Vodka Pasta Sauce

If you love tomato-based sauces but are looking for a creamy twist, this vodka pasta sauce is the perfect choice. Bursting with rich flavors from tomatoes, garlic, and a touch of coconut milk, it offers a velvety texture and just the right amount of indulgence.

I’m always wanting to change up what sauce or oil mixture I put on our cooked pasta, but I’m somewhat limited because Christopher is lactose intolerant. So, unfortunately, traditional cream-based sauces are out.

With this vodka sauce recipe, I use coconut milk and it is perfect. The ingredients meld together so well, that you would never know there was vodka or coconut milk in it. Wait until you see for yourself how delicious it is.

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Interested in learning more about vodka? Read my comprehensive guide here.

Helpful tips

• For this recipe, you can use any vodka you enjoy. It’s not necessary to use a premium vodka like Grey Goose, although I couldn’t help myself. Substitute budget-friendly vodkas like Tito’s or Absolut and you’ll never know the difference.
• I use either coconut milk or cream, but if you prefer, use your milk or cream of choice.
• You can store this tomato sauce in the refrigerator for a week. I usually put it in glass jars.
• Want spicy vodka pasta sauce? Add some crushed red pepper flakes, in my opinion, the more the better.
• Pasta shapes that I love with this sauce on: anything with ridges, cavatappi, fusilli, rigatoni, ziti, and penne pasta.

Ingredients and substitutions

• Olive oil – extra virgin.
• Onion – 1/2 of a large onion, diced. I prefer Vidalia onion but you can use shallots (3) or one yellow onion.
• Garlic – I use 4 big cloves, diced, because I’m of the mind that you can’t have too much garlic in a dish, but use however many cloves you like.
• Vodka – Your favorite brand or any budget-friendly brand. (You’ll need 8 ounces or 1 cup.)
• Crushed tomatoes – I don’t use herbs in this recipe; it doesn’t need them. I recommend plain crushed tomatoes but in this instance, I couldn’t find them, so what you see pictured is crushed tomato with basil.
• Chicken broth – If you want to keep the recipe vegetarian or vegan, use vegetable broth.
• Salt – I use fine sea salt.
• Coconut milk – or coconut cream. But if you aren’t lactose intolerant, you can use milk or cream.

How to make vodka pasta sauce

Pre-step

Get a deep sauté pan or medium-sized Dutch oven.

Step one

Gather the ingredients – canned tomatoes, onion, garlic, coconut milk (or milk of choice), chicken broth, salt, and vodka. (A)

Step two

Mince both the onion and garlic cloves. (B)

Step three

Heat the pan on medium heat and once the pan heats up, add 2 tablespoons of olive oil. Once the oil heats up (it will look shimmery), add the onion and sauté for 7 minutes. (C)

Step four

Add garlic and salt (D) and sauté for an additional 3 minutes.

Step five

Time for my favorite part: the alcohol!

Measure out 8 ounces (1 cup) of vodka.

Step six

Pour vodka into the onion mixture (E) and bring to a boil for 5 minutes. It will reduce. (F)

Step seven

Add the can of crushed tomatoes, (G) chicken broth (H) and stir until combined.

Step eight

Bring to a boil again and simmer for 10 minutes.

Step nine

Add the coconut milk (or cream) and if you’re not lactose intolerant, you can use half and half or heavy cream. (I)

Step ten

Stir the milk in with the tomatoes and let the sauce simmer for 5 minutes. (J)

Look at all those chunks of garlic. Yum.

All that’s left for you to do is ladle it over pasta.

I transferred some to a jar for storage.

I hope you enjoy this vodka pasta sauce recipe as much as Christopher and I do. Try it on penne or any pasta you enjoy. It’s also scrumptious on gnocchi.

Storage and reheating ideas

Refrigerator

• Allow the sauce to cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 7 days.
• If storing with pasta, keep them separate to maintain the best texture.

Freezer

• Pour cooled sauce into a freezer-safe container or resealable bag, leaving some space for expansion.
• Freeze for up to 3 months.
• Pro Tip: Freeze in portion-sized containers for easy reheating.

Reheating

If you are reheating the vodka pasta sauce from the freezer. Place the container in the refrigerator overnight so it defrosts fully. And then follow the directions below.

Stovetop (best method)

• Pour the sauce into a saucepan and warm over medium-low heat, stirring occasionally.
• If the sauce has thickened, add a splash of water or broth to loosen it.
• Heat for 5-7 minutes, or until warmed through.

Microwave

• Place the sauce in a microwave-safe bowl and cover with a microwave-safe lid or damp paper towel.
• Heat in 30-second intervals, stirring between each, until hot.

Pro Tips:

✔ If the sauce looks too thick after reheating, add a splash of water, broth, or coconut milk to restore creaminess.
✔ For extra freshness, stir in fresh basil or an extra pinch of garlic before serving.
✔ Always reheat gently to prevent the sauce from separating.

Other sauce recipes

• Enchilada
• Peanut
• Sour cream
• Spaghetti

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Originally published in February of 2016.