Vodka Cream Sauce

Vodka Cream Sauce

About This Recipe

Yield:Makes about 3 cups
Active time:25 minutes
Total time:25 minutes
Special equipment:Blender
This recipe appears in: Ask The Food Lab: Does Vodka Sauce Really Need Vodka? Sauced: Vodka Cream Sauce


  • 2 tablespoon butter
  • 1/4 cup finely minced shallots
  • 3 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1 28-oz can whole tomatoes, crushed by hand
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • Kosher salt to taste


  1. 1

    Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic, tomato paste, and crushed red pepper and cook until fragrant, about 1 minute.

  2. 2

    Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.

  3. 3

    For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.

  4. 4

    Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.


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