Vodka Sauce

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Transform pasta night into an extraordinary meal with this quick and easy-to-follow homemade vodka sauce recipe. 

My vodka sauce is made with very basic and simple ingredients: canned peeled or crushed tomatoes, basic tomato sauce, shallots, garlic, butter, olive oil, heavy cream, grated cheese and Prosciutto. And vodka of course!

Don’t worry, the alcohol DOES evaporate during the cooking process.  It’s the vodka that gives this sauce its unique and distinct flavor.

Traditionally vodka sauce has a creamier consistency, but I like the addition of using crushed tomatoes to my sauce for a bit more texture and flavor.  It’s not a chunky sauce, but there’s a few bits of tomato and prosciutto here and there.

You can definitely puree the tomatoes if you would like a smoother sauce. 

Vodka Sauce for a Crowd

Penne Vodka also happens to be one of my favorite go to dishes when I am hosting birthdays and other celebrations.  I basically double or triple the recipe below and serve it with a few pounds of pasta.  It’s always a crowd pleaser when it’s on the menu and I find it to be economical as well.

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11/21/2024 05:24 am GMT

I hope you like my recipe for vodka sauce.  It can be the perfect sauce with some weeknight penne, as well as your next large gathering.  Enjoy!

Ay-oh, what are ya’ waiting for … let’s get cooking!

Vodka Sauce

An easy and flavorful vodka sauce, made with crushed tomatoes, tomato sauce, prosciutto, vodka and heavy cream.

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Cuisine Italian

Ingredients

  

• 1 28 oz can of crushed tomatoes
• 28 oz basic tomato sauce
• 1/2 stick of unsalted butter
• 2 tbsp olive oil
• 1 shallot finely diced
• 1 clove garlic crushed
• 1/4 cup prosciutto di parma, bacon or pancetta diced
• 1/2 cup vodka
• 1 pint heavy whipping cream
• 1 cup of shredded Parmesan/Romano cheese
• Italian/Flat Leaf Parsley chopped
• Salt & Pepper to taste

Instructions

 

• Saute shallots, garlic, and prosciutto (bacon or pancetta) in 2 tablespoons of butter and olive oil. Season with salt (but not too much since prosciutto is salty). Cook until shallots are translucent in color. Carefully deglaze the pan with the vodka and simmer for a few minutes.
• Add the crushed tomatoes and sauce. Bring to a quick simmer. Season with salt and pepper as needed. Allow flavors to come together for aprox. 10 minutes and then add the cream. Continue to cook down until thickened, about 10-12 minutes on medium heat. Adjust seasonings to taste.
• Serve with your favorite pasta and a good amount of grated cheese. Garnish with chopped parsley.

Notes

Tip: if sauce is too liquidy then add some of the grated cheese to it and this will thicken it up.

Tried this recipe?Let us know how it was!

 Questions and requests are always welcome!

YOU MIGHT ALSO LIKE THESE RECIPES:

• Simple San Marzano Tomato Sauce

• Homemade Manicotti

• Eggplant Rollatini

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This posts content or pictures were updated or changed on December 17, 2018.