vodka cream sauce recipe

Written ByJenny Smyth Posted on
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The Best vodka cream sauce recipe

I’m so excited to share with you my favorite vodka cream sauce recipe, a classic dish that never fails to impress. I first discovered this recipe on a family vacation to Italy, where it was served over fettuccine at a quaint little trattoria.

The combination of the rich, velvety sauce and the perfectly cooked pasta was love at first bite. Since then, I’ve made this recipe countless times for my family and friends, and it’s always a hit.

Not only is it incredibly easy to make, but it’s also incredibly versatile – serve it over pasta, use it as a dip for veggies, or even as a topping for pizza. My kids love helping me make this recipe, as they get to play with the fun ingredients like vodka and heavy cream.

It’s a great way to spend quality time together in the kitchen while creating a delicious meal for our family. One of the best things about this recipe is that it’s incredibly forgiving – even if you accidentally add too much vodka (which I’ve done before), the sauce still turns out creamy and delicious.

And let’s not forget the health benefits of this recipe – with its rich sources of protein and healthy fats from the heavy cream and parmesan cheese, this dish is actually quite nutritious. But don’t just take my word for it – give this recipe a try and see for yourself why it’s become a staple in our household.

Vodka Cream Sauce Pasta

4.8 from 1781 votes

A rich and creamy pasta dish with a tangy vodka twist. This recipe combines the smoothness of cream with the kick of vodka, making it a perfect weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta

12 oz pasta
salt

For the Sauce

2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp red pepper flakes
1 cup vodka
1 cup heavy cream
1 cup tomato sauce
1 tsp salt
1/2 tsp black pepper
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the pasta and cook until al dente, about 8-10 minutes.
3Drain and set aside.
4Reserve 1 cup of pasta water.
5In a large skillet, melt the butter over medium heat.
6Add the chopped onion and cook until translucent, about 5 minutes.
7Add the minced garlic and red pepper flakes, and cook for an additional 1 minute until fragrant.
8Pour in the vodka and cook for 2-3 minutes, allowing the alcohol to evaporate.
9The mixture should reduce by about half and you should smell the alcohol cooking off.
10Stir in the heavy cream, tomato sauce, salt, and black pepper.
11Bring the sauce to a simmer and let it cook for 5-7 minutes, until the sauce has thickened slightly.
12Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
13If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
14The sauce should coat the back of a spoon.
15Add the cooked pasta to the skillet with the sauce and toss until the pasta is well coated.
16If the pasta is too dry, add more pasta water.
17Garnish with chopped fresh parsley and serve immediately.

🔧Equipment

Large pot
Large skillet
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the spiciness by adding more or less red pepper flakes. For a smoother sauce, use a handheld immersion blender to blend the sauce until smooth before adding the pasta.

Watch Video Of How Vodka Cream Sauce Pasta Works

I love serving this vodka cream sauce over fettuccine or linguine – both pasta shapes work beautifully with the rich, creamy sauce. For an added touch of elegance, consider garnishing with some fresh parsley or basil leaves.

You can also use leftover vodka cream sauce as a dip for veggies or crackers – just be sure to adjust the amount of seasoning accordingly. And don’t forget about reheating leftovers – simply place them in an oven-safe dish covered with foil at 350°F (180°C) for 15-20 minutes until warmed through.

❓ Frequently Asked Questions About Vodka Cream Sauce Pasta

Q: What type of vodka should I use in this recipe?

A: You can use any type of vodka you like in this recipe – whether you prefer a smooth, neutral-tasting vodka or something with a bit more character, the choice is yours. Some people even prefer using flavored vodkas like citrus or mint for added depth of flavor.

Q: Can I make this recipe without using vodka?

A: While the vodka does add a unique flavor to this sauce, you can easily omit it if you’re not comfortable using alcohol in your cooking or if you simply don’t have any on hand. Just be sure to adjust the amount of cream accordingly, as the sauce may end up too thin without the vodka.

Q: How do I store leftover vodka cream sauce?

A: Leftover vodka cream sauce will keep in an airtight container in the fridge for up to three days. If you want to freeze it for longer storage, be sure to label it clearly so you know what it is when you’re ready to use it again.

Q: Can I make this recipe without parmesan cheese?

A: While parmesan cheese does add a rich, nutty flavor to this sauce, you can omit it if you’re lactose intolerant or simply don’t have any on hand. Just be aware that the sauce may not be as creamy without the cheese.

Q: How do I reheat leftover vodka cream sauce?

A: To reheat leftover vodka cream sauce, simply place it in a saucepan over low heat and stir occasionally until warmed through. Be careful not to let it boil too vigorously, as this can cause the sauce to break.

Q: Can I make this recipe ahead of time?

A: Yes – you can make this recipe up through step three (cooking the pasta) ahead of time and store it in an airtight container in the fridge until ready to serve.

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