Vodka Sauce

Slowly softened onion, deeply cooked tomato paste, and reduced vodka form a concentrated base that turns silky and rosy when cream, Parmesan, and butter are stirred in gently.

50 min

8 1/4-cup servings

A shallow bowl holds smooth rosy vodka sauce beside a small dish of grated Parmesan.

Ingredients

2 tbsp extra-virgin olive oil

1 small yellow onion, finely diced

1/2 tsp kosher salt, divided

3 garlic cloves, finely minced

1/4 tsp crushed red pepper flakes

1/3 cup tomato paste

1/4 cup vodka

1 1/2 cups crushed tomatoes

1/2 cup water

1/2 cup heavy cream, gently warmed

1/3 cup finely grated Parmesan cheese

2 tbsp unsalted butter

1/4 tsp freshly ground black pepper

Equipment

Medium saucepan · Wooden spoon · Immersion blender · Whisk · Small saucepan for warming cream

Keep the sauce silky

Warm the cream slightly and add it only after the tomato base is blended; heat gently and stop before the sauce simmers.

Use as a sauce

Spoon over pasta, gnocchi, or roasted vegetables, or serve as a creamy tomato dipping sauce.

Build the tomato base

01. Dice onion and mince garlic, keeping them separate because the onion needs several minutes before the garlic is added.

02. Warm olive oil over medium heat; cook onion with 1/4 tsp salt for 6–7 minutes until translucent but not browned.

03. Stir in garlic and red pepper flakes for about 30 seconds, stopping as soon as they smell fragrant.

Concentrate and simmer

04. Cook the tomato paste for 4–5 minutes, scraping constantly until deep brick red and sweet-smelling.

05. Take the pan off heat before adding vodka, scrape the base, then simmer about 2 minutes until the sharp aroma fades.

06. Add crushed tomatoes, water, and black pepper; simmer gently for 12 minutes so the onion becomes fully tender.

Blend and finish

07. Blend the base off heat until smooth, keeping the immersion-blender head below the surface to limit splashing.

08. Whisk in warm cream, Parmesan, and butter over low heat; remove the pan before bubbles form so the dairy stays smooth.

09. Season with the remaining salt and serve warm when the glossy sauce coats a spoon.