How to make vodka pasta sauce recipe includes instructions for creating an amazing vodka spaghetti sauce. Want to cook shrimp alla vodka? Just add shrimp! And if you’re thinking of vodka sauce with ground beef or vodka sauce with meat, I’m here for it.
I seriously can’t get enough of this creamy easy vodka sauce recipe. It is so tasty and a bit different from the usual.
The alcohol in the vodka cooks off, so there is no alcohol taste in your vodka pasta sauce recipe. As a matter of fact, once the sauce is cooked, there is little or no alcohol left in it at all. The vodka enhances the flavor of the tomatoes.
With a few fresh herbs added and some fresh parmesan cheese you have yourself a five star meal!
Made in no time at all, you’ll love this easy weeknight vodka spaghetti sauce recipe.
What is Vodka Pasta Sauce?
Traditionally, as many of you know, vodka pasta sauce is a smooth tomato sauce that includes common Italian herbs like basil and oregano, as well as cream and vodka giving it the gorgeous orange color that it’s known for.
As of late, individuals like myself have been experimenting with vodka spaghetti sauce and including everything in it from:
- Shrimp (penne alla vodka with shrimp)
- Chicken (vodka chicken pasta)
- Ground beef (vodka sauce with ground beef), or any ground meat for that matter
- Sausages (sausage and vodka sauce)
- Bacon (penne alla vodka with bacon)
- Pancetta (vodka sauce with pancetta)
- …and more
Honestly the sky’s the limit. These are just a few suggestions of ways to take this delicious vodka pasta sauce recipe to the next level.
This vodka spaghetti sauce is one of the best vodka sauce recipes around. I kid you not.
Vodka Pasta Sauce Recipe
Once I perfected my own vodka pasta sauce recipe I started experimenting with pasta and vodka sauces. I could not wait to share this easy vodka sauce recipe with you. It’s fast and fabulous, perfect for any day of the week.
We have served this dish with success to both family and friends at gatherings both large and small. It’s always a hit. Every time we make it and it couldn’t be easier to create.
With so many options you can literally make a different vodka pasta sauce each time you prepare it.
Best Noodles for Vodka Sauce
Penne pasta is the traditional pasta used with simple vodka sauce, but any short pasta like rigatoni, bow tie, farfalle or rotini will work and work well. Heck, I served this dish with spaghetti and there were no complaints. And no leftovers!
In our opinion, there is no “best” pasta for this easy vodka sauce recipe because it’s all about the sauce and this sauce delivers.
Does it ever.
Just wait until you try it.
Penne Pasta with Vodka Sauce
As I mentioned, penne pasta is most commonly served with vodka sauce but feel free to use any small pasta you want. Frankly, any size pasta will work and work well and most of you will agree once you try it.
The next time you’re going to use a marinara sauce, try using this creamy vodka pasta sauce instead with your favorite pasta dish. Consider trying a pizza casserole or pasta casserole using vodka spaghetti sauce, veal or chicken parmesan, ravioli or tortellini or even lasagna.
This vodka pasta sauce recipe is a nice and refreshing change!
Serving pasta with Italian vodka cream sauce could not be easier or taste better. This sauce comes together so quickly you can easily serve pasta and vodka sauce as a weeknight dinner.
Imagine that, a terrific pasta dinner with vodka spaghetti sauce that comes together in no time at all.
I guess there’s nothing left to do except to give this vodka pasta sauce recipe a try.
Vodka Sauce Pasta with Chicken
Easily elevate your simple vodka sauce using grilled chicken or rotisserie chicken. Heck, I’ve used leftover chicken before and LOVED the results.
No one could tell I used leftover chicken and everyone enjoyed their dinner so WIN WIN for me. I’m always happy being able to create a totally different dish using up leftovers whenever possible.
Simply add the cooked chicken while your sauce is simmering. You can shred or tear the chicken or just chop it into bite sized pieces. As always, the choice is yours.
Making pasta with vodka sauce and chicken is an incredible way to enjoy this recipe and I hope you give it a try at least once. Assuming you like chicken of course!
If you want to use raw chicken, make sure to cut it into bite-sized pieces and start to cook it with the onions. You will not include the chicken and onions when you puree the tomatoes and other ingredients with the sauce.
Your other option is to cook the chicken after the onions in the same fry pan after you add onions and garlic to the sauce. Both methods will give you a terrific result.
Pasta with vodka sauce and chicken is a winning combination.
Vodka Shrimp Pasta
Adding shrimp to this vodka spaghetti is another easy and delicious option. Shrimp penne, or any other pasta is sure to impress. How could it not? Wait until you try this shrimp alla vodka.
