Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever}
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If you’re a vodka sauce fan, this recipe is for you. Ina’s vodka sauce = the best vodka sauce ever.
After reading the preface to this pasta alla vecchia bettola recipe in The Barefoot Contessa’s Foolproof, I had to make it immediately. More than being a mainstay on the menu of one of Ina’s favorite restaurants for 20 years, what struck me about the recipe was the method, which calls for roasting the sauce in a covered pan for one-and-a-half hours.
The recipe originates from a restaurant in Florence, and Ina likens the dish to the classic penne alla vodka “but with so much more flavor.”
Few sauces that call for using canned tomatoes leave me satisfied the way this one has. But this sauce has the potential to make this winter like no other.
During the hour and a half in the oven, liquids reduce and flavors concentrate, and the resulting sweet-spicy mixture needs little more than a few splashes of cream and a handful of cheese to balance it out. Adding the full cup of cream makes for an incredibly delicious sauce, but it can hold its own with much less.
This recipe is a little fussier than most of its kind, but the hands-on time is minimal, and the lengthy cooking time really transforms the canned tomatoes. If you’re a penne alla vodka fan, this one’s for you. And don’t be afraid to use the full cup of cream. You won’t be disappointed you did!
A Few Other Favorite Tomato Sauces
- Marcella Hazan’s Tomato Sauce, Simplified
- A Second Marcella Hazan Tomato Sauce
- The New Basic’s Puttanesca
- Quick, Fresh Tomato-Basil Sauce
- Quick Red Enchilada Sauce
First you sweat the onions and garlic for five minutes:
After draining (or not… see recipe) the San Marzano tomatoes…
you squeeze them right into the pan:
After 1.5 hours in the oven…
into a blender or food processor it goes:
PrintIna Garten’s Vodka Sauce {Best Vodka Sauce Ever}
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
Description
Inspired by: The Barefoot Contessa’s Foolproof. If you’re a vodka sauce fan, this recipe is for you. Ina’s vodka sauce = best vodka sauce ever.
Ingredients
- ¼ cup olive oil
- 1 medium (or a few small) Spanish onion(s), chopped or sliced to yield 2½ cups
- 3 cloves of garlic, minced or sliced
- ¼ – ½ teaspoon crushed red pepper flakes (If you are sensitive to heat, just use a pinch and adjust at the end. The ½ teaspoon makes for a seriously spicy sauce.)
- 1½ teaspoons dried oregano (optional — I don’t use. I love dried oregano, but I don’t always love it in tomato sauce.)
- 1 cup vodka
- two 28-ounce cans peeled plum tomatoes (56 ounces total)
- Kosher salt
- Freshly ground black pepper
- ¾ pound penne pasta or whatever shape you like
- 4 tablespoons fresh oregano or basil (I use basil)
- ¼ to 1 cup heavy cream
- grated Parmigiano or Pecorino
Instructions
- Preheat oven to 375ºF.
- Heat the olive oil in a large oven proof sauté pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano (if using) and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half, about 5 minutes more.
- Meanwhile, drain the tomatoes through a sieve. UPDATE: I no longer drain the tomatoes. I find the sauce comes out just as well, and by eliminating this draining step, I don’t have to worry about using up that juice at a later date. If you have made this many times and wish to continue draining the tomatoes, go for it. Save the strained juice. It freezes well and can be used for future sauce-making days or bloody Mary mix, etc.
- Add the tomatoes to the pan and use scissors to snip them into smaller pieces. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight-fitting lid or foil and place it in the oven for 1½ hours.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. (Note: Ina adds 2 tablespoons of kosher salt to her pasta water. I do this, too, and find it really seasons the pasta nicely. There is no need to save pasta cooking liquid in this recipe, but if there were, the reserved liquid would be too salty. Just something to keep in mind.) Drain and return pasta to its cooking pot.
- Place the tomato mixture in a blender or food processor and purée in batches until the sauce is a smooth consistency. Place potholders or dishtowels around the handles of your pot to prevent burning your hands in the next step. (Note: I purée a handful of basil with the sauce at this step and don’t add any more fresh herbs.) Return sauce to the pan.
- Reheat the sauce, add 2 tablespoons fresh oregano (if using) and enough heavy cream to make the sauce a creamy consistency — start with a quarter cup; taste; add more as necessary. Add salt (if necessary) and pepper, to taste, and simmer for 10 minutes.
- Add sauce to the pasta until it’s coated to your liking, and cook for 2 minutes more. Stir in a generous handful of grated cheese. Serve with an additional sprinkle of cheese and a sprinkle of fresh oregano (if using) on each plate. Store the remaining sauce in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Oven
- Cuisine: Italian
This post may contain affiliate links. Please read my disclosure policy.
