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Easy Vodka Tomato Sauce

Pancetta, parmesan, vodka and heavy cream make our easy vodka sauce more than a little better than regular old tomato sauce.


  • 1 tbspOlive oil
  • 1Small onion, finely diced (about 1 cup)
  • ½ lbPancetta, diced
  • 3Garlic cloves, minced
  • ½ cupVodka
  • 1 (28 oz) canWhole tomatoes (crushed with hands)
  • 1 tspSalt
  • ¾ cupHeavy cream
  • 1 ½ cupParmesan cheese, grated
  • 3/4 lbCooked pasta for serving
  • 1 tspRed pepper flakes, optional
  • Extra parmesan cheese for serving, optional
  • Basil, thinly sliced, optional


  1. Heat olive oil in a large saucepan. Add onions and pancetta and cook over medium heat until onions have softened and pancetta is crispy, about 4 minutes.
  2. Add in garlic and cook for another 1-2 minutes until garlic is fragrant.
  3. Add the vodka and the tomatoes (crushing the whole tomatoes with your hands as you add them) to the pot. Bring the sauce to a simmer. Simmer for 30 minutes to burn off the alcohol and cook down the tomatoes.
  4. Add the salt, heavy cream and the parmesan. Simmer another 5 minutes until creamy.
  5. Serve over ¾ lbs of your favorite cooked pasta with red pepper flakes, extra parmesan cheese and basil.

By: The Modern Proper

(Grabbed from: