Vodka Sauce Recipe -
Vodka Sauce Recipe
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Vodka Sauce
See how to make simple and spicy, creamy tomato sauce with vodka. See more
  • READY IN 45 mins

Vodka Sauce

Recipe by  

"This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  2. Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2006

My family loves this recipe. I added more garlic and I diced the prosciutto. I also used diced tomatos and added some sugar to cut the acidity. I add diced onions for addition favour. I simmered the dish after adding the tomato products for 2 hours before adding the cream and this blended the flavours better.

Most Helpful Critical Review
Apr 14, 2003

This was pretty bad. I didn't add the prosciutto, but I can't imagine that it would help. It seems like a tad bit much vodka in this recipe, most others only use 1/4 or 1/3 cup vodka.

May 20, 2008

One word . . .Yum! I made this but substituted the prosciutto with chicken. Absolutely delicious.

Jan 13, 2008

This is a really good sauce to play with, and add or take away what you like. I used Fire roasted diced tomato and garlic. (new from Hunts) reduced the vodka to 1/2 c. did NOT add water, and fresh grated parm. Also, I served it over 3 cheese tortellini. OMG! Delicious.

Feb 02, 2008

I tried this recipe without the prosciutto, because it's too salty for my taste. The sauce was delicious!! The alcohol evaporated well enough that we couldn't taste it, but it still enhanced the flavors of the other ingredients. I think next time I'll use less water to keep the sauce thicker.

May 26, 2006

I have tried this recipe and it came out fabulous. I can't understand how the other Person can mess up such a great sauce.

Oct 23, 2008

Delicious! I used pancetta instead of prosciutto because I already had it. I also left out the water and used 2 28 oz. cans of crushed San Marzano tomatoes and let it reduce a bit. The biggest change I made was to use 1 can of evaporated milk instead of cream and add in 3/4 cup of grated Romano cheese at the end. Yum!

Jun 03, 2007

We are going to play with this a little more, but, as a basic, its terrific. I changed it to 2 servings, and it made ......3. I used fresh Romano cheese, and my wife wished I'd have used dry parm.... I blended it in the pan to smooth it a little, used no water and 15 oz tomato sauce to 15 oz, diced tomatoes. Added a smidge of sugar. I had this sauce recently in a las vegas hotel and it was so smooth...... and in denver, its very chunky. we likw the smooth texture a lot better.


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  • Calories
  • 781 kcal
  • 39%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 56.3 g
  • 87%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 3119 mg
  • 125%

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

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