Vodka Pasta Sauce

If you are a fan of tomato-based sauces but want something a little different, then this vodka pasta sauce will be perfect. It is packed with flavor using tomatoes, garlic, and just a little coconut milk for creaminess.

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

With this vodka sauce, I use coconut milk and it is perfect. The ingredients meld together so well, 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 vodka sauce in the refrigerator for a week. I usually put it in glass jars.
• If you want to make it ahead of time, this sauce reheats like a dream. Transfer to a pan and heat on medium until it just starts to bubble. Lower to a simmer for 10 minutes.

Ingredients and substitutions

• Olive oil – extra virgin.
• Onion – ½ 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 – crushed tomatoes, onion, garlic, coconut milk, 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 vodka!

Measure out 8 ounces (1 cup).

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.

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 the know what you thought about it 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!