Victoria’s Vodka Sauce

Victoria’s Vodka Sauce

Another answer to cooking dinner on a hot day.  Don’t turn on the oven.  Whip up my delicious and quick sauce that has a splash of vodka.  Pour over any pasta of your choice; throw together a simple salad and you’ve got a nice weeknight meal. 


4 Tablespoons Olive Oil

1/4 Pound Diced Pancetta

1/3 Cup Vodka

28 Ounce Can of Diced Italian Plum Tomatoes

1/3 Cup Heavy Cream

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

1 Clove Minced Garlic

Parmigiano Reggiano Cheese


In a large skillet heat the olive oil over a medium heat.  Add the minced garlic and diced pancetta and sauté for 3 minutes until the pancetta is light in color.  Turn the heat down and remove the skillet. Slowly add the vodka and return the skillet back to the burner.  Be careful not to start a kitchen fire.  Stir the vodka until it has almost evaporated.  Pour in the entire can of diced Italian plum tomatoes, juice included.  Stir.  Add the cream, kosher salt and pepper and let simmer for 15 minutes.  You want the sauce to have a medium thick consistency.  I like to serve my vodka sauce over penne pasta, but you can serve it over any pasta that you like.  Sprinkle with freshly grated Parmigiano Reggiano cheese and you’ve got yourself a feast!  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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