Easy Vodka Sauce Recipe - Allrecipes.com
Easy Vodka Sauce Recipe

Easy Vodka Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2003

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!!!

Most Helpful Critical Review
Feb 04, 2010

Good base, but very bland.

Jul 23, 2003

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.

Jul 19, 2003

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!

Jun 21, 2010

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!

Nov 05, 2004

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.

Apr 14, 2007

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.

May 13, 2007

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!


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  • Calories
  • 355 kcal
  • 18%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 291 mg
  • 12%

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

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