Jackie's Vodka Sauce Recipe - Allrecipes.com
Jackie's Vodka Sauce Recipe

Jackie's Vodka Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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.
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Reviews More Reviews

Nov 30, 2009

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 garlic as opposed to 2, but other than that, I changed nothing. We enjoyed it so much, we plan to make several batches this weekend to can for future use.

Jan 09, 2012

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


8 Ratings

Sep 16, 2010

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

Jun 05, 2009

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 added in a few handfuls of pancetta. Also, added 2 bay leaves, some basil and extra garlic. The sauce was left to simmer for 2.5 hours & came out with a nice, tangy flavor. It tasted great, but it really didn't taste like the vodka sauce I usually make & I think some were disappointed a bit. However, it was good & worth trying... :)

Aug 30, 2010

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.

Feb 17, 2015

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.

Nov 18, 2013

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 when reheating. I've served with cooked Italian sausage and with chicken. This sauce is versatile and a great, quick meal during a busy week (when reheated from frozen).


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  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 487 mg
  • 19%

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

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