Vodka Sauce

UGH. Vodka sauce. This is by far my most popular recipe and it's suuuuper easy to make and pretty much foolproof so that's why I think everyone loves it so much.

I started making this a few years ago and I think my favorite part about the recipe I originally developed is that there are several different ways to customize it depending on whatever I'm in the mood for. Sometimes I like it spicy, sometimes I like it to be less cream-heavy, sometimes I'm avoiding dairy in general so I eat it a vegan version of it!! So I'll list below the different ways that I love to make it and let you decide which version you're feeling.

Spicy Vodka Sauce
Depending on how much heat you can tolerate, you can add in crushed red pepper flakes or a spoonful or two of Calabrian chili paste at the same time as you add the tomato paste in the beginning. 

Vodka Sauce Sans Vodka
You can replace the vodka in the recipe with white wine! I've even seen a dear friend make and love it with gin! Also, if for whatever reason you cannot have any alcohol you can replace the vodka with broth!

​Cheesy Vodka Sauce
Add freshly grated parmesan cheese once the cream has been added to the skillet. I would say 1/4 - 1/2 cup. Melting cheese into the sauce can also help thicken it up if you accidentally add too much cream or pasta water.

Gluten Free Vodka Sauce
The sauce is naturally gluten free! So just use brown rice pasta! My favorite is Jovial Foods brown rice pasta or Taste Republic fresh pasta. Can hardly tell the difference between both brand's pasta and regular pasta that's full of gluten.

Bulkier Vodka Sauce
Add diced shallot or onion in with the butter at the beginning and then add a cup or so of crushed tomatoes in after the tomato paste is brick red! This gives the dish a bit more texture and the flavor of the onions with the flavor of garlic that's already in there is really great.

Vegan Vodka Sauce
A few different ways to make this version - coconut cream added in at the very end (it tends to separate the sauce if it's in there and over heat for too long.) I have also used oat milk creamer (Nut Pods brand) which works nicely too since their creamer is a bit thicker than regular oat milk.

Lighter Vodka Sauce
This is one of my favorite versions. I replace half of the cream with veggie or chicken broth. And actually, you can go as far as replacing half of the half of cream that's left with oat milk creamer. So you end up with 1/4 cup heavy whipping cream, 1/4 cup oat milk and then 1/2 cup broth. I would combine all the liquid together and add it in 1/2 cup at a time just like the recipe calls for with the full portion of cream.

What you need:

• 1/2 box pasta (around 1/2 lb, enough for two large portions or three side dishes)
• 2 tbsp butter
• 3 tbsp tomato paste
• 1 tsp garlic powder or 2 minced garlic cloves
• 1 oz (2 tbsp plain vodka)
• 1 cup heavy whipping cream (has to be heavy, light or regular cream won't work as well.)
• 1/4 cup reserved pasta water

What to do:

1. Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet on medium heat, melt the butter and add the tomato paste and garlic. Cook until the paste is brick red in color.
3. Add the vodka and whisk. (The boozy taste and flavor of the vodka will evaporate here.)
4. After about 3-5 minutes of evaporating and cooking, add half of the cream and whisk. Turn the heat to simmer while you bring it to a bubble.
5. Add the rest of the cream and whisk again. Bring to a low bubble on the lowest heat setting and let simmer until the pasta is done cooking. (You can add more cream if you want it saucier - I usually start off with a cup and see how it looks.)
6. The sauce can get super thick while simmering so I like to add in around 1/4 cup of the salty/starchy pasta water to loosen things up and create an extra silky texture.
7. Add the pasta to the sauce, combine and serve hot.