You can make the best vodka sauce you have ever tasted at home in your very own kitchen! This easy homemade recipe is rich, bright and big on flavor with minimal effort! No weird metallic taste or unhealthy additives here - just delicious, intensely creamy, deep tomato flavor! (Keto-friendly, Low-carb, Gluten-free, Vegetarian)Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1/2tspCrushed Red Pepper Flakes – or more to taste
1 ½tspEACH: Italian Seasoning & Dried Oregano
2(28 ounce) CansWhole, Peeled San Marzano Tomatoes – crushed by hand (SEE NOTES)
1/3CupFresh Basil – thinly sliced (chiffonade), or more to taste
½ - 1CupHeavy Cream – to taste (SEE NOTES)
Optional: 1-4 Tablespoons Grated Parmesan; Fresh Oregano and Fresh Basil
Sauté onions & aromatics: In a large saucepan or Dutch oven, heat the oil until shimmering over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add in the garlic, red pepper flakes, Italian seasoning and oregano. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until fragrant, about 1 minute. Add in the tomato paste and cook, stirring, until the paste is caramelized, about 1-2 minutes.
Add vodka & tomatoes: Add in the vodka and bring to a boil. Immediately reduce heat to a simmer and cook until the mixture is reduced by half, about 6-8 minutes. Stir in the crushed tomatoes. Bring to a simmer over medium-high heat.
Simmer & add basil: Reduce the heat to maintain a simmer and cover the pan. Cook, stirring occasionally, for 20 minutes. Remove cover and continue to cook for an additional 30 minutes, stirring occasionally. Stir in the basil.
Puree: Turn off the heat and use an immersion blender, or transfer the mixture to a stand blender or food processor in batches. Puree until the sauce is smooth in consistency. Return the sauce to the pan and place over medium-low heat.
Add cream & adjust taste: Stir in ½ cup of cream. Cook the sauce, stirring occasionally, for 8-10 minutes or until heated through. Taste the sauce. You want the sauce to have a creamy consistency and slightly sweet taste. Adjust the sauce to taste with more cream, salt and pepper if desired. Stir in parmesan and more fresh herbs if desired.
Serve: Serve with warm pasta and enjoy! Or, allow to cool completely before storing in an airtight container in the fridge.
I recommend San Marzano tomatoes for the best flavor and taste!
To easily crush tomatoes with a lot less mess, use a potato masher! Use a slotted spoon to transfer the whole, peeled tomatoes to a large bowl. Use the potato masher to gently crush the tomatoes. Use the crushed tomatoes PLUS the sauce in the can in the recipe.
Make sure you add the heavy cream to taste! I suggest starting with ½ cup unless you know you like a super creamy vodka sauce. You can always add more cream to the sauce, but you can’t take it away once you add it!
Recipe Yield: Roughly 7 CupsNutritional information is an approximation based upon 7 servings (1 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.