Vodka Sauce Recipe

Now you can make this popular creamy pink vodka sauce right at home! Incredibly easy lightened-up recipe with olive oil, tomatoes, half and half, and fresh basil.

Cooking dinner together with my hubs is one of my all-time favorite things. Sunday night is normally our go to night…and my hubby is the opposite of me.

He cooks on a whim. Throws things together as he owns it and it always turns out delicious.

This past weekend he made a classic Russian dish…borscht while I made homemade vodka sauce. It felt like a mini date in the comfort of our cozy kitchen.

And since it is Valentine’s Day…I hope you guys are staying in and cooking together. Because of crowds, cold, and overpriced pre-fixed menus…I mean we can do better than that?! Right?

This homemade creamy pink vodka sauce is the perfect recipe for date night in! It’s really simple to make and I promise you’ll never go back to jarred sauce ever again.

It tastes like restaurant quality but without the heavy price tag. Pair it with hot buttery penne pasta and an Avocado Caesar Salad and you’ve got yourself effortless Valentine’s dinner.

There’s so many different versions of vodka sauce recipes but the base is tomatoes, vodka, and heavy cream. Some include butter, parmesan cheese, and fresh herbs. If you’re concerned about the taste of vodka…don’t be!

You can’t taste the harshness of the vodka, it is simply here to enhance the flavors. It adds a touch of heat to help balance out the sweetness of the tomatoes and the cream.

To make this recipe a little lighter, I used olive oil in place of butter, half and half in place of heavy cream, a fraction of the cheese, and also plenty of fresh basil.

Basil adds just the right amount of fresh flavor and half and half along with parmesan cheese all the creaminess.

This sauce is a combo of the sweet-spicy mixture and when you pair it with hot buttery penne pasta…it’s a match made in heaven! All you need is a simple salad, such as Tomato Mozzarella Salad and you’re set!

Vodka Sauce Recipe

Now you can make this popular creamy pink vodka sauce right at home! Incredibly easy lightened-up recipe with olive oil, tomatoes, half and half, and fresh basil.

Prep: 15min

Total: 55min

Yield: 8

Serving Size: 1/2 cup sauce + 1 1/4 cup cooked pasta

Nutrition Facts: servingSize 1/2 cup sauce + 1 1/4 cup cooked pasta, calories 316 calories, Sugar 8.2 g, Sodium 609.7 mg, Fat 9.1 g, Saturated Fat 2.3 g, Trans Fat 0.1 g, Carbohydrate 53 g, Fiber 6.9 g, Protein 10.3 g, Cholesterol 6.2 mg

Ingredients:

• 3 Tbsp. extra-virgin olive oil
• 1 medium sweet onion, chopped
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 28 oz. can whole peeled tomatoes
• 1/3 cup vodka
• 1 Tbsp. tomato paste
• 1 Tbsp. balsamic vinegar
• 1 tsp. kosher salt
• 1/4 cup fresh chopped basil
• 1/2 – 3/4 cup half and half
• 2 Tbsp. grated Parmesan cheese
• 16 oz. penne pasta
• Fresh black pepper, to taste

Instruction:

1. In a large sauté pan, heat olive oil over medium heat; add onions and garlic and cook until soft, about 3-4 minutes. Add red pepper flakes and cook for 1 minute.
2. Stir in tomatoes and vodka and continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally.
3. Then stir in the tomato paste, balsamic vinegar, salt, and black pepper to taste. Reduce heat to low and simmer partially covered for 20 minutes until reduced by half, stirring occasionally.
4. In the meantime, cook pasta in salted water according to package directions. Drain and set aside.
5. Transfer tomato mixture to a food processor or blender, add basil, and purée until smooth. Return sauce to the pan and stir in half and half. You want creamy and slightly sweet consistency. Start with 1/2 cup of half and half, taste, and add more if needed. Cook until warmed through, about 2-3 minutes. Stir in parmesan cheese and then the cooked pasta. Toss to combine.
6. Serve immediately with additional sprinkle of cheese and basil, if desired.

The Best Vodka Sauce Recipe

The Best Vodka Sauce Recipe you’ll ever make and in under 30 minutes! It’s so easy to make, creamy, smooth and absolutely delicious. It’s the perfect weeknight meal for busy nights!

Prep: 5min

Total: 27min

Serving Size: 1 serving

Nutrition Facts: calories 861 kcal, Carbohydrate 72 g, Protein 20 g, Fat 52 g, Saturated Fat 27 g, Cholesterol 140 mg, Sodium 764 mg, Fiber 5 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 8 oz dry rotini ((or pasta shape of choice))
• 2 tbsp extra virgin olive oil
• 1 large shallot (minced)
• 2 garlic cloves (minced)
• ⅔ cup tomato paste
• 3 tbsp vodka
• 1 cup heavy cream
• 2 tbsp unsalted butter
• ½ cup freshly grated Parmesan
• salt and pepper to taste

Instruction:

1. Fill a large pot with water, place over high heat and bring to a boil. Add a small handful salt to water and add pasta.
2. Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.
3. Drain pasta, reserving 1/2 cup pasta water, and set both aside.
4. Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.
5. Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.
6. Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
7. Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
8. Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
9. Serve with more grated Parmesan and black pepper.

Penne alla Vodka

We’ve perfected our best-ever vodka sauce in this penne alla vodka—learn how in this easy recipe.

Prep: 5min

Total: 35min

Yield: 4 serving(s)

Nutrition Facts: calories 729 Calories, Fat 26 g, Saturated Fat 16 g, Trans Fat 0 g, Cholesterol 76 mg, Sodium 538 mg, Carbohydrate 90 g, Fiber 6 g, Sugar 9 g, Protein 24 g

Ingredients:

• 3 tbsp. butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 c. tomato paste
• 1/2 tsp. crushed red pepper flakes
• 2 tbsp. vodka
• Kosher salt
• 1 lb. tubed pasta, such as penne or rigatoni
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan, plus more for serving
• Basil, for serving

Instruction:

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
3. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

How To Make Vodka Sauce

FAQ

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