The Millennial Chef

Spaghetti Alla Vodka

When I’m dining out at an Italian restaurant, I feel like I always go for the vodka sauce. It’s just so creamy, tomatoey, and delicious! It’s usually finished with mountains of Parmesan cheese and I don’t hate that at all! It’s actually an extremely easy sauce to make (it’s a marinara sauce + vodka, cream, and parm cheese). I prefer vodka sauce with a long pasta and I used classic spaghetti for this dish.


Extra virgin olive oil

2 shallots, diced

2 cloves of garlic

1/2 teaspoon of crushed red pepper

1 28 ounce can of crushed/whole/puree tomatoes (however you like your sauce. I like crushed for this)

1 tablespoon of tomato paste

1 tablespoon of parsley

1 tablespoon of basil

1/2 cup of vodka

1/4 cup of cream, you can add a little more if you like it creamier

1/2 cup of parmesan cheese

1 lb of spaghetti

Serving Size- 4


  1. Bring a large pot of salted water to a boil, then add the spaghetti and cook according to package instructions. Reserve 1/2 cup of cooking water, then drain the pasta.
  2. Then, take out another pan with high sides and add 1 tablespoon or so of olive oil, bringing it to a medium to low heat.and then add in the diced shallots. Cook for about 5 minutes or so, until tender. Season with salt. Then add in the garlic, crushed red pepper, and little more salt and pepper. Cook for a minute. Next, add in the vodka and cook on high for about 3-4 minutes, or until the alcohol is cooked out. Then, add in the tomatoes, tomato paste, a little of the reserved pasta liquid and stir. Bring this up to boil, then down to a simmer and cook for 30 minutes to an hour.
  3. Once the sauce has developed, turn off the heat, add in the cream, Parmesan cheese, parsley and basil. Stir and taste for seasonings.
  4. I liked to add the pasta back to the pot I boiled it in, then add in a little sauce to the pot and stir. That way, if people want more sauce, they can add to per their taste. Serve with more Parmesan, and fresh basil and parsley!

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