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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.

Jar of vodka sauce with the pan in the background
Photo Credit: Dishes Delish.

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.

a jar filled with red pasta sauce on a table
Photo Credit: Dishes Delish.

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)

Left -crushed tomatoes, onion, garlic, coconut milk, and vodka. Right - diced onion and garlic
Photo Credit: Dishes Delish.

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.

Left - sautéed onion. Right - garlic added to onion
Photo Credit: Dishes Delish.

Step five

Time for my favorite part: the alcohol!

Measure out 8 ounces (1 cup) of vodka.

Two measuring glasses filled with vodka with the bottle in the back
Photo Credit: Dishes Delish.

Step six

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

Left - added vodka to onion and garlic. Right - the vodka reduced
Photo Credit: Dishes Delish.

Step seven

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

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Left - crushed tomatoes added to onions. Right - chicken broth added to tomatoes
Photo Credit: Dishes Delish.

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)

Left - coconut milk added to tomatoes. Right - sauce done and steaming
Photo Credit: Dishes Delish.

Look at all those chunks of garlic. Yum.

Pan of sauce with a wooden spatula on the rim
Photo Credit: Dishes Delish.

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

I transferred some to a jar for storage.

Vertical view of the pasta sauce in a jar with a pan in the background
Photo Credit: Dishes Delish.

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

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 FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Pasta sauce in a jar with a pan of it in the back

Vodka Pasta Sauce

This vodka pasta sauce is a rich and flavorful twist on a classic tomato sauce. Made with tomatoes, garlic, and a touch of coconut milk for creaminess, it’s velvety smooth and packed with depth.
5 from 5 votes
Print Pin Rate
Course: sauces
Cuisine: Sauce
Keyword: vodka pasta sauce, vodka sauce
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 cups
Calories: 305kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion (diced – or half of a large onion)
  • 4 cloves garlic (minced)
  • 1 cup vodka
  • 28 ounces crushed tomatoes
  • 1 cup chicken broth
  • 1/2 cup coconut milk ( or coconut cream, dairy milk, half and half or heavy cream)
  • 3/4 teaspoon salt (or to taste)

Instructions

  • Dice onion and mince the garlic.
    1 small onion, 4 cloves garlic
  • Heat a deep sauté pan or small Dutch oven on medium heat.
  • Add 2 tablespoons of oil and once that heats up, add the onion and sauté for 7 minutes.
    2 tablespoons olive oil, 1 small onion
  • Add garlic and salt and sauté for 3 minutes.
    4 cloves garlic, 3/4 teaspoon salt
  • Add 1 cup of vodka and bring to boil. Cook for 5 minutes. It will reduce somewhat.
    1 cup vodka
  • Add crushed tomatoes and chicken broth and bring it back to a boil. Lower the heat and simmer for 10 minutes.
    28 ounces crushed tomatoes, 1 cup chicken broth
  • Add coconut milk and stir. Let it simmer for 5 minutes.
    1/2 cup coconut milk
  • Take off heat and ladle on pasta. Eat, smile, and enjoy.

Equipment

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Notes

Helpful tips
  • For this recipe, you can use any vodka you enjoy. It’s not necessary to use a premium vodka like Grey Goose but I couldn’t help myself. You can use these 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 with lids.
  • 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.
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.

Nutrition

Calories: 305kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 919mg | Potassium: 729mg | Fiber: 4g | Sugar: 10g | Vitamin A: 428IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 4mg
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Originally published in February of 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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8 Comments

  1. I love this recipe- going to make it again this weekend with the coconut milk, some seasoned ground beef and serve over zoodles!

  2. I love vodka sauce but have never tried making it at home until now! This is so delicious and way easier than I thought!

5 from 5 votes (2 ratings without comment)

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