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The Vodka Sauce I Make When I Want to Feel Like I’m Eating at a Cozy Italian Trattoria

The Vodka Sauce I Make When I Want to Feel Like I'm Eating at a Cozy Italian Trattoria
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This creamy vodka sauce is rich, tangy, and comforting—perfect for a cozy night in. Made with simple ingredients like tomato paste, garlic, onion, vodka, and heavy cream, it comes together in under an hour and pairs beautifully with your favorite pasta.​

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes (optional)
  • 6 ounces tomato paste
  • ½ cup vodka
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 12 ounces penne or pasta of choice
  • ½ cup reserved pasta water
  • Fresh basil, for garnish (optional)​

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
  2. In a large skillet over medium heat, warm olive oil. Add chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook, stirring frequently, until the paste darkens and caramelizes, about 5–7 minutes.
  5. Pour in vodka, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to cook off the alcohol.
  6. Reduce heat to low and slowly stir in heavy cream. Simmer until the sauce is smooth and slightly thickened, about 5 minutes.
  7. Stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
  8. Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to reach desired consistency.
  9. Serve immediately, garnished with fresh basil if desired.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Add cooked pancetta, Italian sausage, or grilled chicken for extra protein.
  • If you don’t have vodka, a splash of white wine can be used as a substitute.
  • The sauce can be made ahead and stored in the refrigerator for up to 4 days.

Nutrition

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