304 Comments on “Ina Garten’s Vodka Sauce {Best Vodka Sauce Ever}”
I’m looking to make this for xmas eve and was wondering if this can be made ahead and heated in the oven or cooked in the oven if made ahead?
Otherwise I’m looking for a baked ziti that doesn’t require a ton of cheese.
Thank you
You can definitely make the sauce in advance. And I think you could definitely parboil some noodles, toss them in the sauce, place it all in a 9×13-inch baking pan with some cheese and let that sit until you are ready to bake it. Does that make sense?
I’m wondering how many this recipe would serve? I’m hosting a dinner this weekend for 6 people and want to be sure to have enough. The guest of honor loves vodka sauce. Should I double the recipe?
I am doing the same thing this weekend. Did you double the recipe? if so, how exactly did you double it?
Rhonda — so sorry I missed this! This makes a lot of sauce — I don’t think you need to double it, though I’d be curious to know what you did if you made it.
Sarah — I don’t think you need to double it — it makes a ton. Fun!
I’m hosting a dinner for 8 people this weekend, will this recipe make enough or do I need to double?
I would either double or do 1.5 times the recipe. I think 3/4 lb. pasta will be a little tight for 8 people, unless you have lots of sides. You can freeze extra sauce.
Enjoy your party! Let me know if there is anything else.
I don’t know if anyone has asked this yet but does the sauce need to be in the oven for the full hour and a half? or could maybe just 30-45 minutes still be good enough to get a great result?
thanks for any help!
Hi, I have a question: Can you double the size of the ingredients and freeze the unused sauce? Would it survive in flavor when reheated?
Thanks!!!
I haven’t done it, but I think it would freeze very well. Go for it!
Hi! I actually froze half the sauce (just the tomato mixture before you add the heavy cream) and just used it last night! Heated it up on the sauce pan and added the heavy cream, it still tasted just as wonderful!
Wonderful to hear this!
What kind of cream and vodka do you use for this for best possible flavor?
Hi! Sorry for the delay here. I use heavy cream and whatever vodka I have — last time I think it was Skyy.
I made this last night and it was very good! I used only a half teaspoon on oregano and went light on the salt. I ended up adding a little salt in at the end, but I wanted to ensure it wasn’t too salty for me. Also, instead of pureeing in small batches, I just dumped it all in my vitamix and did it that way, which worked perfectly. Thanks for the recipe!!
So happy to hear this, Lisa! I think I need a Vitamix 🙂
I do not have a pan that would go from stove top to oven. Would transferring the stove top ingredients to a covered casserole dish work?
Absolutely!
Could use leftover tomato juice in chili.
Nice! Great idea.
Trick for crushing tomatoes into a pan without any mess – cut a slit in a paper plate, push the plate over the handle of a potato masher. Now you have a tomato smoosher with a lid!
Genius! I love this. Thanks so much for writing in.
I’ve been making this dish for quite some time now and it’s delicious. That being said, I’d like to know how to make this dish in advance? Should I make extra sauce to pour over the pasta while its heating on the sternos? Or should I ask my bro if I can cook at his house? HELP!!!
Hi Brian, I’m not sure if this answers your question, but this sauce freezes well. So if you make a double batch (or not), you can transfer it to storage containers and freeze it.
I don’t have a food processor anymore, but can I use an emulsifier?
Yes! Just be sure to use a vessel that’s deep enough when you are puréeing.
I forgot to add the vodka and my pan is in the oven now. Can I add when it comes out and cook it over a flame?
Can’t wait to taste this!
Yes! Sorry, just seeing this. What did you end up doing? How did it turn out?
It seems to me the “prep” time and the “cook” time are reversed?
Hosting Christmas Eve. 30 Adults. Could I make this sauce say day before but in fridge and then boil pasta on the day of and add it to sauce in 2 lasagna pans to reheat in the evening? What would you suggest for quantity – 4 X the recipe?
Yes, absolutely! I think 4x the sauce is about right, since once batch yields about 5 cups.
Fun and good luck! 30 people … wow. Happy Holidays!
Thanks so much for your reply! I will let you know how it works out!
Jenn how did this work out for you? I would like to double and make ahead. would love any suggestions.
Has anyone doubled this or made it ahead? If so, how?
