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  • Writer's pictureSami

Pasta alla Vodka

Updated: Jun 17, 2020

My moms classic vodka sauce is a staple. Make it in large batches and freeze the leftovers for later!


  • 6-8 garlic cloves, minced

  • 2 - 28oz cans crushed tomatoes*

  • 1 - 28oz can tomato puree*

  • 4 bunches of scallions, thinly sliced

  • 5 tbsp parmesan cheese, grated

  • 1 pt heavy cream

  • 1.5 oz vodka

  • 10 fresh basil leaves, chopped

  • ricotta cheese

  • salt, to taste

  • pepper, to taste

  • pasta of choice


Sauté minced garlic in a drizzle of olive oil. Once garlic is fragrant, add cans of crushed tomatoes and puree, salt, pepper, and basil. Mix, then simmer over low to medium heat for 1 to 1.5 hours.

In a separate pot, cook pasta according to package "al dente" directions.

Add the scallions and parmesan cheese to the sauce, stir well and cook for about 10 mins.

Add heavy cream and vodka, stir well and cook for 5 minutes.

Serve immediately topped with ricotta, pepper, and parmesan.

*For canned tomato sauce, quality matters. We prefer Cento brand, which you can find in your local grocery store.

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