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Home » Recipes » Recent

The Best Spicy Vodka Sauce

Published: February 15, 2022 Modified: Feb 18, 2022 by Cambrea Gordon. This post may contain affiliate links.

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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!

two bowls of pasta with the spicy vodka sauce.

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 focaccia bread, cheesy bread bites, or as a side to pizza night like focaccia pizza or cast iron pizza!

Jump to:
  • why you'll love this spicy vodka sauce
  • ingredient notes
  • instructions
  • expert tips
  • storage, freezing & serving
  • variations
  • faq's
  • more dinner recipes you'll love
  • Recipe 📖
  • Reviews
a bowl of the spicy vodka sauce tossed with pasta.

why you'll love this spicy vodka sauce

  • 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.
  • Deliciously creamy with a kick of spice from red pepper flakes.
  • An authentic and traditional vodka sauce!

ingredient notes

Full ingredient measurements and instructions can be found in the recipe card below!

the ingredients to make the spicy vodka sauce recipe.
  • 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.

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 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.

a collage of the methods for making the spicy vodka sauce.

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 ¼-1/2 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.

up close shot of the spicy vodka sauce on noodles.

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 worth it!
  • Check your spice level: If you're not big on spice, I would start with the ½ 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 & 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 variety! 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.

faq's

What does the vodka do in vodka sauce?

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.

  • Can vodka pasta make you drunk?
  • No! The alcohol gets cooked out of the sauce while it cooks.

    Can I use a food processor instead of a blender?

    You can blend it in a food processor but it will not be as smooth!

    more dinner recipes you'll love

    • Cast Iron Skillet Pizza with Hot Honey Pepperoni
    • Soft & Chewy Pizza Dough

    If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there!

    You can also tag me on Instagram or Facebook so I can check it out! Don't forget to subscribe to my newsletter, so that you don’t miss out on new delicious recipes right when they drop!

    Recipe 📖

    two bowls of pasta with the spicy vodka sauce.
    5 from 9 votes
    Rate this Recipe Print Recipe Pin Recipe

    Spicy Vodka Sauce Recipe

    This creamy 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!
    Servings 4 servings
    Prep 10 mins
    Cook 1 hr 20 mins
    Total 1 hr 30 mins
    Course : dinner
    Cuisine : Italian
    Author : Cambrea Gordon

    Equipment

    • dutch oven or oven safe pot
    • blender or food processor
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    • 2 tablespoon olive oil
    • 2 cups yellow onion chopped
    • 5 cloves garlic smashed
    • ½-1 teaspoon red pepper flakes
    • ¼ cup vodka
    • 1 28-ounce can whole San Marzano tomatoes
    • â…“-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 yellow onion, 5 cloves garlic, 2 tablespoon olive oil
    • Add the chili flakes and stir to combine. Cook for 1 minute.
      ½-1 teaspoon red pepper flakes
    • Add the vodka and stir to combine.
      ¼ cup 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.
      â…“-1/2 cup heavy cream
    • Toss with 12 ounces of boiled pasta noodles and enjoy!
      12 oz boiled pasta noodles

    Notes

    Step by step process photos are provided above, in the body of this post.
     

    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.
     
    Serving: 1serving | Calories: 597kcal | Carbohydrates: 94.5g | Protein: 16.4g | Fat: 11.9g | Saturated Fat: 2.7g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 70mg | Fiber: 6.1g | Sugar: 10.2g | Calcium: 51mg | Iron: 2mg

    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.

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      Recipe Rating




    1. Keri says

      September 10, 2022 at 6:02 pm

      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.

      Reply
      • Cambrea Gordon says

        September 10, 2022 at 10:12 pm

        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.

        Reply
    2. Esther Kowalski says

      February 20, 2022 at 3:35 am

      5 stars
      I love this pasta! I make it at least three to four times a month. 😋

      Reply
      • Cambrea Gordon says

        February 21, 2022 at 3:25 pm

        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 😉

        Reply
    3. Genevie Luksa says

      February 06, 2022 at 6:39 pm

      5 stars
      Excellent recipe, just excellent! Will be making this again very soon!

      Reply
      • Cambrea Gordon says

        February 06, 2022 at 6:46 pm

        5 stars
        love hearing this! Thanks genevie!

        Reply
    4. Andrew R. says

      October 15, 2021 at 2:49 pm

      5 stars
      My girlfriend made this for us and i already asked to make it again it was so good. The spice level was perfect for us and it tasted even better the next day

      Reply
      • Cambrea Gordon says

        February 06, 2022 at 6:46 pm

        It is always even better the next day! Thanks so much for coming back to leave a review! 🙂

        Reply
    5. Esther says

      September 03, 2021 at 5:37 pm

      5 stars
      This pasta has become a weeknight staple in our house! The flavor is unbelievable and has easily become everyone's favorite. We tried it the first time with the lesser spice but we like it more with the full amount. So good!!

      Reply
      • cambreabakes says

        September 03, 2021 at 6:53 pm

        Hi Esther! I am so thrilled to hear how much you all love this dish! It's one of my favorites. Thank you so much for taking the time to leave a comment and review! Best, Cambrea

        Reply
    6. Faith says

      July 19, 2021 at 11:46 pm

      5 stars
      Possibly my favorite thing I've ever made! I used plain Greek yogurt. It does have quite a kick if you use a full tsp of pepper flakes, so just be aware, definitely put only a half tsp if you're not a fan of spicy food. I like it with the full teaspoon though, it's a good amount of kick for me! All the ratios in this recipe are perfect, it came out gooey and amazing, sauce on every noodle. Only downside was it took a while to make, but definitely worth it.

      Reply
      • cambreabakes says

        July 20, 2021 at 5:20 pm

        Hi Faith! Thank you SO much for your review! I am absolutely THRILLED to hear how much you loved this dish, and you're so right, it's one of those labor of love meals 🙂 I appreciate you taking time to make and review my recipe! Best, Cambrea

        Reply
    7. Adrian says

      July 06, 2021 at 9:58 pm

      5 stars
      This is one of my absolute favorite meals EVER! The sauce is sooo creamy and has so much flavor. It was nice and spicy and has turned into an every week meal at my house!

      Reply
      • Cambrea Gordon says

        February 06, 2022 at 6:45 pm

        I'm so so happy to hear this Adrian! Thanks for coming back and leaving a review 🙂

        Reply

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    Hi, I'm Cambrea, a professionally trained pastry chef turned food blogger! Here at Cambrea Bakes, you'll find fun modern twists on classic dessert recipes that are perfect for any occasion.

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