Spicy Vodka Sauce for Pasta

MarthaRayDeen . Recipe

By MarthaRayDeen . MarthaRayDeen

Prep Time:
Cook Time:
Stove Top

I typically make this Vodka sauce when serving my Parmesan Chicken, but it goes wonderfully with shrimp dishes or alone as a side. Use your favorite Vodka and enjoy a "dash" of the Vodka while you're cooking :P

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors in this are just right. There's a hint of cayenne, but the heat is not at all overwhelming. It's a wonderfully flavorful sauce fit for a special meal.


1 medium
onion, chopped
2 medium
celery stalks, chopped
3 clove
garlic, minced
1/4 c
olive oil, extra virgin
1/4 lb
prosciutto or cooked bacon (very finely chopped)
3/4 c
vodka (of a quality you would drink)
28 oz
canned, crushed tomatoes
1/4 tsp
oregano, dried flakes
2 Tbsp
parsley, freshly chopped
1 Tbsp
basil, dried (you can use fresh as well)
1/2 tsp
cayenne pepper
1 c
half and half

Directions Step-By-Step

In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto (or cooked bacon) and vodka. Simmer until almost all liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes.
Meanwhile, cook pasta (of your choice--I used Penne) in boiling salted water until done. Drain. Serve sauce over noodles.

About this Recipe

Course/Dish: Gravies, Other Sauces
Main Ingredient: Alcohol
Regional Style: American
Other Tag: Quick & Easy

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Nov 30, 2012 - Lisa G. Sweet Pantry Gal shared this recipe with discussion group: Cooking W/Alcohol
MarthaRayDeen . MarthaRayDeen
Apr 23, 2012
Oh, that sounds perfect!! :) thank you for the tip on leftovers, as well!
Jane Manna Mom2AHungryClan
Apr 15, 2012
I used the leftovers the next night to make baked penne. The leftovers already had some sauce on them, but if I were to bake it that way it would have come out dry. So I made another batch of sauce. I spread a layer of pasta in a buttered rectangular baking dish. I spread extra sauce, shredded mozzarella and freshly grated parmigiana on top of that. Then I added another layer of sauce and the two cheeses and baked it in a 350 over for 30 minutes. It was to die for!
MarthaRayDeen . MarthaRayDeen
Apr 14, 2012
Jane Manna- I think the quality of the vokda is "to taste". If you normally drink cheaper vodka in your mixed drinks, use it. I've used the most expensive to the fairly cheap...it turns out pretty much the same. (in all honesty). I'm glad you made it and liked it.
Jane Manna Mom2AHungryClan
Apr 11, 2012
I finally made this recipe tonight and it was delicious! My family loved it!