Jackie's Vodka Sauce

Jackie's Vodka Sauce


"This version of vodka sauce has been passed down through a lot of generations. Everyone adds their own special twist. So, if you like, try adding your own."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary.
  2. Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.


Read all reviews 7
Most helpful
Most positive
Least positive

We decided to have a pasta night with a variety of sauces. Our favorite restaurant has a vodka sauce that we wished to replicate. What a find this recipe proved to be. I did use six cloves of ...

This was good but not my all time favourite vodka sauce recipe.

My husband surprised me with this for dinner and it was great! Will try making it again for him sometime.

Pretty good sauce! My friend requested vodka sauce for her bday & I was bored with my old recipe. I doubled this recipe & only made a few minor additions. When cooking my garlic & onions I ad...

Excellent. I was trying to match a local restaurant's recipe so I added zucchini & prosciutto. If you add prosciutto, then I recommend decreasing the added salt.

This is for people who can't handle black pepper. I use dried basil in place of the pepper. Comes out great. Everybody in my house loves it.

I am so impressed with this recipe! It was simple and delicious! I have frozen the leftover sauce (without the cream added) and reheated it with great success. Just add the cream to the sauce...

Other stories that may interest you