Even if you’re not the biggest fan of shrimp, you’ll LOVE how it blends with the pasta and vodka sauce. Simply perfect.
Shrimp is so easy to cook and it takes no time at all. Simply add the shrimps to your sauce a few minutes before you wish to serve dinner.
Watch the back of the shrimp where it’s thickest (opposite the tail) for the shift in color from translucent (transparent or clear) to opaque (non transparent, blurred). Once opaque, your shrimp are cooked.
My grandmother used to watch for shrimp to form the letter “C” and were pink everywhere with red tails.
If your shrimp start to close up into a circle, then they’ll be tough. If that starts to happen, then remove your shrimp pasta with vodka sauce from heat and serve immediately.
In the event your shrimp does end up making a tight “C” you might want to remove all of them from the sauce and serve without the shrimp. Alternatively, you could try one and see what you think of the shrimp before serving.
I’ve had to do that before. I removed all of the shrimp from my vodka pasta sauce recipe because they tasted like rubber. I was lucky to have more shrimp inside my freezer so I tossed them into the sauce, letting it cook a bit longer until the shrimp were all cooked.
When I did this shrimp re-do, I stirred for the entire time so I could watch until they were cooked. I hate making the same mistake twice. Luckily, the dish was saved and no one was the wiser.
Ingredients
- ½ pound uncooked pasta of choice penne, rigatoni, bow tie etc.
- ⅓ cup onion, chopped or leeks make sauce creamier, a little green only
- 1 can (28 oz) canned tomatoes, diced
- 2-3 tablespoons tomato paste or ½ small can
- 1-2 tablespoons garlic, minced
- 1 teaspoon basil, dried
- ½ teaspoon oregano
- ¼ teaspoon salt
- 2 teaspoon pepper
- ½ teaspoon dried crushed red pepper flakes
- ½ cup vodka
- 2-3 tablespoons olive oil
- ½ cup heavy whipping cream or half and half
Optional Extras
- ½ pound ground beef, pork, sausage (no casings), turkey, chicken or shrimp
- 6 slices bacon, ham or pancetta, chopped, about ¼ pound
- Parmesan rind to boil in sauce, remove before serving
- ½ cup fresh mushrooms, sliced
- ¼ cup sweet peppers, chopped
- Parmesan cheese, grated, for serving if desired
- 1 teaspoon sugar if desired to reduce acidity
- 1 teaspoon crushed red pepper flakes, for a little heat if desired
- Dashes of hot sauce, if desired for heat
How to Make Vodka Pasta Sauce Recipe
Heat a skillet over medium heat.
Add olive oil, onions, and garlic.
Sauté until soft (about 5 minutes) stirring occasionally.
In a blender or food processor, add the whole peeled tomatoes, sauteed onion and garlic, and the spices (basil, oregano, salt).
Blend until a smooth puree is formed.
Return the blended mixture to the skillet and add the heavy cream and vodka.
Stir.
Cook over a medium/low heat for 25 minutes stirring often.
In a large pot boil salted water and add pasta of choice (penne, rigatoni, bow ties, etc.) and cook according to package instructions or al dente.
Turn off heat but let sauce stay on the burner.
Add drained pasta to the vodka sauce and serve.
Garnish with fresh basil and/or parmesan cheese.
Serve and enjoy every bite!
Optional Extras Method
Bacon, Ham or Pancetta
Cook bacon, ham or pancetta until edges start to crisp in a large skillet over medium high heat (about 3 minutes).
Remove bacon from pan and place on paper towels.
Use bacon fat or wipe the pan with a paper towel and add olive oil.
Set over medium heat.
Ground Meat of Any Kind
Crumble ground meat into the pan.
Add onions and mushrooms and cook for five minutes.
Add peppers and garlic and continue to cook.
As needed, add salt and pepper.
When meat is cooked add oregano, red peppers, bacon, vodka, tomato paste and diced tomatoes with juice.
Bring to a boil, reduce to a simmer and cook for 20 minutes.
Add cream and once again bring to a boil.
*If using shrimp, add them in the last few minutes of simmering. Shrimp only take a few minutes to cook*
Simmer for 3-4 minutes and remove from heat.
Cook your pasta according to package directions.
Serve with parmesan cheese and season with salt and pepper, if desired.
Enjoy!
