Pasta with Vodka Cream Sauce


I’ve never made vodka cream sauce before. It was super easy and super tasty. This version is adapted from The Complete Book of Pasta and Noodles-I didn’t vary the ingredients so much as I changed up the preparation for a more rustic sauce.


  • 1 28 oz. can of whole tomatoes packed in juice
  • 2 garlic cloves, minced
  • 1 tsp. water
  • 2 TBSP olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 c. vodka
  • 1 c. heavy cream
  • 2 TBSP fresh basil, chopped
  • Salt and Pepper
  • 1 box (I used a 13.25 oz box of whole grain pasta) pasta of your choice


  1. Take the whole tomatoes out of the can and squeeze them into a bowl so the tomatoes start to break apart into pieces.
  2. When mincing garlic, use some salt as an abrasive and smash the garlic with the side of your knife–makes a garlic paste. Add garlic and 1 tsp. of water into a small bowl.
  3. Heat oil over medium heat. Add garlic and red pepper flakes until fragrant, but not brown, about 2 minutes. Stir in the tomatoes and the tomato juices; simmer 5 minutes. Stir in the vodka and simmer until the alcohol evaporates and the sauce thickens, about 15 minutes. Stir in cream, basil, and salt and pepper to taste.
  4. Use a hand held blender to puree some of the sauce. I like the chunks of tomatoes, so I only puree a bit. If you like a smoother sauce, you can transfer the sauce to a food processor.
  5. Let sauce simmer another 2 to 3 minutes.
  6. Meanwhile cook pasta according to the directions on the box.
  7. Combine pasta with sauce, and top with some more fresh basil. If you use a full pound of pasta, you may use all the sauce, but if you use less than a pound, you’ll probably have extra sauce that you can save for another use.

Pasta with Vodka Cream Sauce:


Leave a Reply