Best Easy Vodka Sauce Recipes

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EASY VODKA SAUCE



Easy Vodka Sauce image

This is a great and simple sauce to make. Tastes delicious over any pasta! I especially love it with lobster ravioli.

Provided by MARRIED

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 1h20m

Yield 10

Number Of Ingredients 5

½ cup butter
1 onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream

Steps:

  • In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Nutrition Facts : Calories 355 calories, Carbohydrate 13.9 g, Cholesterol 89.6 mg, Fat 27.3 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 16.9 g, Sodium 291 mg, Sugar 0.6 g

RIGATONI WITH EASY VODKA SAUCE



Rigatoni with Easy Vodka Sauce image

Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Tomato     Vodka     Garlic     Parmesan     Milk/Cream     Soy Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
1/2 tsp. crushed red pepper flakes
2 oz. vodka
3/4 cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
  • Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
  • Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
  • Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
  • Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.

PINK VODKA SAUCE WITH PASTA (FAST & EASY)



Pink Vodka Sauce With Pasta (Fast & Easy) image

No one has to know how simple and quick this recipe is to make. I usually have everything on hand, so it is wonderful for those last-minute dinner guests or late night suppers.

Provided by Alan in SW Florida

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 tablespoons butter (1/3 cup)
1/3 cup unflavored vodka
1 (24 ounce) jar Classico tomato and basil pasta sauce
1 (8 ounce) container heavy cream
1 (16 ounce) package penne or 1 (16 ounce) package ziti pasta, cooked al dente according to package instructions

Steps:

  • In a medium saucepan, combine the butter and vodka. Cook over medium heat just until you can't smell the vodka, about 5 minutes. Add the pasta sauce and cream, stirring until combined, and cook until heated.
  • Serve over cooked pasta.

LJ'S EASY PENNE WITH VODKA SAUCE



LJ's Easy Penne with Vodka Sauce image

This is the best (and easiest) vodka sauce recipe I've found. I've given it out at least twenty times, and everyone raves about it!

Provided by LJ Marinello

Categories     Main Dish Recipes     Pasta

Time 2h30m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup vodka
1 (28 ounce) can crushed tomatoes
1 cup light cream
½ cup grated Romano cheese
salt and pepper to taste
1 pound penne pasta

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Stir in the onion and cook and stir until softened, about 5 minutes. Add the garlic and crushed red pepper flakes and cook, stirring, for an additional minute.
  • Stir the vodka, crushed tomatoes and light cream into the onion mixture, turn heat to high, and bring sauce to a boil. Reduce heat to low, stir in the Romano cheese and simmer for 2 hours, stirring occasionally. Season finished sauce with salt and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer pasta to a large bowl and pour vodka sauce over, tossing to coat pasta with the sauce to serve.

Nutrition Facts : Calories 813.2 calories, Carbohydrate 102.3 g, Cholesterol 55.1 mg, Fat 29 g, Fiber 8 g, Protein 25.1 g, SaturatedFat 11.8 g, Sodium 468.7 mg, Sugar 5.1 g

QUICK AND EASY VODKA SAUCE



Quick and Easy Vodka Sauce image

I love this served over penne pasta noodles and with freshly grated Parmesan cheese. I use my Recipe #421238 as the base.Make sure the sour cream is at room temperature or it will curdle when you add it to the sauce.

Provided by queenbeatrice

Categories     Sauces

Time 40m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 6

3 cups marinara sauce
1 cup vodka
1/2 cup sour cream, at room temperature
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large, heavy skillet, simmer the marinara sauce and vodka, over low heat, stirring often, for 20 minutes.
  • Stir in sour cream and continue to simmer, on low heat, until the sauce is heated through.
  • Remove from heat and add the parmesan, salt and pepper.

EASY VODKA SAUCE



EASY VODKA SAUCE image

Categories     Tomato     Sauce

Number Of Ingredients 5

1/2 cup butter
1 onion, diced
1 cup vodka
2 cans (28 ounce) crushed tomatoes
1 pint heavy cream

Steps:

  • In a skillet over medium heat, saute onion in butter until slightly brown and soft.
  • Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes.
  • Pour in heavy cream and cook for another 30 minutes.

RIGATONI WITH EASY VODKA SAUCE



Rigatoni with Easy Vodka Sauce image

Categories     Pasta     Dinner

Number Of Ingredients 11

4 garlic cloves
4 ounces grated parmesan
1 medium onion
2 ounces olive oil
4.5 ounces tube of double concentrated tomato paste
1/2 teaspoon crushed red pepper flakes
2 ounces vodka
3/4 cup heavy cream
1 pound rigatoni
1 pinches kosher salt
1/2 cup chopped basil

Steps:

  • 1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
  • 2. Peel and finely chop 1 onion.
  • 3. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel.
  • 4. Grate 4 oz. Parmesan on the smallest holes of the box grater.
  • 5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes.
  • 6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes.
  • 7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
  • 8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot).
  • 9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
  • 10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
  • 11. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta.
  • 12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
  • 13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

RIGATONI WITH EASY VODKA SAUCE RECIPE



Rigatoni with Easy Vodka Sauce Recipe image

Provided by charlotteh371

Number Of Ingredients 11

Kosher salt
1 medium onion
4 garlic cloves
4 oz. Parmesan cheese
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 4.5-oz. tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
Basil leaves (for serving)

Steps:

  • Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep. Peel and finely chop 1 onion. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel. Grate 4 oz. Parmesan on the smallest holes of the box grater. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot). Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

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