Saucey's Vodka Sauce
I’m constantly whipping up meals that bring comfort and joy to my clients—and myself! This vodka sauce is one of the first recipes I felt confident in creating and my ultimate cozy winter dish. I’ve made it more times than I can count, and every time, it’s a showstopper.
This sauce is endlessly versatile. Pair it with gnocchi for a pillowy, melt-in-your-mouth experience, or opt for rigatoni, the perfect little pasta pockets to hold onto that creamy sauce. But hey, I’m not about judging pasta shapes—use whatever you’ve got in the pantry! The best part? Top it with a dollop of creamy burrata or zest some Parmesan on top, and finish with fresh parsley or basil for a little herby flair. Trust me, this sauce has no boundaries.
Why This Sauce Tastes Better the Next Day
One of my favorite things about this vodka sauce? It’s a make-ahead superstar! If you can resist devouring it right away, it only gets better after a day or two in the fridge. The flavors have time to marry and intensify, resulting in an even richer, more luxurious sauce. Make the sauce up to two days in advance, store it in an airtight container, and reheat it gently on the stove. Add a splash of cream or pasta water to loosen it up, and it’ll taste like you just made it fresh—maybe even better. It’s perfect for stress-free entertaining or meal prepping for cozy nights in.
Measuring with the Heart
Let’s talk about the real secret to the best vodka sauce: measuring with your heart. I almost never follow exact measurements when I’m making this. I add butter when I want it silkier, cream when I want it richer, and chili flakes when I’m feeling bold. Salt, pepper, garlic powder? Just sprinkle, taste, adjust, and repeat. The beauty of this recipe is in its flexibility—it’s all about finding the flavor balance that makes you swoon. Taste as you go, trust your instincts, and don’t be afraid to let the sauce tell you what it needs. After all, cooking is as much about intuition as it is about ingredients.
Here’s how to make your new favorite sauce:
Ingredients
½ white onion, diced
4 cloves garlic, minced
3 tbsp butter, divided
1 cup cherry tomatoes, halved
1 1/2 cup cream
½ cup vodka
6 oz tomato paste
½ cup pasta water (save it, don’t drain it!)
Pasta of your choice (rigatoni and gnocchi are my personal faves)
Fresh basil
Salt, pepper, garlic powder, chili flakes (to taste)
Directions
In a medium saucepan, melt 1 tablespoon of butter over medium-low heat. Add the diced onion and minced garlic, and sauté until they’re soft and fragrant—about 15 minutes. Be patient here; this is where all the flavor magic begins.
Toss in the halved cherry tomatoes and let them simmer for about 5-10 minutes, stirring occasionally. Once they’re soft and jammy, smash them down with a spoon to release all that glorious juice.
Pour in the vodka and let it cook out for about 10 minutes. Don’t worry—this step is less about getting tipsy and more about unlocking the deep flavors in the sauce.
Add the cream and tomato paste, whisking until the sauce is silky, smooth, and a gorgeous pink hue. Now it’s time to season like the pro chef you are: a pinch of salt, a dash of pepper, a sprinkle of garlic powder, and a little chili flake heat. Taste as you go—it’s the fun part!
Whisk in 2 more tablespoons of butter. This is where the sauce turns luxurious and takes a bow.
Meanwhile, in a large pot, boil salted water and cook your pasta until just al dente. (Save that pasta water! It’s liquid gold.) Drain the pasta and set it aside.
Add the reserved ½ cup of pasta water to your sauce and whisk it in with 1 more tablespoon of butter. Toss in your cooked pasta, stirring until every noodle is coated in that luscious sauce.
Bonus Step: If you’re feeling up for the task - I like to take an immersion blender to the sauce right before adding in the pasta. It blends up the onion & tomato, making a more silky sauce. Not necessary at all but it’s a nice touch.
Serve and Savor
Plate it up, and here’s where you can get fancy: top with torn burrata or freshly grated Parmesan, and a sprinkle of basil or parsley. Serve it alongside chicken parm for the ultimate Italian-inspired feast, or keep it simple and let the vodka sauce shine on its own.
Why I Love This Recipe
This vodka sauce has been with me since the beginning of my chef journey. It’s simple enough for weeknights yet elegant enough for dinner parties. Plus, it never fails to impress. There’s something magical about the combination of creamy, tangy, and slightly spicy flavors in this dish.
So go ahead, grab your favorite pasta, and give this recipe a try. Just don’t forget to pour yourself a glass of wine—it’s only fitting when you’re cooking with a big bowl of pasta.
Saucey's Vodka Sauce
Ingredients
Instructions
- In a medium saucepan, melt 1 tablespoon of butter over medium-low heat. Add the diced onion and minced garlic, and sauté until they’re soft and fragrant—about 15 minutes. Be patient here; this is where all the flavor magic begins.
- Toss in the halved cherry tomatoes and let them simmer for about 20 minutes, stirring occasionally. Once they’re soft and jammy, smash them down with a spoon to release all that glorious juice.
- Pour in the vodka and let it cook out for about 10 minutes. Don’t worry—this step is less about getting tipsy and more about unlocking the deep flavors in the sauce.
- Add the cream and tomato paste, whisking until the sauce is silky, smooth, and a gorgeous pink hue. Now it’s time to season like the pro chef you are: a pinch of salt, a dash of pepper, a sprinkle of garlic powder, and a little chili flake heat. Taste as you go—it’s the fun part!
- Whisk in 2 more tablespoons of butter. This is where the sauce turns luxurious and takes a bow.
- Meanwhile, in a large pot, boil salted water and cook your pasta until just al dente. (Save that pasta water! It’s liquid gold.) Drain the pasta and set it aside.
- Add the reserved ½ cup of pasta water to your sauce and whisk it in with 1 more tablespoon of butter. Toss in your cooked pasta, stirring until every noodle is coated in that luscious sauce.