Tomato Vodka Pasta Sauce

    40 minutes

    This is a deliciously creamy 'pink' sauce with a little vodka included for some bite. Serve with your favourite pasta.

    154 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 (800g) tin tinned peeled and diced tomatoes
    • 1 cup thickened cream
    • 1/4 cup vodka
    • 1/4 teaspoon chilli flakes
    • salt and pepper to taste
    • 450g penne pasta
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large frypan over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
    2. Add tomatoes and cook for 25 minutes or until almost no liquid remains in frypan; stir frequently.
    3. Increase heat and add cream, vodka and chilli flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
    4. Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
    5. Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve.

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    Reviews in English (126)


    YUM!! This turned out amazing!! I was trying to match Maggiano's Tomato Vodka sauce that they serve on their gnocchi, so I made the following changes. I added 3 tablespoons of jarred minced garlic with the onions, used italian diced tomatoes, doubled the red pepper flakes and finished it off with 1/3 cup chopped fresh basil. Served this over the "quick gnocchi" from this site. Absolutely amazing!  -  21 Jun 2008  (Review from Allrecipes USA and Canada)


    This was an awesome recipe. I didn't think it would go over too well with my husband who is absolutely sick of pasta, but he LOVED it! I added 1/4 cup more heavy cream and 1/8 cup more vodka because we like saucy pasta. In addition, I always make pasta with garlic, weather it calls for it or not, so I added one clove of minced garlic to this recipe, as well as doubled the parmesan cheese (you can never have too much cheese!). I am definately making this dish again. Thanks Denise for the recipe.  -  05 Mar 2004  (Review from Allrecipes USA and Canada)


    I prepared this recipe for Christmas Day. It went over very well. The 2nd. time I made it though, I added the vodka once my onions were soft & found it better & not so strong. It's definitly a keeper!  -  05 Jan 2008  (Review from Allrecipes USA and Canada)