This creamy spicy vodka sauce recipe is the best! Easily baked in the oven with just 6 ingredients, toss it in your favorite noodle, and dinner is served!
This super simple spicy vodka sauce is one of my favorite things ever. It’s so good I normally just eat it with pasta but occasionally make vodka sauce pizza with it!
It has a rich caramelized flavor with a velvety smooth and creamy texture, which makes it so satisfyingly addicting. I have made this sauce for my whole family a number of times and they always say it’s the best they’ve ever had.
If you’ve never made homemade vodka sauce before you’re going to love this recipe! It’s very hands-off with just 10 minutes of prep time, and you only need 6 ingredients.
Serve it with french onion focaccia bread, parmesan bread bites, or as a side to pizza night like focaccia pizza or cast iron pizza!
Table of Contents
Why We Love This Recipe
- You only need 6 simple ingredients to make the sauce, and you probably already have them on hand!
- There are only 10 minutes of prep time, then the sauce is baked in the oven. It’s just as quick and easy as my Dutch oven mac and cheese!
- Deliciously creamy with a kick of spice from red pepper flakes.
- An authentic and traditional vodka sauce!
Ingredient Notes and Substitutions
Onion: This recipe calls for a yellow onion but can be substituted with sweet or white onion.
Red pepper flakes: Start with the minimum amount of red pepper flakes for a mildly spicy kick, or use the full amount for a very spicy sauce.
Vodka: Cheaper vodka brands are actually perfect for this recipe! You don’t need a good quality vodka for this recipe, I typically will buy Kirkland, Vitali, or Popov.
San Marzano whole tomatoes: These tomatoes are thicker and have a stronger, sweeter, and less acidic taste compared to regular canned tomatoes. You can substitute them with regular canned tomatoes, but the flavor will be different.
Heavy whipping cream: Substitute the heavy cream with Greek yogurt or dairy-free yogurt or cream if desired.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Step 1: In a large dutch oven or oven-safe large saucepan, saute the onion and crushed garlic cloves in the olive oil until translucent, about 10 minutes, over medium heat.
Step 2: Add the red pepper flakes and cook for 1 minute more until fragrant. Deglaze the pan with the vodka for 30 seconds, stirring to combine. Crush the whole tomatoes with your hands and add them to the pan along with the tomato sauce from the can. Season with kosher salt and black pepper, cover, and bake at 350 degrees F/180 C for 75-80 minutes until the tomatoes are thick and reduced.
Step 3: Transfer the sauce into a high-powered blender.
Step 4: Blend the sauce on high for 30-60 seconds until smooth.
Step 5: Pour the heavy whipping cream into the smooth sauce and stir to combine. You can add more for more creaminess. If the sauce is too thick, adding 1/4-1/2 cup pasta water will help thin it out. Boil the pasta according to package directions or until al dente. Then toss the al dente pasta with the sauce and serve hot with parmesan cheese.
Expert Tips
- Make a double batch: I love making a double batch and freezing it for later. If you decide to double the recipe, it will have to cook longer in the oven but it’s worth it!
- Check your spice level: If you’re not big on spice, I would start with 1/2 teaspoon of pepper flakes. The spice from the pepper flakes will intensify as it bakes, so it’s better to start off with less and garnish it with more after baking if you want it spicier.
Storage, Freezing, and Serving
- Fridge: Store it in a sealed container in the fridge for 5 days. The sauce tastes even better after sitting overnight!
- Freezer: Store the cooled sauce in a sealed container in the freezer for 1 month. Let it defrost in the fridge or cold water until thawed before warming.
- Serving: This dish is amazing with a side of focaccia bread, pizza, a simple salad, hot Italian sausage, and fresh basil leaves.
Variations
- Pasta: I used Fussili Bucati noodles, but you can use any of your favorite varieties! This sauce prefers a bulkier noodle, like penne pasta, bow ties, rigatoni, or ziti.
- Dairy-free/Vegan: Make this sauce dairy-free with a simple substitution of dairy-free or vegan cream or yogurt.
- Herbs and spices: I recommend finishing the tossed pasta with fresh herbs like basil or sage instead of cooking them in the sauce, as they can tend to overpower its flavor.
