This Italian staple sauce is a rich and creamy sauce with just a touch of heat that goes with practically anything! The sauce is slow cooked so that all the flavors marry together into a sauce that will quickly become a family favorite.

Pasta is the ultimate comfort food and this vodka sauce takes it to another level.

This sauce tastes like it’s comprised of a bunch of different flavors and ingredients, but it’s actually made from a few simple ingredients!

I made this sauce in a Dutch oven. It heats and cooks amazingly well and it can be used on the stovetop or oven…perfect for sauces!

Sautéd onions, garlic, and herbs is the perfect base for any sauce.

After the sauce slow cooks in the oven for several hours, it needs to be blended so that the sauce is silky smooth. I like to use an emersion blender. You simply blend right in the pot without having to mess up any other dishes. An emersion blender is the perfect tool for sauces and soups. You can also use a regular blender or food processor.

After the sauce is blended, heavy cream is added to provide that smooth, creamy texture.

Vodka sauce is absolutely amazing for any pasta dish!

I often make big batches of this sauce and can them. Nothing beats having freshly made sauce on hand! They make perfect gifts too!

Vodka Sauce

Ingredients

¼ cup olive oil
2 medium onions chopped
2 teaspoons fresh thyme chopped
2 teaspoons dried oregano
¼ teaspoon red pepper flakes
6 garlic cloves minced
1 cup vodka
2 28oz cans whole peeled tomatoes, crushed with your hands
2 teaspoon salt
1 teaspoon black pepper
½ cup heavy cream

Instructions

Preheat the oven to 375 degrees.
Add the olive oil to a cast iron skillet over medium heat. Once the oil is hot, add in the onions, thyme, oregano, and red pepper flakes and cook until the onions are soft and translucent, about 5 minutes. Add in the garlic and cook for 1 minute. Stir in the vodka and cook until the vodka is slightly reduced. Stir in the tomatoes, salt, and black pepper. Cover the skillet and place in the oven and cook for 1½ hours.
Pour the sauce into a food processor or blender and blend until the sauce is smooth. Return the sauce to the skillet and place over low heat. Stir in the heavy cream and simmer until the sauce is heated through. Serve hot tossed with pasta and topped with fresh basil.