Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Recipe came from "Aunt Lynn". As she says, this is "happy", and you will be too. This is the easiest recipe for a classic Italian meal. Prep time is exact.

Ingredients Nutrition

Directions

  1. Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown.
  2. Add 2 cans of crushed tomatoes, and vodka.
  3. Cook about 1/2 hour or until all alcohol has burned off.
  4. Add heavy cream and basil.
  5. Add tomato paste to your discretion, although sauce should be of a thick consistency, some people like theirs thin.
  6. Let sauté about 1/2 hour.
  7. Serve with penne and freshly grated parmesan cheese.
Most Helpful

4 5

Vodka sauce is my favorite, so i had to learn how to make it. This one was just about everything I wanted in a creamy vodka sauce. One thing I added was some crushed red peppers to give it a little spice. I also made it a little more chunky by using one can of petite diced tomatoes and one can of crushed tomatoes instead of two cans of crushed tomatoes. This is very popular among my friends at Penn State, so thanks a bunch!

5 5

Thanks for a great crowd pleasing recipe. We had 9 guest and they all enjoyed the sauce. I substituted evaporated milk for the heavy cream and used an entire can of tomato paste to lower the fat content. I also blended the sauce smooth so the kiddos couldn't see the tomato and onion pieces. Big hit. I will make again.

4 5

This was absolutely delicious. My DD only wanted to try this with maybe 3 noodles and a tiny bit of sauce, because she tried it at Macaroni Grill and didn't care for it at all. After she tried mine she wanted a full plate full. I used shallots and 1 can crushed tomatoes and 1 can diced tomatoes. Worked out wonderful. Also I found it needed a bit of salt and pepper. I don't think this would taste the same without the fresh basil, dried would not work here I don't think. I will definitely make this again. Made enough for 3 other meals so in the freezer it went. Thanks so much for posting Chef Erin.