Homemade Vodka Sauce Recipe
This Homemade Vodka Sauce recipe is full of flavor and easy to make. It’s creamy, delicious, and tastes like restaurant-quality sauce. Plus, my vodka pasta sauce recipe can be made in less than 30 minutes!
Homemade Vodka Sauce
This homemade vodka sauce recipe will become one of your family favorites for sure! It’s extra easy to make and uses easy-to-find ingredients. It tastes so decadent, you won’t believe just how simple it is to pull off!
You might be asking why vodka. Does it really add flavor to the sauce? The vodka itself doesn’t add any flavor since the alcohol cooks off as the sauce simmers. Instead, it enhances the flavor of the tomatoes.
This simple vodka sauce features both crushed tomato and heavy cream and is super savory thanks to the added bacon. Flavorful, easy, and incredibly versatile, it’s easy to see why I believe this is the best vodka sauce ever!
Why You’ll Love This Vodka Pasta Sauce Recipe
- Made with basic ingredients you probably have already
- The alcohol content burns off as it cooks leaving you with an enhanced tomato flavor!
- Family-friendly
- Impressive enough for guests — I love it for the holidays
- Ready in 20 minutes!
Key Ingredients to Make My Easy Vodka Sauce
- ONIONS AND GARLIC – Get the flavor started in your vodka pasta sauce recipe! I cook the bacon along with these tasty aromatics — they work wonders for highlighting the natural flavor in the meat.
- BACON – I know, I know it is typically made vegetarian or with pancetta, but I don’t buy pancetta so I use bacon. You do you and choose what fits your needs.
- VODKA – You can use whatever brand you usually buy to drink. And if you don’t cook with alcohol, you can always use a splash of lemon juice or apple cider vinegar instead.
- CRUSHED TOMATOES – If you can, try to buy the San Marzano kind. They have less acidity and more sweetness. But if you do use regular crushed tomatoes, add a couple of pinches of sugar to the easy vodka sauce for a similar flavor.
- RED PEPPER FLAKES – Add just a hint of spice, as little or as much as you like. Spicy pink vodka sauce is super tasty (and popular) too.
- HEAVY CREAM – I don’t recommend substituting for lower-fat dairy. You just won’t get the same flavor or consistency.
- PARMESAN CHEESE – Adds a touch of salty, almost umami flavor to the mix. I add Parmesan to almost all of my Italian-inspired pasta recipes.
- FRESH BASIL – While not totally necessary, fresh herbs do add a nice bright flavor!
- COOKED PASTA – For serving.
Instructions to Make My Simple Vodka Sauce
COOK THE PASTA: I usually cook the pasta alongside the sauce so they’re ready at the same time. Follow the package instructions for cooking to al dente.
SAUTÉ THE BACON: Add the bacon (or prosciutto if using) and onion to a skillet and cook until the bacon is crispy and the onions are soft. Stir in the garlic and cook for about 1 minute.
ADD THE REST OF THE INGREDIENTS: Stir in the vodka and tomatoes and simmer for 10-15 minutes. Whisk in the cream and cheese and heat through.
ASSEMBLE & SERVE: Serve your homemade vodka sauce over the cooked pasta with fresh basil and extra Parmesan cheese on top. Enjoy!
FAQ
Yes, the sauce can be made up to 5 days in advance and stored in the refrigerator. Reheat on the stove, stirring occasionally, when ready to use.
Yes. Once cooled, spoon into a freezer-safe container and freeze for up to 3 months. Thaw completely then reheat on the stove, stirring occasionally. Keep in mind that the texture may change slightly — you may have to add a splash of heavy cream to bring it back to its original consistency.
Yes, but keep in mind it won’t be a vodka sauce. Remember that you can add a bit of lemon juice or apple cider vinegar to get a similar flavor. You could also just replace the vodka with pasta water… if you’re okay with it not tasting the same.
The world is your oyster! Penne, ziti, fusilli, or other short pasta would all work well. You can also try it over ravioli or tortellini for something different!
I like to keep things simple! A garden salad, some crusty bread, and veggies like lemon Parmesan broccoli, spinach, roasted Brussels sprouts, or asparagus on the side would make for a wonderful meal!
Tips to Make the Best Vodka Sauce
- Make sure to cook the bacon until it’s crispy and golden brown. This will render out the fat for even more flavor! Plus, the crispy bits add a great texture to an otherwise very smooth and creamy sauce.
- Keep an eye (and nose) on the garlic as it cooks. Garlic can burn super easily, so be mindful not to overcook it! About 1 minute is plenty — you can add the vodka and tomatoes as soon as it starts to smell super fragrant.
- For the best vodka sauce ever, let it simmer for the full 10-15 minutes as instructed on the recipe card. This gives the flavors the chance to meld and develop, which will give you a deeper, richer-tasting sauce!
- Use a whisk to stir in the heavy cream and Parmesan cheese. Whisk constantly to ensure a smooth and creamy texture. This will keep the cream from separating and create the very best sauce consistency so it coats the pasta perfectly.
More Pasta Recipes To Try
Thanks so much for reading! Let me know what you think about this simple vodka sauce!
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Homemade Vodka Sauce Recipe
Ingredients
- 5 strips bacon, diced
- 1 small onion, diced
- 3-4 cloves garlic, minced
- ½ cup (120ml) vodka
- 1 (28oz) (793g) can crushed tomatoes
- ¾ cup (175ml) heavy cream
- ½ cup (60g) grated parmesan cheese
- ¼ teaspoon red pepper flakes
- 1 pound cooked pasta for serving
- fresh basil, thinly sliced for serving
Instructions
- Cook bacon and onion over medium heat in a large pot until bacon is crispy and onions are soft. Stir in the garlic and cook for 1 minute.
- Add the vodka and tomatoes and simmer for 10-15 minutes. Stir in the cream and parmesan cheese. Heat through. Serve over cooked pasta and garnish with fresh basil.
Notes
- MAKE AHEAD: The sauce can be made up to 5 days in advance and stored in the refrigerator. Reheat on the stove, stirring occasionally.
- FREEZER FRIENDLY: Once cooled spoon into a freezer safe container and freeze for up to 3 months. Thaw completely then reheat on the stove, stirring occasionally.
- SERVING SUGGESTION: A simple side salad
Crusty bread
Any steamed vegetable
So creamy! And the fresh basil really added a lot of flavor.
Yes! We love it with the fresh basil!
This was fantastic! Everyone enjoyed this! Thanks!
Thank you!
This has so much flavor! We absolutely loved it, thank you!
Thank you very much!
This was incredible! I made it with penne noodles and it was phenomenal! Thanks for sharing!
Thank you! So glad you liked it!