Recipe by MARRIED
"This is a great and simple sauce to make. Tastes delicious over any pasta! I especially love it with lobster ravioli."
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2 (28 ounce) cans
Just like the Italian Restaurants in New York City. I added 1/4 teaspoon dried oregano, 2 tablespoons chopped fresh parsley, and 1 tablespoon dried basil for perfection. My family begs for it all the time!!!
Good base, but very bland.
Oh dang... I just about ate this whole pot by myself. Wonderful sauce!! I did have to add about a tablespoon of sugar to counteract the tartness from the tomatoes, and like antoher reviewer added a bit of oregano, parsley and basil to set it just right. Definitely worth the calories. Good Recipe.
I have been searching far and wide for a GREAT vodka sauce and this one is it! Only thing is that I made a mistake when making it! I only added ONE can of crushed tomatoes instead of two and it came out creamy and awesome! I also added chopped pancetta or proscuitto when I was browning the onions - this one is a keeper!
Wow! Great sauce! I cut the recipe in half and sauteed three cloves of minced garlic along with the onion in the butter then added 1/4 tsp. of crushed red pepper flakes along with the vodka. After adding the crushed tomatoes I added 1 Tbsp. of basil, 1/4 tsp. of oregano, 1 tsp. of parsley, 1/2 tsp. of salt and 2 tsp. of sugar. I used a good vodka and light cream. I also added 1/2 cup of grated parmesan to make it extra creamy. We grilled some chorizo sausage and sliced that up over some penne pasta - poured the sauce over top. Great with a side of garlic bread!
This is a wonderful recipe. I have made several times. I make a few small changes... I saute onions and garlic in olive oil instead of butter and I also add salt,pepper, oregano, parsley, and basil after adding the crushed tomatoes, which give a wonderful flavor. Last night I used this sauce over stuffed cabbage and it was delicious.
With the addition of about 1 1/2tsp of sea salt this is fantastic. I pureed about 2/3 of the sauce after cooking it. This helped thicken it up a little and smoothed out the flavors. After pureeing it I just added it back into the remainder of the chunky portion.
This sauce is to die for! It has a gorgeous color and texture--looks very fancy, but with minimum work! I added some garlic powder, rosemary, fresh basil, oregano, and sea salt along with the tomatoes. After I added the cream, I added sliced fresh mushrooms, and mussels, shrimp, and calamari rings, along with a touch of cayenne pepper to add just a hint of heat. Next time, I would use fresh garlic, and add it to the onions. I also would use a bit less butter, or substitute olive oil instead. I would also add either the mushrooms OR the seafood, but not both. Although this takes a bit of time, it really is quite easy, and well-worth it! I served it over angel-hair pasta with warm bread. This one is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vodka Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 246
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