Recipe By Jackie
Published Apr 4th
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 6 cups Calories 174.8

This version of vodka sauce has been passed down through a lot of generations. Everyone adds their own special twist. So, if you like, try adding your own.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • ½ (6 ounce) can tomato paste
  • 1 cup good quality vodka
  • 2 (15 ounce) cans crushed tomatoes
  • 1 (14.25 ounce) can tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley
  • ½ teaspoon dried, ground rosemary
  • ¼ cup water
  • 1 cup heavy cream, or as needed

Cooking Directions

  1. 1 Heat the olive oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the tomato paste into the onion mixture, working all of the lumps out. Pour in the vodka and bring to a boil over medium-high heat; boil for 1 minute. Add the crushed tomatoes and tomato puree. Season with oregano, pepper, salt, thyme, parsley, and rosemary.
  2. 2 Return to a simmer; reduce heat to medium-low, cover, and simmer 45 minutes, stirring occasionally. Add water if the sauce becomes too thick as it cooks, but remember that you'll be adding the cream soon, so don't thin it too much. Once the sauce has cooked, stir in the cream until the consistency and color are to your liking. Cook another 5 to 10 minutes to reheat.

Nutrition Facts

  • Calories 174.8
  • Carbohydrate 12.3 g
  • Cholesterol 27.2 mg
  • Fat 8.8 g
  • Fiber 2.8 g
  • Protein 2.7 g
  • Saturated Fat 4.8 g
  • Sodium 487.1 mg
  • Sugar 3.3 g


  1. This is for people who can't handle black pepper. I use dried basil in place of the pepper. Comes out great. Everybody in my house loves it.
  2. I am so impressed with this recipe! It was simple and delicious! I have frozen the leftover sauce (without the cream added) and reheated it with great success. Just add the cream to the sauce when reheating. I've served with cooked Italian sausage and with chicken. This sauce is versatile and a great quick meal - Read more ...
  3. This was good but not my all time favourite vodka sauce recipe.
  4. My husband surprised me with this for dinner and it was great! Will try making it again for him sometime.
  5. Excellent. I was trying to match a local restaurant's recipe so I added zucchini & prosciutto. If you add prosciutto then I recommend decreasing the added salt.
  6. We decided to have a pasta night with a variety of sauces. Our favorite restaurant has a vodka sauce that we wished to replicate. What a find this recipe proved to be. I did use six cloves of garlic as opposed to 2 but other than that I changed nothing. We enjoyed it so much - Read more ...
  7. Pretty good sauce! My friend requested vodka sauce for her bday & I was bored with my old recipe. I doubled this recipe & only made a few minor additions. When cooking my garlic & onions I added in a few handfuls of pancetta. Also added 2 bay leaves some basil and extra garlic. The - Read more ...

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