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Pasta With Vodka Sauce Recipe

This recipe creates a classic Pasta with Vodka Sauce, featuring a rich, creamy tomato sauce infused with the subtle kick of vodka. It combines sautéed aromatics, concentrated tomato paste, crushed whole tomatoes, and heavy cream, tossed with short tubular pasta and finished with Parmigiano-Reggiano. A comforting and flavorful Italian-American favorite, perfect for a satisfying meal.
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Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3414.2 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet or Dutch Oven For preparing the sauce
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and scraping

Ingredients
  

Main

  • 3 tablespoons 45g unsalted butter
  • 1 medium 8-ounce; 225g yellow onion, diced
  • 3 medium cloves garlic thinly sliced
  • Pinch red pepper flakes
  • Kosher salt
  • One 4 1/2-ounce 130g tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  • One 14 1/2-ounce 411g can whole peeled tomatoes
  • 1 cup 240ml heavy cream
  • 1 pound 450g short tubular pasta, such as rigatoni or penne
  • 1/4 cup 60ml vodka, plus more if desired
  • 2 ounces 55g grated Parmigiano-Reggiano, plus more for serving

Instructions
 

  • Melt butter in a large skillet or Dutch oven over medium heat.
  • Add diced yellow onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  • Stir in thinly sliced garlic and red pepper flakes; cook for 1 minute until fragrant.
  • Add the tomato paste and cook, stirring constantly, for 5-7 minutes, until it darkens and caramelizes slightly.
  • Pour in the can of whole peeled tomatoes, crushing them with a spoon, and bring to a simmer; cook for 10-15 minutes, stirring occasionally, until slightly thickened.
  • Add the vodka and simmer for 2-3 minutes, allowing most of the alcohol to cook off.
  • Stir in the heavy cream and return to a gentle simmer; season with salt to taste.
  • While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
  • Drain the pasta, reserving about 1 cup of the pasta cooking water, then add the pasta directly to the sauce.
  • Add the grated Parmigiano-Reggiano and toss vigorously, adding reserved pasta water as needed, until the sauce coats the pasta beautifully and achieves your desired consistency. Serve immediately with more cheese.

Notes

The key to a truly great vodka sauce lies in building layers of flavor. Ensure you properly bloom the tomato paste until it darkens and caramelizes slightly; this deepens the tomato's sweetness. Don't rush the simmering process after adding the whole tomatoes, allowing them to break down and release their full flavor. The vodka, while seemingly minor, plays a crucial role in emulsifying the fats from the cream and butter with the tomato, creating a beautifully smooth and cohesive sauce. Always cook your pasta al dente and finish it directly in the sauce with a splash of reserved pasta water; this creates a glossy, cohesive dish where the sauce clings perfectly to every strand.