This homemade vodka sauce is creamy, flavorful, and incredibly easy to make. It’s the kind of meal that tastes restaurant-quality but comes together in minutes right at home. If you want to add a little protein to this dish, it pairs perfectly with our oven-roasted chicken breasts!
Why You’ll Love This Recipe
This vodka sauce strikes the perfect balance of rich tomato flavor, smooth creaminess, and just the right kick from red pepper flakes. It’s a crowd-pleaser every time and pairs beautifully with your favorite noodles, chicken, or even as a topping for homemade pizza dough. The best part? It uses simple ingredients you probably already have on hand.
Can You Taste the Vodka?
No, you won’t actually taste the vodka in the finished sauce. It’s not there to make it boozy, it’s there to enhance flavor. As it cooks, the alcohol evaporates, leaving behind a smooth, rich depth that brings the tomato and cream together beautifully. If you prefer to skip the vodka, simply replace it with an equal amount of chicken broth or water. You’ll still get that balanced, creamy flavor without using any alcohol at all.
How to Turn This into Penne alla Vodka
To make this into a full pasta meal, cook 16 ounces of penne noodles according to package directions. Before draining, reserve about 1 cup of the hot pasta water. Toss the cooked pasta directly into the vodka sauce, adding a splash of the reserved pasta water as needed to help the sauce cling perfectly to the noodles. Finish with extra Parmesan and a few torn basil leaves for the ultimate restaurant-style Penne alla Vodka.
Storing and Reheating
Leftover vodka sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or water to loosen it up as needed. You can also freeze it for up to 2 months, just thaw overnight in the refrigerator before reheating.
Vodka Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, diced (about ¼ cup)
- 3 teaspoons garlic, minced
- ¼ cup vodka
- 1 can (6 ounces) tomato paste
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons red pepper flakes
- 2 tablespoons unsalted butter
- ½ cup parmesan cheese, grated (plus more for garnish)
- Fresh basil, chopped, for garnish
Instructions
- In a large skillet over medium heat, heat the olive oil until shimmering.
- Add the diced shallot and cook for 3-5 minutes, or until softened. Add the garlc and cook for 30 more seconds.
- Slowly pour in the vodka and stir, scraping up any browned bits on the bottom of the pan. Let it simmer for 1-2 minutes to cook off the alcohol.
- Add the tomato paste and stir to coat the shallot and garlic. Cook for about 2 minutes, until the paste deepens in color.
- Pour in the heavy whipping cream, then add the salt, pepper, and red pepper flakes. Stir until everything is fully combined and the sauce is smooth.
- Let the sauce simmer for 5-8 minutes, stirring occasionally. If the sauce becomes too thick, stir in water, one tablespoon at a time, until your desired consistency is reached.
- Add the butter and parmesan cheese, stirring until the butter is melted and the cheese is fully incorporated.
- Remove from heat and garnish with fresh basil and more paremsan before serving over your favorite pasta.
This recipe was inspired by the vodka sauce recipe on iamhomesteader.com.
