Tomato Cream Sauce with Vodka

Tomato Cream Sauce with Vodka

After rummaging through my cupboards for dinner inspiration (and failing), I turned to the Great Google God (GGG). I searched “tomatoes, vodka, heavy cream, onions” on a lark and ended up finding this offensively named recipe by Rachel Ray (seriously, horrible).


Yes, that is a hammer in the background. No, I don’t know why.

Despite finding such… icky inspiration, the fact that “vodka cream sauce” is a THING was actually new to me (Italian food was not a staple for me while growing up). So I Googled several recipes, tweaked a bunch, and ended up with a really lovely, brightly flavored dish.


The key here is to reduce the living daylights out of it. And keep on reducing. And reducing. And. Yeah.


Tomato Cream Sauce with Vodka
Prep time
Cook time
Total time
Lighter than Alfredo, but more comforting than marinara, this vodka/cream/tomato sauce is a palate pleaser.
Recipe type: Pasta Sauce
Cuisine: Italian-ish
Serves: 6
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 4 Tablespoons squeeze-bottle garlic
  • 2 cups chopped onions
  • 2 cups vodka
  • 2 cups chicken broth
  • 6 large tomatoes, chopped
  • 1 can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon honey
  • 1 cup heavy cream
  • 2 tablespoons squeeze-bottle basil
  • 2 lbs thick pasta (penne, rotini, etc)
  1. Combine olive oil, butter, garlic, and onions in a large saucepan and cook until onions have softened (5-10 minutes).
  2. Add in vodka and simmer until reduced by half. Stir occasionally.
  3. Add chicken broth, tomatoes, tomato paste, salt, pepper, and honey.
  4. Reduce, reduce, reduce by simmering for about 20 minutes or until reduced by about ⅔. Stir often and do not allow to burn. This is a good time to start the pasta and make a side dish (we usually have garlic bread).
  5. Stir in cream and basil until sauce just begins to bubble, then remove from heat.
  6. Serve over pasta and enjoy!



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