FAQs
The vodka adds a touch of heat and sharpness to it that helps balance out the sweetness from the cream and tomatoes. It also acts as an emulsifier, allowing the tomatoes and cream to stay mixed together instead of separating.
No! The alcohol gets cooked out of the sauce while it cooks.
You can blend it in a food processor, but it will not be as smooth!
More Dinner Recipes
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Spicy Vodka Sauce Recipe
Equipment
- dutch oven or oven safe pot
- blender or food processor
Ingredients
- 2 tbsp olive oil
- 2 cups yellow onion, chopped
- 5 cloves garlic, smashed
- 1/2-1 tsp red pepper flakes
- 1/4 cup vodka
- 1 28-ounce can whole San Marzano tomatoes
- 1/3-1/2 cup heavy cream, or plain greek yogurt
- 12 oz boiled pasta noodles
Instructions
- Preheat the oven to 350 F/180 C.
- Add the olive oil to a large dutch oven or oven-safe pot and place it over medium heat. When the oil is fragrant, add the chopped onion and smashed garlic cloves. Season with salt and cook until the onion is translucent, about 7-8 minutes.2 cups (255 g) yellow onion, 5 cloves (25 g) garlic, 2 tbsp (20 g) olive oil
- Add the chili flakes and stir to combine. Cook for 1 minute.1/2-1 tsp red pepper flakes
- Add the vodka and stir to combine.1/4 cup (60 g) vodka
- Crush the whole tomatoes with your hands and then add them to the pot along with the sauce. Season the sauce with salt and pepper.
- Cover the dutch oven and bake for 75-80 minutes, or until the tomatoes are thick and reduced.
- Remove the pot from the oven and transfer the tomato sauce into a blender or food processor. Blend on high for 30 seconds until super smooth.
- Add in the heavy cream and blend or stir to combine.1/3-1/2 cup (75 g) heavy cream
- Toss with 12 ounces of boiled pasta noodles and enjoy!12 oz boiled pasta noodles
Notes
ingredient notes
- Onion: This recipe calls for a sweet Vidalia onion but can be substituted with a yellow or white onion.
- Red pepper flakes: Start with the minimum amount of red pepper flakes for a mildly spicy kick, or use the full amount for a very spicy sauce.
- Vodka: Cheaper vodka brands are actually perfect for this recipe! You can use any brand you like, I typically will buy Kirkland, Vitali, or Popov.
- San Marzano whole tomatoes: You can substitute them with regular canned tomatoes but the flavor will be different.
- Heavy cream: Can be substituted with Greek yogurt or dairy-free yogurt or cream if desired.
storage and freezing
- Fridge: Store it in a sealed container in the fridge for 5 days. The sauce tastes even better after sitting overnight!
- Freezer: Store the cooled sauce in a sealed container in the freezer for 1 month. Let it defrost in the fridge or cold water until thawed before warming.
variations
- Pasta: I used Fussili Bucati noodles but you can use any of your favorite variety! This sauce prefers a bulkier noodle, like penne, bow ties, rigatoni, or ziti.
- Dairy-free/Vegan: This sauce can easily be made dairy-free with a simple substitution of dairy-free or vegan cream or yogurt.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This original recipe was published on July 06, 2021, and was given a full update including the recipe and photos on February 15, 2022.
ABSOLUTE BEST VODKA SAUCE RECIPE EVER!!!! Seriously look no further!!!😍
I LOVE vodka sauce and can’t wait to try this recipe! I’m curious, though, can I cook it on the stovetop? I don’t have an oven right now.
Hi Keri! You can definitely make it on the stove, I’ve done it a few times. I recommend keeping it at a medium-low and stirring it every 30 minutes or so to prevent the bottom from burning.
I love this pasta! I make it at least three to four times a month. 😋
This pasta is my favorite as well! I can’t get enough of it and I’m so glad to hear that from you as well 😉
I love this pasta! I make it at least three to four times a month. 😋
This pasta is my favorite as well! I can’t get enough of it and I’m so glad to hear that from you as well 😉