Yes I have doubled and tripled this recipe. Using it a day or two later enhances the flavor. Just add cream day of serving. This is absolutely the best go to sauce when you dont have time for the traditional all day sunday sauce. I have now used this sauce for my lasagne and my pizza sauce (minus the cream). I do not strain the tomatoes and it tastes just the same as if I did. I just have more of it. I have read the previous posts and definitely would not eliminate the oregano or pepper flakes. My only other recommendation is when using it as a sauce with no cream added, it does need more salt. And lastly, it absolutely needs it oven roasted for all of the 90 minutes.
Thanks for sharing all of these thoughts, Carol! I absolutely love this sauce, too.
…was wondering if I could use the frozen San Marzano tomatoes (that my neighbour grew and gave to me last summer) Instead of canned ones?
Absolutely!
Any suggestions for someone who doesn’t have a food processor?
Perfect Recipe! Comes out great every time.
Yay! 🙂
hi what is a cup in uk terms thanks
Hi John, 1 cup is 240 ml. Let me know if there is anything else.
Why is it important to cook the sauce for 1 and 1/2 hours at 375? Tasted good before I put in the oven !
I think the flavors just become even more concentrated and deep … what was your verdict after you cooked it?
Question – I just moved and all I have is a glass lasagna dish – can I use that and cover with foil instead of a Dutch Oven? Thanks!
Yes, absolutely!!
Great, thank you so much for replying!
As an update I made this recipe but I wish I had done your edits of no dried oregano and basil instead! It was still good, but way too much oregano for me. Also did not need a full cup of cream at all. I will say this sauce made my apartment smell wonderful! I will try again with your suggestions!
Oh interesting! Glad to hear it turned out well despite the oregano, etc. Thanks for writing in!
In making the sauce 1 day ahead of time, why wouldn’t you just add the cream instead of waiting till ready to serve? I would think making the sauce 1 day ahead completely, then reheating and then adding the pasta is totally fine. Why are people waiting to add the cream? I can understand the pasta. When you go to a gourmet store where they sell their homemade sauce in the refrigerator it’s ready to heat and serve. Sorry,but am I missing something? Thanks.
Made this last night. Used my Cuisinart immersion blender and it worked beautifully. I put finished sauce in the fridge and will make Penne later today to add to our Christmas Eve feast. This is delicious!! Ty for sharing.
Is there a trick to pureeing AFTER the sauce has been in the oven? I wasn’t thinking and I put it in the food processor before the oven, I hope it turns out!
Nahhhh, should be fine! Happy New Year!
Not worth the effort. A jar of Ragu would have saved time, effort, and money. I’ve had really good vodka sauce before, and this didn’t even compare.
Bummer to hear this, Julie.
I actually don’t like the taste of Ragu or Prego…and I love this recipe for its simplicity in ingredients. Yes, this does take A LONG TIME to prepare…but you get such great results. The flavor is like no other jarred sauce I’ve bought. I like Rao’s Sauce if I’m in a bind and I need a jarred sauce ASAP.
I’ve made a lot of Ina’s recipes and yes they take a lot of time, but the results have always been so good. I don’t make her recipes on a weekly basis, but when I have the time and want some good meals, she’s my go-to cookbook! A lesson I’ve also learned about her recipes are that she adds A LOT of salt. So, I’ve learned to lessen it when she calls for a total of 2 tsps or so, I add 1/2 of it.
Ragu and Prego have done better with their ingredients, but there is still something about a homemade tomato sauce that I love. I like that I know what is going into it.
So happy to hear this, Michelle! And I’m with you: I find Ragu/Prego to just taste artificial. I always have a few jars of tomato sauce on hand (I like a local brand called, It’s a Utica Thing), but I, too, like knowing what goes into the sauce I am using. I also totally agree re salt. You can always add more at the end, so best to cut back at the start. Thanks for writing!
I have always doubled this recipe. I cool it then portion it into pint and 1/2 pint disposable containers and freeze. My sons stop over and take home for an quick, easy meal. The 1/2 pint is a perfect 2 portion meal. I like to use fucilli noodles (corkscrew) as it grips the sauce better than other noodles. I also add cream before freezing. In my mind not ideal, but makes it easier after thawed. Just reheat slowly (don’t boil). Have never had a problem, everyone loves it.
So smart! Such a great tip. Thank you for sharing. So happy to hear all of this 🙂 🙂 🙂
Fabulous! I will NEVER buy jarred sauce again.
Wonderful to hear this!
AMAZING!! This is the first vodka sauce I actually like. Every step is well worth it. I am adding this to my “Favorites” list. Thank you for an amazing recipe once again 😊
AMAZING!! Finally a vodka sauce I actually like. I am adding this to my “Favorites” list so I can return to it again & again. I actually used the dried oregano then the fresh basil in the food processor, SOOOO DELICIOUS 🤤 Thank you for another amazing recipe!