This easy vodka sauce recipe is rich, creamy, and full of flavor from tomato paste and a splash of vodka. Perfect for Penne alla Vodka or rigatoni with vodka sauce, it’s a homemade take that rivals Rao’s.
If you are a pasta lover and haven’t tried vodka sauce yet, I’m going to need you to try this recipe.
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It’s a classic Italian American pasta dish that’s got great tomato flavor without being too acidic or tart. It’s nice and creamy making it a perfect marriage between the depth of marinara, the creaminess of Alfredo sauce, and just the right kick of heat in a spicy vodka sauce.
I fell in love with Rao’s vodka sauce, and wanted to try my hand at making my own version that’s just as bold and balanced (and maybe even more customizable) than your store‑bought favorites.
Looking for other great pasta sauces to rotate through the week? Try the deeply flavored Slow Simmered Marinara Sauce, or if vegetables are calling your name, the colorful Roasted Vegetable Pasta. And when you’re craving something different, the Easy Seafood Pasta with White Wine Sauce is a lighter, ocean‑kissed companion to creamy sauces.
Note from the Author
2025 Update: When I first shared this recipe back in 2020, it was a simple version with just the basics. I’ve since updated it with more tips and step-by-step details so you’ll have everything you need to make the creamiest, most flavorful sauce at home.
Step by Step Instructions
Making vodka sauce at home is easy. Here’s how to do it:
Combine and serve: Add the cooked pasta and toss to coat in the sauce. Adjust consistency with reserved pasta water if needed. Serve warm, top with freshly grated parmesan, and enjoy!
Cook pasta: Use your favorite shape! Penne or rigatoni are both classic. Cook it until al dente in a large pot of salted water. Be sure to reserve some of the pasta water before draining.
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Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until fragrant.
Add heat and tomato paste: Stir in crushed red pepper flakes and let them bloom in the oil. Add the tomato paste and mix until fully combined and deep in color.
Deglaze and simmer: Add the vodka to deglaze the pan, scraping up any browned bits. Stir until it’s mostly evaporated and well incorporated.
Add cream: Slowly pour in the half and half (or cream of choice) and stir until smooth and warmed through. Season with salt and pepper.
Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Tomato paste is key here: Using tomato paste gives a deep, rich base flavor that’s way more intense than regular crushed tomatoes. For even more depth, toast the paste in the pan for a minute or two until it darkens slightly to bring out more umami flavor.
- Don’t skip the vodka: Vodka helps emulsify the sauce and enhances the flavors by unlocking some of the alcohol-soluble aromatics in the tomato. If you’re avoiding alcohol, water with a splash of lemon juice is a solid sub.
- Spice it your way: Red pepper flakes are standard, but if you love heat, try Calabrian chili paste or a drizzle of chili oil to dial up the spice. Want it mild? Just skip the flakes altogether.
- Cream choices matter: I used half and half to keep it a bit lighter, but heavy cream will give you a richer, silkier texture. Avoid low-fat milk here since it can leave the sauce watery.
- Use pasta water: Don’t underestimate the power of starchy pasta water! It’s the secret to getting that glossy, clingy finish on your sauce. Add it in slowly and stir well to loosen up thick sauce.
Tip
For extra richness and sheen, toss in a small piece of butter right before serving. It rounds out the flavors beautifully.
Variations
- Make it spicy: For a true spicy vodka sauce, double the red pepper flakes or add a spoonful of Calabrian chili paste.
- Extra creamy: Swap half and half for heavy cream for a richer finish.
- Add meat: Stir in pancetta or crumbled Italian sausage while sautéing the onions for a meaty variation.
Recipe FAQs
Vodka sauce is a combination of aromatics like onion and garlic, some red pepper flakes, tomato, cream, and, of course, vodka!
Not necessarily! Whether you don’t have it on hand or don’t drink alcohol, there’s definitely a way to bring that crispness to the sauce without the vodka.
You can just substitute the same amount of vodka with water and a squeeze of lemon juice. Cooking wine can also bring that same sharp flavor.
You can, but it won’t be as thick or creamy. If you have the option, opt for heavy cream rather than milk to thicken the sauce a bit more and make it a bit more silky.
If you use milk, try adding in some grated Parmesan to bring in that creaminess to the sauce.
Yes! Typically, tomato paste is much more concentrated in flavor giving it more of a tomato flavor without too much extra liquid.
If you’re able to, you can try using the double-concentrated tomato paste that really punches a ton of flavor into the sauce!
Using the tomato paste from a can is what I typically do since I have it on hand most of the time.
Reserved pasta water is a great thing to have on hand to help thin out the sauce. When you’re ready to drain your pasta, reserve about 1/2 cup of the pasta water and set aside.
That will make sure the water is nice and starchy to help it stick to the pasta.
You can use vodka sauce any way that you traditionally use marinara for pasta recipes! It’s great in dishes like Penne alla Vodka or really whatever kind of pasta you’d like to use like rigatoni or bucatini. You’ll just make the pasta of your choosing and toss it in the sauce when it’s done.
It’s also a really great option for pizza! Vodka sauce on pizza is one of my new favorites. Try this Tie Dye Pizza if that’s something you’re interested in. Just warning you now that you may never want to go back after you try it!
Vodka Sauce
This Vodka Sauce recipe only takes a few minutes to make with just a few ingredients! It's perfect when making a recipe for Penne alla Vodka.
Ingredients
- 16 ounces pasta
- 1 tablespoon olive oil
- ½ white onion, finely chopped
- 2 garlic cloves, finely minced
- ½ teaspoon red pepper flakes
- ½ cup tomato paste
- ¼ cup vodka
- ¾ cups half and half
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook pasta according to box directions. Reserve ½ cup of pasta liquid before straining.
- In a large skillet over medium heat, add olive oil. Once heated through, add in chopped onion and minced garlic. Heat until fragrant, about 2-3 minutes.
- Add in red pepper flakes and stir. Cook for another 1-2 minutes. Add in the tomato paste and stir until incorporated.
- Pour in the vodka to deglaze the pan. Scrap the bottom of the pan to scrape up any bits and continue to stir until it's mostly evaporated and incorporated.
- Slowly pour in the half and half until it's warm through and stirred in entirely. Sprinkle salt and pepper over and stir together.
- Pour in the pasta and stir to coat. If the sauce is too thick, slowly add in some of the reserved pasta water. Serve warm and enjoy!
Notes
- Storage: Refrigerate up to 3 days; reheat gently with a splash of pasta water or cream.
- Freezing/Reheating: Best enjoyed fresh; sauce can be frozen up to 1 month, then thaw and reheat before tossing with pasta.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 340mgCarbohydrates: 45gFiber: 4gSugar: 7gProtein: 10g
Nutrition provided is only an estimate.
