Creamy Vodka Sauce Recipe

There is something undeniably comforting about a bowl of creamy vodka pasta. The sauce is silky, lightly sweet, perfectly balanced and clings to every ridge of pasta in the most luxurious way. It's the kind of dish that feels restaurant-worthy but is surprisingly simple to make at home.

Prep Time10

Cook Time25

Course: Main Course, Pasta

Cuisine: American, Italian

Keyword: creamy sauce, creamy vodka sauce, italian american food, italian food, Pasta, pasta alla vodka, tomato paste, vodka sauce

Servings: servings

Calories: 875kcal

Ingredients

16 ounces pasta
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large shallot finely minced
4 cloves garlic finely minced
½ teaspoon red pepper flakes or Calabrian chili oil
¾ cup vodka
4.5 ounces tomato paste 1 whole tube
1 cup heavy cream
½ cup freshly grated parmesan
freshly ground black pepper to taste
kosher salt to taste
1 ½ cups reserved pasta water
fresh basil optional, for finishing and serving

Instructions

Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook 16 oz pasta until al dente - usually about 1-2 minutes less than the time on the box. Reserve 1 to 1½ cups of pasta water before draining.
Sauté the aromatics. In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced shallot. Cook for 4 to 5 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Bloom the tomato paste. Add the whole 4.5 oz tomato paste tube directly to the skillet. Cook, stirring constantly, for 3 to 4 minutes until the paste darkens slightly and begins sticking to the pan in spots.
Deglaze with vodka. Pour in the vodka and scrape up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes until reduced and the alcohol smell cooks off.
Add the cream. Lower the heat and slowly stir in the heavy cream. Mix until smooth and glossy. Simmer gently for 2 to 3 minutes - the sauce should turn a light orange color.
Finish the sauce. Stir in grated parmesan. Add reserved pasta water a little at a time until the sauce is silky and coats the back of a spoon. Taste the sauce and adjust with salt and pepper to your liking.
Toss the pasta. Add the drained pasta directly into the sauce and toss to coat thoroughly. Let it simmer together for 1 to 2 minutes so the pasta absorbs the sauce. Finish with extra parmesan and fresh basil for freshness.

Notes

STORING

Store leftovers in an airtight container in the refrigerator for up to 3 days.

MAKING AHEAD

You can make the sauce ahead of time and refrigerate for up to 3 days before tossing with fresh pasta.

FREEZING

Cream-based sauces like this one, can separate when frozen, so it is best enjoyed fresh. However, if you must freeze, make sure you add a bit of milk or cream as you reheat and always taste for seasoning.

REHEATING

Reheat gently on the stove with a splash of milk or cream to loosen the sauce.

TIPS AND TRICKS

Salt your pasta water generously!
Always use freshly grated parmesan. This makes a difference, trust me.
Toss pasta directly in the sauce instead of spooning sauce over it.
Adjust thickness with pasta water, not more cream

Nutrition