Homemade Vodka Sauce
Prep time 10mins
Cook time 40mins

Recipe Card



  • Step 1

    Melt butter in a 4-quart saucepan or Dutch oven over medium heat. Add onions and season with ½ teaspoon salt. Cook until onions are soft, about 7 minutes. Add garlic and continue cooking until onions are translucent but not browned, 2-3 minutes.

  • Step 2

    Add Tuttorosso Tomato Paste and stir until thickened, 3-4 minutes. Add Tuttorosso Crushed Tomatoes with Basil and San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt with liquid. Stir to combine, using a wooden spoon to break down and smash down the tomatoes. Cook until sauce thickens, stirring often, about 10 minutes.

  • Step 3

    Add heavy cream. For slightly chunky sauce, stir to combine. For smooth sauce, puree use an immersion blender.

  • Step 4

    Stir in parmesan cheese. Once combined, reduce to low-medium heat. Add vodka and bring sauce to low simmer for 15 minutes, stirring frequently.

  • Step 5

    Add 1 pound cooked pasta (very al dente) directly to about 1 quart sauce and cook 3 minutes over medium heat. To store sauce, transfer to heat-proof, airtight container(s). Refrigerate for up to one week or freeze up to 4 months.