This recipe for vodka sauce is super easy and delivers a smooth, silky tomato sauce. Simple perfection served with spaghetti and Parmesan.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Olive oil.
- Onion.
- Garlic.
- Chilli flakes.
- Oregano.
- Vodka. The vodka adds a sharp brightness to the sauce but is not essential. You can use water or stock too.
- Canned tomatoes.
- Fresh basil.
- Cream.
- Salt and pepper.
- Pasta, of your choice.
- Parmesan cheese.
How to make vodka sauce
- Make the sauce: In a large, deep pan set over medium heat, saute the onion in the olive oil until soft and fragrant for 2-3 minutes. Add the garlic, chilli flakes and oregano and cook for another 30 seconds. Pour in the vodka. Allow to reduce for 5 minutes. Pour in the tomatoes and season with salt and pepper. Allow to simmer for 10 minutes until the sauce has reduced slightly.
- Blend: Transfer the tomato sauce to a blender or food processor. Add the fresh basil then blend until smooth. Pour the sauce back into the pan and set over medium heat. Add the cream and stir in. Simmer for another 5 minutes then serve with pasta of your choice.
Can you freeze vodka sauce?
Yes, vodka sauce freezes well. Allow the sauce to cool to room temperature then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw overnight in the fridge and reheat in a pan with a splash of water or stock.
Easy pasta sauce recipes
Easy Vodka Sauce
This recipe for vodka sauce is super easy and delivers a smooth, silky tomato sauce. Simple perfection served with spaghetti and Parmesan.
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Servings: 6
Calories: 324kcal
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- ½ tsp chilli flakes
- 1 tsp oregano
- ½ cup vodka
- 800 g (28oz) canned tomatoes (if using whole tomatoes, gently crush them before adding to the sauce)
- 1 tsp salt
- ½ tsp pepper
- ¼-½ cup cream
- 2 tbsp fresh basil
To serve
- 500 g (1lb) pasta of your choice
- Parmesan
Instructions
- In a large, deep pan set over medium heat, saute the onion in the olive oil until soft and fragrant for 2-3 minutes.
- Add the garlic, chilli flakes and oregano and cook for another 30 seconds.
- Pour in the vodka. Allow to reduce for 5 minutes.
- Pour in the tomatoes and season with salt and pepper.
- Allow to simmer for 10 minutes until the sauce has reduced slightly.
- Transfer the tomato sauce to a blender or food processor. Add the fresh basil then blend until smooth.
- Pour the sauce back into the pan and set over medium heat.
- Add ¼ cup of cream and stir in. If you want the sauce to be creamier, add the remaining cream. Simmer for another 5 minutes then serve with pasta of your choice.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 585mg | Potassium: 545mg | Fiber: 3g | Sugar: 7g | Vitamin A: 456IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 4mg
Thanks so much for the recipe.