Perfect for a quick, meatless weeknight dinner.
Vodka sauce pasta, minus the vodka, for when you’re out or you just don’t want it! It’s delicious, packs a punch of flavor, and gets on the dinner table in no time.
Vodka Sauce without Vodka?
Vodka sauce is one of my favorite pasta dishes and is on rotation in my house. But, I don’t always have vodka on hand! My vodka sauce recipe does vary depending on if vodka is used – and this is my tried and true!
Based on my experimenting, adding vodka does create a bit smoother and glossier sauce. It also is great when adding a fatty meat like guanciale or pancetta. I like to solely use tomato paste when using vodka, in this recipe we use passata (tomato puree) and a smaller amount of tomato paste for our base.
Ingredients
This is a very straightforward pasta sauce! I love that! But don’t underestimate how tasty it is. I always make it for Italian inspired hosting nights and it’s a crowd pleaser.
Let’s break down the ingredients:
- olive oil
- garlic
- shallot
- tomato paste
- tomato puree
- heavy cream
- cayenne pepper
- kosher salt – I use Diamond Crystal in all my recipes
- pasta & reserved pasta water
- unsalted butter
- parmigiano reggiano
The Best Pasta Shape for Vodka Sauce
Vodka sauce is best with a short cut pasta in my opinion. Tubular pasta tends to be the favorite as it pulls the sauce inside of each and every piece.
Look for:
- penne
- rigatoni
- ziti rigati
- mezzi rigatoni
- tortiglioni
What to Serve with Vodka Sauce
A simple, dressed arugula salad goes great with vodka sauce. I have even layered the pasta right on top of a bed of arugula. That strong, peppery bite of arugula pairs so well with the rich, creamy pasta.
If you’re looking to add meat on the side, I often will make the vodka sauce with Breaded Chicken Cutlets. When hosting, I am all about variety and tend to lean towards these two dishes as it tends to check the boxes for preferences across the board.
This Lemon Parmesan Asparagus is also always a hit!
How to Make Vodka Sauce
Cook the Pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Before draining, reserve some of the pasta water.
Sauté the Aromatics: Heat the olive oil in a saucepan over medium heat. Cook the shallot until softened, then stir in the garlic and cook until fragrant.
Build the Sauce: Add the tomato paste and cook until it darkens in color. Stir in the passata and let the sauce simmer for a few minutes before seasoning with salt and cayenne pepper.
Finish the Sauce: Reduce the heat to low and stir in the heavy cream and parmigiano reggiano until smooth. Add the reserved pasta water a little at a time to loosen the sauce as needed.
Toss and Serve: Stir in the butter, add the cooked pasta, and toss until evenly coated. Serve immediately with extra grated parmigiano reggiano.
What to Serve with Vodka Sauce
Vodka sauce can be great on its own but a few my favorites to serve alongside it are:
- Simple arugula Salad
- Lemon Parmesan Asparagus
- Crusty bread
- Breaded chicken cutlets
- Shrimp
Equipment I Use to Make Vodka Sauce
- Microplane – a versatile kitchen tool I use to grate garlic
Frequently Asked Questions
Can I make vodka sauce without vodka?
Yes! Despite the name, this version doesn’t use vodka. It still has a rich tomato flavor and creamy texture.
Why should I reserve pasta water?
The starch in pasta water helps loosen the sauce while creating a silky texture that clings to the pasta.
Can I add protein to vodka sauce?
Absolutely. Grilled chicken, italian sausage, shrimp, or crispy pancetta are all delicious additions.
Vodka Sauce Pasta (No Vodka!)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy tomato based sauce.
Ingredients
- 8 oz short cut pasta
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 cup tomato puree, otherwise known as passata
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- ½ cup pasta water, reserved from cooking the pasta
- 1 tablespoon unsalted butter
- ½ cup parmigiano reggiano, grated
Instructions
- Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water and add your pasta. Cook according to the package instructions. If the pasta finishes before your sauce is ready, reserve ½ cup of the cooking water before draining.
- Meanwhile, in a saucepan over medium heat, heat 2 tablespoons of olive oil.
- Add in your finely diced shallot and cook until translucent, 2-3 minutes.
- Add 3 cloves of minced garlic and sauté until fragrant, about 30 seconds.
- Add in 2 tablespoons of tomato paste, stirring frequently, until the paste darkens in color and begins to caramelize.
- Pour in 1 cup of passata and stir until the tomato paste is fully incorporated. Reduce the heat to medium-low and let the sauce simmer for 5 minutes.
- Season with 1 teaspoon of kosher salt and 1/8 teaspoon of cayenne pepper.
- Lower the heat to low and stir in ½ cup of heavy cream. Add ½ cup of grated parmigiano reggiano and stir until melted.
- Gradually add ¼ cup of the reserved pasta water to loosen the sauce. Add more, a little at a time, until the sauce is thinned.
- Stir in 1 tablespoon of butter and add the drained pasta. Toss to coat.
- Serve immediately. Top with extra grated parmigiano reggiano.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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