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Simple, tangy Vodka pasta sauce in under 30 minutes: tomato, vodka, half-and-half, onion, garlic, finished with a pinch of sugar and Worcestershire for deep, rich flavor. Velvety smooth, creamy, and built to cling to pasta.
I tested different dairy ratios and simmer times to keep the sauce glossy (never grainy) and adjusted the tomato base so it coats a pound of pasta without breaking.
Table of Contents
Just finished making a batch and it’s so good!
– melissa D.
Recipe Tip
I’m not a fan of red sauce. I don’t know why, maybe it’s too acidic for me but I would rather have a heaping pile of spaghetti aglio e olio than pasta swimming in a pool of marinara.
Unless it’s my marinara sauce because it’s fabulous but even then I go light on the sauce making more of a blush sauce because I still add butter, olive oil and cheese.
I do love my bolognese sauce….but again, butter, olive oil and cheese. But you know what…I LOVE Vodka Sauce, especially Pasta alla Vodka. I think it’s the fact that it’s made with simple ingredients and a bit creamy so it cuts the acidity and it has a flavor like no other, it’s not a simple marinara.
Pantry Ingredients For My Vodka Sauce
Olive Oil – A drizzle of olive oil gets the process started with a mild, light flavor.
Onion – A sweet onion or Vidalia onion adds a sweet, pepper flavor. A medium onion is all you need.
Garlic – A must for all Italian sauces, fresh garlic cloves perfume the sauce with garlic-y flavor.
Vodka – The vodka is the balance in the sauce tempering the acidity in the tomatoes and marrying it with the heavy cream.
Sugar – Sugar is optional but provides a hint of sweetness that enhances the tomatoes.
Worcestershire sauce – A splash adds depth and meaty umami flavor.
Tomatoes – We use canned tomatoes but you can use peeled fresh tomatoes that are hand crushed for a chunkier texture. Be sure your tomatoes are high quality, we prefer San Marzano tomatoes.
Dairy – Half and half is my go-to for a lighter sauce but heavy cream is great, too.
For the full ingredient list and instructions, see the recipe card at the bottom.
Ingredient Notes and Substitutions
| Ingredient | Why it’s here | Swaps |
|---|---|---|
| Vodka | Brightens tomato, helps emulsify cream | 2 Tbsp dry white wine (simmer 1–2 min longer) or 2 Tbsp chicken/veg stock (no alcohol) |
| Tomato base | Balanced acidity + body | Use tomato paste for deeper, quicker caramelized flavor; add 2–3 Tbsp water if too thick |
| Half-and-half | Lighter than heavy cream; still silky | Heavy cream for extra richness; coconut cream for dairy-free |
| Sugar (pinch) | Balances acidity | Omit if using sweeter tomatoes |
| Worcestershire | Umami depth | ½ tsp soy sauce as alternative |
How to Make Vodka Pasta Sauce (Step-by-Step)
This Vodka Spaghetti Sauce is quick and easy to make with minimal ingredients. You can make a spicy Vodka Sauce by stirring in a sprinkling of crushed red pepper flakes.
- Sauté aromatics until onion edges turn translucent and fragrant, 3–4 minutes.
- Stir the tomato base in; cook 2-3 minutes until it darkens one shade and smells slightly sweet (light caramelization adds deeper flavor).
- Deglaze with vodka. Simmer 30-60 seconds until the vodka aroma mellows.
- Season and simmer 5-7 minutes until sauce coats the back of a spoon and a spatula leaves a light trail.
- Off heat, stir in half-and-half until creamy. Adjust salt, a pinch of sugar, and Worcestershire to taste.
- Toss with hot pasta and ¼ cup reserved pasta water until the sauce clings. Love a kick? Try our Arrabbiata next.
Optional ultra-smooth texture: Blend with an immersion blender 10–20 seconds before adding dairy (let bubbling subside first for safety).
If you’re trying to cut back on dairy, you can make a Vegan Vodka Sauce by substituting the half and half with unsweetened Coconut Milk! It’s still ultra creamy and doesn’t taste like coconut at all. Or use your favorite dairy alternative. Oat Milk works well, too.
Kellie’s Tips for Perfect Vodka Pasta
When cooking pasta to serve with the best vodka sauce, reserve a cup of pasta water to add to the sauce. The starch in the water will help the sauce thicken up.
- Add cream after vodka’s alcohol aroma subsides for the smoothest finish.
- If sauce thickens too much, loosen with pasta water 1 Tbsp at a time.
- For gentle heat, add a pinch of red pepper flakes with the aromatics.
What is Vodka Sauce?
Creamy and light, Vodka Sauce is a popular Italian-American sauce recipe that’s the main ingredient in Penne alla Vodka and a tomato cream sauce.
It’s made with tomato sauce, vodka, Italian seasonings and cream. Its smooth, velvety texture clings to every pasta making each bite decadent and comforting.
Homemade Vodka Sauce made from scratch is quick and simple to make, too.
What to Serve With Vodka Sauce
While we love tossing our sauce with cooked pasta like linguine or angel hair, it’s perfect for making classic Penne alla Vodka! A classic Italian dish. But we love it also in this Rigatoni with Chicken or to top our favorite pizza crust.
Serve overRigatoni, penne, or bucatini. Add seared shrimp or grilled chicken. Pair with garlic bread, Homemade Garlic Knots and a simple arugula salad.
Storing and Reheating Vodka Sauce
- Refrigerator: Store leftover vodka sauce for 3-4 days in an airtight container.
- Freezer: Up to 3 months. Cool completely before freezing.
- Reheat (thawed): Warm vodka sauce over low heat, stirring constantly; add 1-2 Tbsp pasta water or cream to bring back smooth texture. Don’t boil after dairy is added.
- From frozen: Thaw overnight; rewarm gently as above.
More Easy Pasta Sauce Recipes
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Easy Vodka Sauce Recipe
Equipment
- 1 saucepan
Ingredients
- 2 tablespoons olive oil
- 1 large vidalia onion, diced
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 3/4 cup vodka
- 1 teaspoon granulated sugar
- 2 tablespoons worcestershire sauce
- 1 28 ounce can tomato puree
- 1 28 ounce can fire roasted crushed tomatoes
- 1/4 cup half and half
- kosher salt and pepper to taste
Instructions
- Heat the olive oil in a large dutch oven or stock pot over med-high heat.
- Add the onions to the oil and cook until softened. Add the garlic and cook for one minute. Stir in the oregano and then add the vodka. Cook until reduced by half and then add the sugar, worcestershire sauce, tomato puree and crushed tomatoes.
- Stir the mixture until well combined, then slowly stir in the half and half. Season with the salt and pepper.
- Turn the heat to low and cover. Simmer for 10-15 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would I be guessing correctly to use a 1# of dry spaghetti for this recipe? Thanks!
That’s correct, it makes enough sauce for one pound of pasta, you can use any variety of pasta.
Just finished making a batch and it’s so good!
Thank you so much!
Is this able to be canned?
I have not tested the recipe for canning so I wouldn’t advise it but you can freeze it!
Love Vodka sauce. I made it once, but I could taste the vodka or so I thought.
I love vodka sauce but never, ever think to make it!
I never did either but I was so tired of feeling so full after the restaurant versions…too much cream! So, I took matters into my own hands. 🙂
Vodka sauce is SO good. It is the first “fancy” dinner I made when I was in college. I had to have someone buy me the vodka because I was still underage and didn’t think the clerk would believe if I said I was using it for pasta sauce. 🙂
OMG! That is hilarious!
This vodka sauce sounds so good!
Thanks, Marye!