Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
6 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

175 calories; protein 2.7g; carbohydrates 12.3g; fat 8.8g; cholesterol 27.2mg; sodium 487.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
11/30/2009
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. Read More
(11)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2009
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. Read More
(11)
Rating: 4 stars
01/09/2012
This was good but not my all time favourite vodka sauce recipe. Read More
(4)
Rating: 4 stars
09/16/2010
My husband surprised me with this for dinner and it was great! Will try making it again for him sometime. Read More
(4)
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Rating: 4 stars
06/05/2009
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...:) Read More
(3)
Rating: 5 stars
08/30/2010
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. Read More
(2)
Rating: 5 stars
11/18/2013
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). Read More
(1)
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Rating: 5 stars
02/17/2015
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. Read More