂
Thanks for stopping by…
xo anna and liz
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