Get your taste buds ready, boil your favorite pasta shape, and top it with this delicious, easy-to-make sauce!
Vodka sauce is my all-time favorite way to enjoy pasta, and thanks to this easy-to-prepare recipe, I can have it any time I want. There was a restaurant near where I used to live that added peas and prosciutto to their vodka sauce dish. I always asked for double peas because they were so good in the sauce. Today, when I make this recipe at home, I always add peas, so feel free to do the same, especially if peas are one of your favorite vegetables.
Vodka adds a lovely depth of flavor to this creamy tomato sauce. Since the alcohol burns off during the cooking process, I also served this to my kids. It primarily enhances the other ingredients, balancing the heavy cream and tomato paste. The taste is slightly sweet and peppery, with a rich and decadent feel. It’s not quite a marinara, even though it contains tomatoes, and not quite an Alfredo, although it does have heavy cream and Parmesan cheese. So, I guess you can say it’s somewhere in between, only better.
Outside of peas and prosciutto, vodka sauce lends itself well to a variety of add-ins, including bacon, pancetta, cooked chicken, ham, mushrooms, yellow squash, zucchini, shallots, and broccoli. You can even toss in some cooked meatballs. Even better, it takes only 35 minutes to prepare this dish, and the pasta can cook while you make the sauce. So if you’re looking for a delicious dinner you can whip up in hurry, this is it!
What type of pasta goes best with vodka sauce?
Here’s the fun part. You can really use any pasta shape or style that you like with this vodka sauce recipe. Typically, the best noodles are the ones that have ridges, like penne, rigatoni, or farfalle. This is because the sauce clings more easily to the hollows, yielding a more flavorful bite. That said, fettuccine is also an excellent option, as the silky, luxurious sauce clings well to the long, wide strands. The same could be said about pappardelle and tagliatelle.
You can also use small shells—and if you’re adding peas, you might even find them hiding inside. If you’re into the curly or twisty-shaped pastas, these are ideal if you want to add peas or prosciutto, as the small pieces often get caught between the curves for the perfect bite. Other twisty options include fusilli, rotini, and gemelli.
How do I store leftovers?
Allow any leftover vodka sauce to cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for more extended storage in a freezer-safe container or zippered freezer bag for up to 3 months. Defrost the sauce overnight in the refrigerator, and then gently reheat it over low heat on the stove.
Serving suggestions
I provided you with numerous pasta shape ideas for this vodka sauce recipe above. Additionally, you can also serve this sauce over Air-Fryer Gnocchi or Air-Fryer Cauliflower Gnocchi for a delightful change of pace. Serve it with a fresh Burrata Salad, Antipasto Salad, or this version of the iconic Olive Garden Salad as your first course. This Garlic Sautéed Spinach makes the perfect side dish. And, whatever you do, don’t forget the Panna Cotta for dessert!
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 5 tablespoons vodka
- 1 can whole peeled tomatoes (28 ounces) with juice
- Salt to taste
- Ground black pepper to taste
- 1/2 cup heavy cream
- 1 pinch red pepper flakes optional
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil chopped, for garnish
Instructions
- Heat a large saucepan over medium heat. Add the butter until melted and hot.
- Add the diced onion and cook for about 6 minutes until soft. Stir in the minced garlic and cook for an additional minute.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly.
- Pour in the vodka, stirring constantly to lift any browned bits from the pan. Simmer for about 3 minutes to let the alcohol reduce.
- Stir in the whole peeled tomatoes (break them up with your spoon), and season with salt and black pepper. Allow the sauce to simmer for about 10 minutes so it slightly reduces.
- Mix in the heavy cream and red pepper flakes (if using). Simmer for an additional 5 minutes until the sauce thickens a bit.
- Remove the pan from heat; stir in the freshly grated Parmesan cheese until the cheese melts and the sauce is smooth. Adjust with salt and pepper to taste. Serve with pasta, garnished with basil on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This worked exactly as written, thanks!
Thanks so much 🥰