Vodka Cream Sauce Recipe


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Vodka Cream Sauce Recipe

Adding vodka to simmering tomatoes brings out their alcohol-soluble flavors. Since vodka is a rather neutral liquor, it cooks off without leaving much of its own flavor. This spicy, acidic mixture is then tempered with heavy cream to create a rich, vibrant sauce.

  • Yield:Makes about 3 cups
  • Active time: 25 minutes
  • Total time:25 minutes


  • 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.