Vodka sauce is one of those recipes that just feels like home. Creamy, comforting, and always a crowd pleaser, I’ve made it so many different ways over the years. Sometimes with pancetta, sometimes with prosciutto, sometimes with a splash more cream, or a chunkier texture. But this version? This might just be a keeper.

It’s simple, velvety, and full of flavor — perfect for a cozy weeknight dinner or a Sunday supper with family. And the best part? You probably have most of these ingredients in your pantry already.

What You’ll Need

• 1 lb organic rigatoni (or any hearty pasta)
• Extra virgin olive oil (organic)
• 1 small onion (or ¼ large, I used red onion), chopped
• 4–6 cloves organic garlic, sliced
• Hot red crushed pepper
• 1 can organic crushed tomatoes
• Large pinch organic turbinado or cane sugar
• ½ small can organic tomato paste
• 1 cup vodka
• Organic heavy cream (about ½ cup, or enough to turn the sauce that beautiful blush color)
• 1 cup Pecorino Romano (or a mix of Pecorino + Parmigiano Reggiano)
• Grass-fed butter
• Sea salt and freshly ground organic black pepper

How to Make It

1. Start the base. In a large Dutch oven over medium-high heat, warm 2 tablespoons of olive oil and 1 tablespoon butter until sizzling. Add the onion and a generous pinch of crushed red pepper. Cook until the onion begins to soften.
2. Build the flavor. Add sliced garlic and stir until it just starts to brown. Stir in the tomato paste and let it cook until it deepens in color, about 2 minutes.
3. Simmer the sauce. Add crushed tomatoes, a pinch of salt, and sugar to balance the acidity. Swirl a little water in the tomato can and add it in so nothing goes to waste. Stir in the vodka, lower the heat, and let it simmer for 25–30 minutes.
4. Cook the pasta. While the sauce simmers, bring salted water to a boil and cook rigatoni until just al dente. (Pro tip: stop cooking a minute early and let it finish in the sauce for extra flavor.)
5. Blend it smooth. Once the sauce has simmered, remove from heat and blend with an immersion blender (or regular blender) until velvety smooth.
6. Finish the sauce. Return to the pot and stir in heavy cream and grated cheese. Taste and adjust with more salt, black pepper, and crushed red pepper if needed.
7. Bring it together. Add pasta directly to the sauce along with 2 tablespoons of butter. Stir until the pasta is coated and perfectly al dente.
8. Serve. Top with extra grated cheese and a sprinkle of crushed red pepper for a little kick.

Why I Love This Version

This vodka sauce is meatless, but it doesn’t miss a beat when it comes to flavor. It’s rustic and refined all at once.

It’s the kind of dish that’s just as perfect for a quick weeknight meal as it is for a slow, comforting Sunday supper. And if you make it, tag me on Instagram — I’d love to see your take on it!

Want more recipes like this?
💻 Visit: JacqFromJersey.com
📺 Subscribe on YouTube: Jacq From Jersey
📸 Follow along on Instagram @jacqfromjersey  Instagram 2 @jacqsrox and TikTok for kitchen inspiration!

💛 Thank you for fueling my kitchen dreams! Your support keeps the recipes flowing and the pantry stocked. Cheers, Jacq 🥂🍝

https://buymeacoffee.com/jacqfromjersey

© 2025 Jacq From Jersey