Tomato Vodka Sauce Recipe -
Tomato Vodka Sauce Recipe

Tomato Vodka Sauce

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"This is a delicious and creamy sauce that can be served over penne pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
  2. Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
  3. Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
  4. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
  5. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2008

YUM!! This turned out amazing!! I was trying to match Maggiano's Tomato Vodka sauce that they serve on their gnocchi, so I made the following changes. I added 3 tablespoons of jarred minced garlic with the onions, used italian diced tomatoes, doubled the red pepper flakes and finished it off with 1/3 cup chopped fresh basil. Served this over the "quick gnocchi" from this site. Absolutely amazing!

Most Helpful Critical Review
Jul 23, 2008

I was expecting this to be like the local restaurants here in town, which I love! Well it was a disappointment. To me it was to sour tasting. It was not sweet enough or creamy enough.

Mar 05, 2004

This was an awesome recipe. I didn't think it would go over too well with my husband who is absolutely sick of pasta, but he LOVED it! I added 1/4 cup more heavy cream and 1/8 cup more vodka because we like saucy pasta. In addition, I always make pasta with garlic, weather it calls for it or not, so I added one clove of minced garlic to this recipe, as well as doubled the parmesan cheese (you can never have too much cheese!). I am definately making this dish again. Thanks Denise for the recipe.

Jan 05, 2008

I prepared this recipe for Christmas Day. It went over very well. The 2nd. time I made it though, I added the vodka once my onions were soft & found it better & not so strong. It's definitly a keeper!

Dec 02, 2009

Delicious! I sauteed some minced garlic along with the onion and used crushed tomatoes. I used 1/2 c. of vodka and added 1 Tbsp. of basil and 1 tsp. of oregano along with a couple of teaspoons of sugar to cut the acidity of the tomatoes. I put the parmesan right in the sauce - about 1/4 cup. It came out velvety smooth and was very rich.

Feb 19, 2007

This recipe is incredible, but a bit too rich. In order to tone it down a little, I use light cream instead of heavy whipping cream. Also, I like a vodka sauce that is heavier on the vodka, so I double up vodka.

Oct 03, 2006

I made this last night, and it has become our new favorite pasta sauce! We had it over Campanelli pasta (a tubular pasta). The only change I made was to add 1/2 teaspoon of the canned minced garlic (about 1 clove) when I added the onions. Next time I may mash the tomatoes a little bit or buy canned crushed tomatoes. Served it with garlic bread on the side. Thanks for an awesome recipe! *Edit* I found I like the consistancy the best when I use petite diced tomatoes.

Sep 05, 2002

This is one of the most delicious pasta dishes ever! I made it for company and it couldn't have been a bigger hit. I added a clove of garlic to the recipe and garnished the plate with chopped fresh basil. It looked beautiful! Next time I might try adding shrimp.


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  • Calories
  • 764 kcal
  • 38%
  • Carbohydrates
  • 93.5 g
  • 30%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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