Ready in 45 minutes
Delicioso... One of the simplest and most popular Italian-American dishes. This luscious, creamy vodka sauce is slightly rich, has a little spicy tang, with just a zing of vodka in the background. It works equally well with rigatonni, ravioli, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers. For the best sauce, use the best vodka you can -- it really does make a difference!
"I thought that this recipe was great! I modified the recipe a bit, using whole wheat pasta and light whipping cream, just to make it a bit healthier. I also added some shredded chicken breast. My husband loved it! It took a little long from prep time to finish.....but I always take long the first time I am following a recipe. I think that I will try some Italian turkey sausage next time."- ECondry
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Bring 4 quarts water to rapid boil in a large Dutch oven or pot over high heat.
Drain tomatoes reserving liquid. Puree half of tomatoes in a blender or food processor until smooth. Dice remaining tomatoes into 1/4-inch pieces. Combine both pureed and diced tomatoes in a measuring cup and add enough of reserved tomato liquid to equal 2 cups of tomatoes; set aside. Measure out vodka; set aside.
Heat oil in large heavy-bottomed saucepan over medium heat. Add onions, shallots, pepper flakes and tomato paste. Saute, stirring frequently, until onions and shallots just begin to turn light golden, about 3 minutes. Add garlic and stirring continuously, saute until fragrant, about 1 minute. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka*. Return pan to heat and bring to a brisk simmer over medium-high heat. Cook, stirring frequently, until strong alcohol flavor cooks off and sauce thickens, about 8 to 10 minutes. Stir in cream and cook until hot, about 2 minutes.
While sauce is cooking (right after adding vodka to sauce): Add 1 tablespoon salt to boiling water and drop pasta. Cook, stirring frequently, until molto al dente (about 1 minute shy of al dente - which is tender, but firm to the bite). Drain pasta well, reserving 1/4 cup cooking water. Return pasta back to Dutch oven, add sauce, and toss over medium heat until pasta absorbs some of the sauce, about 1 to 2 minutes. Add reserved cooking water, as needed, if sauce is too thick. Stir in basil and adjust seasoning with salt. Serve immediately, passing Parmigiano-Reggiano separately.
* Note: Drop the pasta into the boiling water just after adding the vodka to the sauce so that the sauce and pasta finish cooking at the same time.
If your concerned about cooking with vodka, know that most (but not all) of it cooks off leaving just a hint of vodka that melds perfectly with the tomatoes, onions, shallots and garlic.
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Jackiechan042003 1 weeks agoAbsolutely delicious, I was very disappointed that I had cleared my plate and there wasn't more to eat! I didn't have shallots or green onion so just used red onion instead, also used Grey Goose for my choice of vodka and it was wonderful. My husband said multiple times while eating how good it was. Definitely will make again.
junta804 3 months agoThis was some banging vodka sauce. I added mushrooms and spinach but would have been just as good without it. Nice job
sHellsKitchen 5 months agoWow, OUTSTANDING! Used 1/2 cup of Grey Goose vodka and 3/4 cup heavy cream (wanted a richer, blush sauce). Topped it off with grilled chicken. Ate it for dinner and lunch the following two days, and I'm still dreaming of more! Have I mentioned how much we LOVED this recipe?
reezee 5 months agoUsed half and half instead...and simmered for 15 min to get strong vodka taste off but was really good
reezee 5 months ago
shawnna_2006 6 months agoSublime! Definitely a new favorite. Thanks for posting!
Crazychicsd 6 months agoLacked in flavor needed something.
garlizzy 6 months ago
erik9999 7 months agoTurned out perfect. Will serve for friends and family loved it.
ParisJ 8 months agoThis was okay - probably won't make again.
ParisJ 9 months agoThis was okay - prob wouldn't make again - it was a lot of work for not a lot of pay off....
Jackieisaacs 9 months agoShottttttttt!!! Lovely base recipe....just tweaked a little for personal taste. Substituted 1/4 tsp cayenne for pepper flakes, as my 7 yr. old doesn't care for pepper. Added a dash of oregano, garlic powder, onion powder, parsley flakes, and to round it off, put some diced jerk chicken (mild heat) and mixed in. Yummy!!!!!!!! This one's a keeper!
Juliao760 9 months agoMy kids and Husband loved it.
johnd3 9 months agoGreat meal the family loves it every time. I switched to wheat pasta and it was still great.
nicolegory 10 months agoDelicious and easy. My family loved it.
johnd3 11 month agoGreat recipe the whole family loved it. I change to wheat pasta to reduce the calories per serving.
Audreyjones25 1 year agoLove vodka sauce but correction, it's spelled 'delizioso' just sayin' :)
czdanow 1 year agoI've made this for so many guests and everyone loves it
hjonkman 1 year agoAdded Grilled chicken... possiblly the best thing I have ever made!!!! Fantastic! Used Ketel One Vodka.
brittstephens 1 year ago