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Spicy Vodka Sauce Recipe

A rich and creamy spicy vodka sauce that combines smooth tomato flavors with a touch of heat and a hint of creaminess. Perfect for pasta nights, this sauce is versatile enough for cozy dinners or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 350 kcal

Equipment

  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon
  • Grater for Parmesan

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes adjust to taste
  • 2 tbsp tomato paste
  • ¼ cup vodka
  • 1 cup heavy cream
  • ½ cup Parmesan cheese freshly grated
  • Salt and black pepper to taste
  • Pasta cooking water as needed for thinning
  • Fresh basil for garnish, optional

Instructions
 

  • Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
  • Stir in 2 tbsp of tomato paste and cook for 5-7 minutes, stirring frequently, until the paste darkens and thickens. This step helps develop the rich tomato flavor of the sauce.
  • Pour in ¼ cup of vodka, stirring to combine. Let it simmer for 2-3 minutes until most of the alcohol cooks off and the mixture reduces slightly. This process helps smooth out the sauce.
  • Lower the heat to medium-low and pour in 1 cup of heavy cream. Stir constantly to blend the cream into the tomato mixture. Allow the sauce to simmer gently for 5 minutes, letting it thicken.
  • Stir in ½ cup of freshly grated Parmesan until fully melted and the sauce becomes smooth and creamy. Taste and season with salt and black pepper as needed.
  • If the sauce is too thick, add a splash of pasta cooking water until you reach your desired consistency. Simmer for another 5-10 minutes on low heat to let all the flavors meld together.
  • Toss the sauce with your cooked pasta until well coated. Serve immediately with an extra sprinkle of Parmesan cheese and fresh basil, if desired.

Notes

  • Cook the Tomato Paste Well: Cooking the tomato paste until it darkens adds depth to the sauce, so don’t rush this step.
  • Simmer the Vodka: It’s crucial to let the vodka cook down fully to avoid any harsh alcohol taste. This ensures a smooth, balanced sauce.
  • Use Fresh Parmesan: Freshly grated Parmesan melts better and provides a richer flavor compared to pre-grated varieties.
  • Adjusting Heat: If you’re sensitive to spice, start with ½ tsp of red pepper flakes and add more if needed. You can always add heat, but it’s hard to take it away!