30-Minute Homemade Vodka Sauce for Pasta
If you've ever wondered how to make vodka sauce from scratch, you're in luck! Not only is this dish incredibly simple to make, but it has a rich, robust taste and a luscious creamy sauce that makes it well loved by just about everyone. We pair it with the classic penne pasta, a quick side salad, and garlic bread. Weeknight dinner perfection!
Servings: 8 servings
Calories: 408kcal
Equipment
Ingredients
- 1 lb garganelli pasta (or similar pasta, such as rigatoni, penne, or fusilli)
- Kosher salt
- 2 Tbsp extra virgin olive oil, plus more for serving
- 4 Tbsp unsalted butter, divided
- 1 large shallot, finely diced
- 2 cloves garlic, finaly chopped or grated
- ¾ tsp crushed red pepper flakes
- ¼ cup tomato paste
- ¼ cup vodka
- ¾ cup heavy cream
- ¼ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
- ½ cup loosely packed basil leaves, plus more for serving
- Freshly ground black pepper
- Flaky sea salt, for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil. Season generously with a few tablespoons of Kosher salt, then add 1 lb pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of cooking water, then drain pasta. While the pasta is cooking, make the sauce.
- Sauté the aromatics. In a large pot with deep sides, heat 2 Tbsp olive oil and 2 Tbsp butter over medium heat. Add diced shallot, then cook until translucent, about 3-4 minutes. Add 2 cloves chopped garlic and ¾ tsp red pepper flakes, then stir and cook 1-2 minutes more. Stir in ¼ cup tomato paste until fully dissolved.
- Add the vodka. Reduce the heat to medium-low, then add ¼ cup vodka. Cook until reduced by half, about 2-3 minutes. Stir in ¾ cup heavy cream and ¼ cup of grated Parmesan, then simmer until thickened, about 2-3 minutes more.
- Toss the pasta in the sauce. Add cooked pasta to the pan with the vodka sauce along with ½ cup of the reserved water. Cook, stirring often, until the pasta is fully coated in the sauce, adding more of the water as needed to create a thinner sauce. Finally, remove the pan from the heat, then stir in remaining 2 Tbsp butter and ½ cup loosely packed basil leaves.
Notes
- Make ahead: Vodka sauce can be made a few days ahead and refrigerated. Cook pasta fresh and reheat sauce gently to serve.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat over low heat with a splash of water, stock, or cream.
- Freeze sauce without pasta; texture may change slightly. Cook pasta fresh when serving.
Nutrition
Calories: 408kcal | Carbohydrates: 46g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 129mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
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