Easy Vodka Sauce Recipe

Ingredients

• 0.5 medium Medium Onion (diced)
• 4 cloves Garlic Cloves (minced or pressed)
• 0.5 cup Parmesan Cheese (freshly grated for better melt)
• 2 tablespoons Fresh Basil Leaves (stems removed, chopped)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 2 tablespoons Tomato Paste (good quality)
• 0.33 cup Vodka (80 proof)
• 28 oz Canned Whole Peeled Tomatoes (high‑quality San Marzano style)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 cup Heavy Cream (35% milkfat)
• 0.125 teaspoon Crushed Red Pepper Flakes (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly cracked)

Instructions

1. Prep Vegetables and Cheese

   Dice half of a medium onion, mince or press four garlic cloves, grate ½ cup (24 g) fresh Parmesan, and chop basil leaves to yield about 2 Tbsp, removing stems.

   Time: PT5M

2. Heat Fat Base

   Place a large skillet over medium heat and add 2 Tbsp butter and 2 Tbsp olive oil. Let the butter melt completely.

   Time: PT2M

3. Sauté Onion

   Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 6 minutes.

   Time: PT6M

4. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

5. Cook Tomato Paste

   Add 2 Tbsp tomato paste, stirring constantly, and cook for 2‑3 minutes until the paste darkens slightly and the raw smell disappears.

   Time: PT3M

6. Add Vodka

   Pour in ⅓ cup vodka, stir, and reduce to a gentle simmer for about 3 minutes to cook off the alcohol.

   Time: PT3M

7. Add Tomatoes and Simmer

   Add one 28‑oz can of whole peeled tomatoes and 1 tsp salt. Use a wooden spoon to break the tomatoes into pieces. Simmer on low‑medium heat for 10 minutes, stirring occasionally, until the sauce reduces slightly.

   Time: PT10M

8. Blend Sauce

   Remove the pan from heat. Ladle the hot sauce into a blender or use an immersion blender. Cover, vent the lid, and blend on medium‑low for about 30 seconds until almost smooth.

   Time: PT1M

9. Add Cream and Simmer

   Return the blended sauce to the skillet, stir in ½ cup heavy cream, and bring to a low simmer. Wait for the first bubbles to appear (about 2 minutes).

   Time: PT2M

10. Finish with Cheese, Basil & Spices

    Stir in the grated Parmesan, chopped basil, ⅛ tsp crushed red pepper flakes, and ¼ tsp cracked black pepper. Cook for another 2 minutes until the cheese melts and the sauce is glossy.

    Time: PT2M

11. Adjust Consistency (Optional)

    If the sauce is too thick, stir in up to ¼ cup reserved pasta cooking water until desired silkiness is reached.

    Time: PT1M

12. Store or Serve

    Transfer the sauce to an airtight container. Let cool before refrigerating or freezing. Serve immediately over cooked pasta or your favorite dish.

    Time: PT2M

Nutrition Facts

Calories

289

Protein

8 g

Carbohydrates

12 g

Fat

24 g

Fiber

3 g