Vodka Sauce
Updated August 31, 2026
Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
- Ready In
- 50 min
- Rating
- Comments
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Ingredients
Kosher salt
½ cup extra-virgin olive oil
2 tablespoons unsalted butter
Crushed red pepper (optional)
3 garlic cloves, grated
6 tablespoons tomato paste
1 pound rigatoni
1 pint heavy cream
6 tablespoons vodka
Freshly grated Parmesan or pecorino cheese, for serving
Nutritional analysis per serving (4 to 6 servings)
62 grams carbs; 105 milligrams cholesterol; 809 calories; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams saturated fat; 53 grams fat; 1 gram trans fat; 3 grams fiber; 497 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil over high heat.
- Step 2
Meanwhile, in a large skillet over medium heat, combine the olive oil, butter and a pinch of crushed red pepper (if using). Cook, whisking to blend the fats together while the butter is melting. Add the garlic and tomato paste. Whisk until the tomato paste is deep red, 3 to 5 minutes.
- Step 3
Add the rigatoni to the boiling water and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain and set aside.
- Step 4
As soon as the pasta hits the water, add the heavy cream to the skillet and continue whisking until the cream is fully incorporated and the sauce color darkens slightly, about 5 minutes. Add the vodka to the sauce and cook, continuing to whisk, until the alcohol cooks out (the strong scent of the vodka will disappear), and the sauce is perfectly smooth, about 5 minutes more.
- Step 5
Add ½ cup of the reserved pasta water to the sauce. Continue to simmer and whisk frequently until the sauce is thick enough to coat the back of a spoon without sliding off, 15 to 20 minutes.
- Step 6
Add the cooked pasta to the sauce and stir until coated and glossy. Divide among plates, top with Parmesan, and serve.
Any nondairy cream and butter will work great in this recipe for an easy vegan version.
If you’re planning to reheat leftovers later, save an extra cup of pasta water. Store it in the fridge and when it’s time to reheat, add a couple splashes to the pot as you warm the pasta. The starchy water will help the sauce come back to its smooth, glossy state.
Private Notes
Comments
@David Kooy I commend you for knowing what is best for you and following through by changing recipes to suit what you need to stay healthy. Not the recipe writers’ fault, as he did not say it’s an alcohol free dish. Most alcohol cooks out, science, but true, not all if it’s not cooked long enough. If you’re truly abstaining from alcohol, VODKA pasta is not the recipe for you, nor are other dishes with wine and spirits in them, which is pretty obvious.
Onions are a necessary base and add sweetness. Very odd to omit- why? Only tomato paste? Where does the body come from?
This recipe is a STAPLE in my friend group (checked and the recipe is identical to the one in Dan’s cookbook/website that we’ve been making for awhile). It is so decadent and delicious. We’ve done it this way with rigatoni but also have used it as the sauce on chicken cutlets, in a crockpot with meatballs for parties, baked pastas, etc. I crave it lol
Quite nice, even without onions. I was more skeptical of adding the vodka after the cream, but that was also fine. It’s a bit more tangy and bitter than a traditional vodka sauce, but also cooked faster.
Gorgeous dish , very creamy
With butter and heavy cream no wonder 70% of Americans are either overweight or obese. I would like to see healthier alternatives (often, plant-based, including tofu and tempeh) to some of these recipes rather than staid ones like "vodka sauce." More tuna and salmon dishes, high fiber foods and recipes, and more pan-Asian and Mediterranean dishes. And who has 50 minutes to cook just one dish? I challenge Times Cooking to offer a recipe for "tofu tacos!"
@Dr. Jay Seitz - I did the search for you. There are four tofu taco recipes on here, plus a tofu "chorizo" that also would be great on tacos.
It's a bit of butter and some heavy cream in a dish that serves 4-6, which nobody is making anyway because it takes almost an hour, and it's recipes such as this "traditional Italian sauce" which is why so many Americans are obese. Thanks for the lecture, Dr.