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Truly Authentic Vodka Sauce

This Truly Authentic Vodka Sauce delivers everything you want from this classic dish: rich, velvety texture, a gentle heat, and balanced tomato flavor - no shortcuts, no fillers. Every ingredient serves a purpose, and the result is a deeply satisfying pasta sauce that clings to rigatoni or penne like a dream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 630 kcal

Equipment

  • Large saucepan or Dutch oven
  • Large pot for boiling pasta
  • Colander
  • Immersion or standard blender (optional, for smoother sauce)

Ingredients
  

  • 2 to 3 oz pancetta or bacon diced (optional for extra richness)
  • 1 medium yellow onion finely chopped
  • ½ tsp crushed red pepper flakes
  • 1 14.5 oz can San Marzano whole peeled tomatoes, crushed by hand
  • ½ cup vodka
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 lb penne ziti, or rigatoni
  • 2 Tbsp extra-virgin olive oil use only if not using pancetta
  • Kosher salt to taste
  • Fresh basil leaves for garnish (optional)

Instructions
 

  • Start the Base
    In a large saucepan, cook the pancetta over medium heat until crisp and fat has rendered (about 5 minutes).
    If omitting meat, heat olive oil instead.
    Add chopped onion and red pepper flakes. Sauté until onion is soft and translucent (5–7 minutes).
  • Add the Vodka
    Pour in the vodka and stir to deglaze the pan, scraping up browned bits.
    Let it simmer for 2–3 minutes to burn off the alcohol.
  • Stir in Tomatoes
    Add the hand-crushed tomatoes and their juices. Stir to combine.
    Reduce heat and let simmer gently for 15 minutes.
  • Add Cream and Parmesan
    Pour in the heavy cream. Stir and warm for 1–2 minutes.
    (Optional) Use an immersion blender for a smoother texture.
    Add grated Parmesan and stir until melted into the sauce.
  • Boil the Pasta
    In a separate large pot, bring salted water to a boil.
    Cook pasta just shy of al dente.
    Reserve 1 cup of pasta water before draining.
  • Bring It All Together
    Transfer the drained pasta into the sauce.
    Stir gently to coat, adding a splash of pasta water if needed.
    Let cook together for 1–2 minutes until pasta finishes cooking in the sauce.
  • Serve and Garnish
    Portion into bowls and top with fresh basil if using.
    Serve immediately with garlic bread or salad on the side.

Video

Notes

  • No vodka? Substitute with a small splash of white wine or a bit of lemon juice for brightness, but the vodka’s unique role in emulsifying the cream with the tomato is hard to replicate.
  • Vegetarian version: Simply skip the pancetta and start with olive oil.
  • Sauce too thick? Loosen it with a bit more reserved pasta water.
  • Cheese note: Always use freshly grated Parmesan—pre-shredded won’t melt smoothly.