Easy Vodka Sauce Recipe Notes
- You can keep the sauce separate from the pasta and add the afterwards if you desire
- That way if you have leftovers the pasta will not get too soft being in the sauce overnight
- You can play with different types of pastas like linguini, but the more common types are penne, rigatoni, macaroni and bowties. Ultimately any pasta will work and work well
- For a quicker version you can substitute jarred marinara sauce if you wish. You would cook for less time as the marinara is already cooked
- You can store remaining sauce and pasta in a refrigerator for 3-4 days
- Store in your fridge for 3 days or freeze in an airtight container for up to 3 months, ideally without cream because dairy can separate sometimes when frozen so the texture of your sauce could change
- You can replace the vodka with 1 cup of water and 1 tbsp of white wine vinegar if you want or need to skip the vodka
- Use real parmesan cheese, preferably a high-quality shaved or grated parmesan cheese if you don’t want to buy a brick and grate it yourself
- You can make this vodka pasta sauce the day before you need it and easily add your cooked pasta to the sauce while it reheats
- Try to use high quality canned tomatoes like San Marzano to end up with the best-tasting sauce when all is said and done
- Use fresh ingredients whenever possible
- Use reserved pasta water if the sauce becomes too thick
More Delicious Pasta Dishes to Try
Our Favorite Loaded Pasta Carbonara
Chicken Pasta in Sherry Cream Sauce
Million Dollar Pasta Casserole
Meat Lovers Pizza Pasta Casserole
Creamy Beef and Mushroom Stroganoff
Simple Skillet Chicken Stroganoff
Cheesy Pizza Spaghetti Casserole
Loaded Vodka Pasta Sauce
Equipment
- large skillet
- saucepan
Ingredients
- ½ pound uncooked pasta of choice penne, rigatoni, bowtie, etc
- ⅓ cup onion, chopped leeks make sauce creamier, a little green only
- 1 can (28 oz.) canned tomatoes, diced
- 2-3 tblsp tomato paste or ½ small can
- 1-2 tblsp garlic, minced
- 1 teaspoon basil, dried
- ½ teaspoon oregano
- ¼ tsp salt - or more to taste
- 2 tsp pepper or more to taste
- ½ tsp dried crushed red pepper flakes or more to taste
- ½ cup vodka
- ½ cup heavy whipping cream or half and half
- 2-3 tblsp olive oil
Optional Extras
- ½ pound ground beef, pork, sausage (no casings), or turkey
- 6 slices bacon or pancetta chopped, about ¼ pound
- ½ pound shrimp, defrosted and deveined (10-12 shrimp)
- 1 -1 ½ cups rotisserie, leftover, grilled chicken, cut up into bite sized pieces
- ½ pound raw chicken breast or chicken thighs, boneless, skinless, cut into bite sized pieces
- ½ cup fresh mushrooms, sliced
- ¼ cup peppers, green, yellow, orange or red, chopped
- parmesan cheese grated for serving if desired
- 1 tsp sugar, if desired to reduce acidity
- 1 teaspoon crushed red pepper flakes, for a little heat if desired
- dashes hot sauce, if desired for heat
Instructions
- Get out and measure all of your ingredients.
- Heat a skillet over medium heat. Add olive oil, onions, and garlic. Sauté until soft (about 5 minutes) stirring occasionally.
- In a blender add the whole peeled tomatoes, sauteed onion and garlic, and the spices (basil, oregano, salt). Blend until a smooth puree.
- Return the blended mixture to the skillet and add the cream and vodka. Stir. Cook over a medium/low heat for 25 minutes stirring often.
- In a pot boil water. Add ½ lb of pasta of choice (penne, rigatoni, bow ties, etc..) and cook according to instructions.
- Turn off heat but let sauce stay on burner.
- Add drained pasta to the vodka sauce and serve. Garnish with desired choice like fresh basil.
- Serve and enjoy every bite!
Optional Extras Method
- Cook bacon, ham or pancetta until edges start to crisp in a large skillet. About 3 minutes.
- Remove bacon from pan and place on paper towels.
- Use bacon fat or wipe the pan with paper towel and add olive oil and set over medium heat.
- Crumble ground meat or raw, cut up chicken into the pan.
- Add onions and mushrooms and cook for five minutes.
- Add peppers and garlic and continue to cook.
- Add salt and pepper.
- When meat is cooked add oregano, red peppers, bacon, vodka, tomato paste and diced tomatoes with juice.
- Bring to a boil, reduce to a simmer and cook for 20 minutes.
Chicken
- Add cooked chicken while sauce is simmering.
Shrimp
- Add cream and once again bring to a boil. If using shrimp, add them for last few minutes of simmering. Shrimp only take a few minutes to cook.
- Simmer for 3-4 minutes and remove from heat.
- Cook your pasta according to package directions. Serve with parmesan cheese if desired. Enjoy!
Notes
You can play with different types of pastas like linguini, but the more common types are penne, rigatoni, and bowties.
For a quicker version you can substitute jarred marinara sauce if you wish. You would cook for less time as the marinara is already cooked.
You can store remaining sauce and pasta in a refrigerator for 3-4 days.
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