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Vodka Sauce

This sauce has gotten a few tweaks over the years, so I’m reposting the current version.  This sauce isn’t too creamy but definitely has the richness that a vodka sauce should have. It’s heavy enough to stand on its own as a meal but you could pair it with something else as well – all depends on how much self control you have.        


  • 1 – 28 oz. can Pastene ‘Kitchen Ready’ tomatoes
  • 1 – 28 oz. can diced tomatoes
  • 1 small onion chopped finely
  • 2 cloves garlic minced
  • 4-6 fresh basil leaves for the sauce + more for garnishing
  • 2 dried bay leaves
  • 1/2 cup olive oil
  • 1 cup vodka
  • 1 cup heavy cream (room temp)
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp sugar
  • Salt to taste
  • Pepper to taste


  • Saute the onion, garlic and 1 tbsp olive oil until the onions are translucent
  • Add in both cans of tomatoes along with the rest of the olive oil, chopped basil leaves (save a bit for garnishing later), bay leaves, sugar, salt and pepper
  • Simmer the sauce for at least 1 hour or until it’s thick (leave the pot uncovered and stir often – I also like to break down the tomatoes with the back of the spoon while it’s simmering)
  • Add in vodka on low heat until mixture reduces by 1/4, stirring often – about 20 minutes
  • Stir the cream into the tomato and vodka sauce (I’ve used light cream instead of heavy cream and it still tasted good, just not as rich – hence, not as good)
  • Simmer over low heat until sauce is heated through
  • Stir in the Parmesan cheese until melted and well blended
  • Combine sauce with your desired pasta, top with fresh basil and enjoy!