Homemade Vodka Sauce (Pasta alla Vodka)

Nothing is as classic as ordering your favorite pasta tossed in a decadent vodka sauce. With this homemade vodka sauce recipe, you can have your favorite Pasta alla Vodka at home, without the hassle of going out. Plus this vodka sauce comes together in just 30 minutes.

I love making homemade sauces for my pastas like rigatoni fiorentina, my infamous cheesy pesto tortellini, or a one pot creamy spinach pasta. There's just something about making sauce from scratch that gives me those "warm and fuzzy" feels.

Swaps and Substitutions

• Pasta - Any gluten-free pasta will do. I love Jovial, Banza, or Trader Joe's Brown Rice pasta are good options.
• Cream - use a coconut cream or a thicker almond or oat milk instead of half and half.
• Vodka - this recipe is based on using vodka within the sauce itself, but you can easily opt not to use any and it will be still just as yummy, but more of a blush or pink sauce sans vodka.
• Shallot - If you don't like shallots or can't find any, a medium-sized yellow (or even a sweet!) onion will do.

How to make homemade vodka sauce

1. Garlic - a classic aromatic that is important when making a from-scratch sauce.
2. Shallot/Onion - shallots have such a delicious flavor, and when paired with garlic, it's one of the best fragrances ever.
3. Tomato Paste - tomato paste gets combined with the garlic and shallot to begin to make the sauce.
4. Tomato Sauce - just one 15oz can is enough. I prefer sauce over crushed tomatoes, but those will work too.
5. Sugar - the sugar is a necessary component of this recipe, to add just a touch a sweetness to the overall sauce. Just a half of a tablespoon is all that's needed.
6. Vodka - yes, we need vodka, this is vodka sauce after all!
7. Half and Half - cream or half and half is important to add towards the end as traditional vodka sauce is a creamy pink, or blush, color.
8. Salt and Pepper - just a little salt and pepper to flavor the overall dish.

How to make homemade vodka sauce

Step 1: Start by sautéing the cloves of garlic and chopped shallot until fragrant. Stir in the tomato paste.

Step 2: Add in the tomato sauce, salt, pepper, and sugar.  Let simmer for 4-5 minutes.

Step 3: Last, pour in the heavy cream and vodka. Continue to simmer on a low flame, and stir occasionally, approximately 10-15 minutes.

Step 4: Meanwhile, boil your pasta of choice to al dente. Using a slotted spoon or spider spatula, scoop the pasta from the water and add directly to the vodka sauce. Stir to coat all the pasta, then garnish with fresh grated parmesan cheese.

How do I store this? Can I freeze it?

To Store: Place any of the leftover sauce/pasta in an airtight container and place in the fridge for up to 3 or 4 days.

To Freeze: You can freeze the sauce by itself, or with the pasta together in a freezer-safe container and thaw the night before serving. Consume up to one month.

To Reheat: Sure, a microwave works, but I would suggest adding the pasta/sauce to a pan with a ¼ cup water, let it cook on a medium heat and stir frequently for 5-6 minutes or until warm.

Have a craving for a good pasta dish? Here's more!

Homemade Vodka Sauce Recipe (Pasta alla Vodka)

Morgan Peaceman

A classic vodka sauce recipe made with all the essentials: garlic, tomato sauce, and of course, vodka.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Italian

Servings 8 servings

Calories 54 kcal

Equipment

• ▢
  1 frying pan
• ▢
  1 strainer or spider spatula
• ▢
  wooden spoon or spatula
• ▢
  1 large pot for pasta

Ingredients

  

1x2x3x

• ▢ 3 cloves garlic minced
• ▢ 1 medium shallot minced
• ▢ 1 tablespoon tomato paste
• ▢ 15 oz can of tomato sauce
• ▢ 1 shot vodka
• ▢ ½ cup half and half
• ▢ ½ tablespoon sugar
• ▢ salt and pepper to taste

Instructions

 

• Start by sautéing the cloves of garlic and chopped shallot until fragrant. Stir in the tomato paste.
• Add in the tomato sauce, salt, pepper, and sugar.  Let simmer for 4-5 minutes.
• Last, pour in the heavy cream and vodka. Continue to simmer on a low flame, and stir occasionally, approximately 10-15 minutes.
• Meanwhile, boil your pasta of choice to al dente. Using a slotted spoon or spider spatula, scoop the pasta from the water and add directly to the vodka sauce. Stir to coat all the pasta, then garnish with fresh grated parmesan cheese.

Notes

Ladle the pasta directly into the sauce rather than straining and then adding it in. It helps to catch some of the pasta water directly into the sauce which gives the overall sauce more flavor.

The sugar in the recipe is important. Don't skip this! It's just enough to make the sauce a touch sweet, which vodka sauce should have! All you need is a half of a tablespoon of sugar.

Be sure to let the sauce simmer on a low flame for at least 10-15 minutes or until the sauce coats the back of a wooden spoon. We want the flavors to build, so don't rush this process.

Nutrition

Calories: 54kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 278mgPotassium: 213mgFiber: 1gSugar: 4gVitamin A: 314IUVitamin C: 5mgCalcium: 28mgIron: 1mg

Tried this recipe?Let us know how it was!