I Made Vodka Sauce Pasta This Weekend, and Honestly, I Might Never Eat Anything Else Again

Some meals just hit different. You know the ones—the kind that make you sit back, close your eyes, and have a full-on main character moment at your dinner table. That’s exactly what happened to me this weekend when I decided to whip up a homemade vodka sauce penne. And let me tell you, it was an experience.

Now, I know what you’re thinking: Vodka? In pasta sauce? Yep. And no, it won’t get you tipsy (unless you have a glass of wine on the side, which I fully support). What it will do is add a rich depth of flavour that makes your taste buds do a little happy dance.

The Secret to the Best Vodka Sauce? Simplicity.

This sauce doesn’t need a laundry list of ingredients. It just needs good tomatoes, a little cream, a generous handful of Parmesan, and, of course, some vodka to tie it all together. Oh, and butter. Because let’s be honest, butter makes everything better.

What You’ll Need:

• 1 pound penne pasta

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon red pepper flakes (optional but highly recommended for a little heat)

• 1/2 cup vodka (not the bottom-shelf stuff—your pasta deserves better)

• 1 can (28 ounces) crushed tomatoes

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese (plus more for topping)

• 2 tablespoons unsalted butter

• Fresh basil for garnish (because it makes you feel fancy)

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How to Make It:

1. Cook your pasta according to the package instructions. Drain and set aside, but don’t forget to reserve about a cup of pasta water. It’s liquid gold.

2. Sauté the aromatics. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and slightly golden. Then, add the garlic and red pepper flakes, cooking for another minute until fragrant. (Your kitchen should smell amazing right about now.)

3. Time for the vodka. Pour in the vodka and let it simmer for about 2-3 minutes, stirring occasionally. This helps cook off the alcohol while keeping all the good flavor.

4. Add the tomatoes. Stir in the crushed tomatoes, salt, and black pepper. Let it simmer for about 15 minutes, allowing everything to meld into a velvety, slightly thickened sauce.

5. Make it creamy. Lower the heat and stir in the heavy cream. This is the moment where things get luxurious. Add in the butter and Parmesan cheese, stirring until melted and smooth.

6. Combine and serve. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed to loosen it up. Give everything a good stir, then serve with extra Parmesan and fresh basil on top.

   
   

Final Thoughts: Would I Make This Again?

Absolutely. In fact, I might start making this every weekend. Maybe even on weekdays. Who’s stopping me? The creaminess, the slight heat from the red pepper flakes, and the subtle richness from the vodka make this pasta feel like a restaurant-level dish, but without the price tag.

So, if you’ve ever looked at a jar of store-bought vodka sauce and thought, Can I do better?—the answer is yes. Yes, you can. And you should.

Now if you’ll excuse me, I have leftovers calling my name.