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Vodka Sauce


It’s 12 am, you’re cooking, and you’re out of marinara. There are no neighbors up to call or groceries open to run to; this is the recipe you make. It’s simple, delicious, and easy! I used tomato paste rather than tomato sauce because it’s much thicker and I can go ahead and use whole milk instead of heavy cream. Fat factor aside, I don’t usually have heavy cream hanging around my fridge, changing it up turns this recipe from “once in a blue moon” to a “sure thing”…



Yields approximately 1/2 cup


In a saucepan over low heat, mix together all the ingredients except the vodka and milk.


Add the vodka and allow to cook through for about a minute. Remove from flame and slowly whisk in milk. Serve over pasta or use as a pizza sauce.


Freeze the rest of the tomato paste in a plastic cup or container and label. It will come in handy for next time, and it defrosts well under running warm water. Or just double the recipe for a larger meal.