Dinner

Creamy Vodka Sauce Recipe

ByLila Prescott December 13, 2025December 13, 2025

Introduction

This creamy Vodka Sauce is rich, tangy, and perfectly indulgent. It’s a versatile favorite that pairs beautifully with pasta, works as a luscious pizza topping, or makes an irresistible dip for crusty garlic bread.

A close-up view of a white round plate filled with rigatoni pasta coated in a creamy orange sauce. The rigatoni pieces are uniformly covered with sauce, showing a smooth and glossy texture. Small green herb pieces are sprinkled evenly on top, adding contrast to the orange and yellow tones. Tiny specks of grated cheese are scattered over the pasta, giving it a slightly grainy texture in spots. The plate rests on a white marbled surface, adding a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted butter
¼ cup olive oil

1 small yellow onion, diced
1 tablespoon minced garlic

2 teaspoons dried basil
1 teaspoon salt (plus more to taste; about 1½ teaspoons total)

1 teaspoon Italian seasoning
½ teaspoon pepper
½ teaspoon dried oregano

1 cup vodka
2 (28 oz) cans crushed tomatoes
1 pint heavy cream

½ cup finely grated Parmesan cheese

Instructions

Step 1: Heat the butter and olive oil in a large skillet over medium heat. Once the butter melts, add the diced onion, minced garlic, dried basil, salt, Italian seasoning, pepper, and dried oregano. Sauté, stirring occasionally, until the onion softens, about 5 minutes.
Step 2: Stir in the vodka and let it simmer gently for 10 minutes, stirring occasionally to combine flavors.

Step 3: Add the crushed tomatoes, reduce the heat to low, then cover and simmer for 30 minutes. Stir occasionally to prevent sticking.
Step 4: Pour in the heavy cream, cover again, and simmer for an additional 30 minutes to develop a smooth, creamy texture.
Step 5: Carefully transfer the sauce to a high-powered blender, add the grated Parmesan cheese, and blend until smooth.

Step 6: Taste and adjust seasoning as needed. Serve over pasta, spoon onto pizza, or enjoy with garlic bread.

Tips & Variations

For a thicker sauce, simmer uncovered during the last 10 minutes to reduce liquid.
Substitute half-and-half for heavy cream for a lighter version, but the sauce will be less rich.

Add red pepper flakes during sautéing for a spicy kick.
Use fresh basil instead of dried for a brighter herb flavor.

Storage

Store leftover sauce in an airtight container in the refrigerator for 3 to 5 days. For longer storage, freeze the sauce for up to 3 months. When reheating, thaw if frozen and heat gently on the stove to maintain creaminess. Stir occasionally to prevent scorching.

How to Serve

The image shows a close-up of a single layer of rigatoni pasta coated in a smooth, creamy orange sauce. The sauce covers the pasta evenly, giving it a glossy texture. Small bits of green herbs are scattered across the pasta, adding contrast. There are also fine white cheese crumbs sprinkled lightly on top. The rigatoni pieces have visible ridges and hollow centers, and they rest on a white plate that sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without vodka?

Yes, you can omit the vodka, but it adds a distinct tang and helps release flavors from the tomatoes and herbs, enhancing the sauce’s richness.

Is this sauce gluten-free?

Yes, this vodka sauce is naturally gluten-free, making it suitable for those avoiding gluten when served with gluten-free pasta or bread.

Lila Prescott