Vodka Sauce

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
fat	12%	6%
protein add	6%	10%
dairy	52%	35%
aromatics	42%	34%
vegetables and beans	175%	175%
salt	1%	0%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 Tablespoons extra virgin olive oil
28 g	2 Tablespoons butter (salted or unsalted)
150 g	1 medium yellow onion (finely chopped (about 1 cup))
8 g	1 Tablespoon minced garlic
33 g	2 Tablespoons tomato paste
2 g	1 teaspoon Italian seasoning
4 g	3/4 teaspoon salt
1 g	1/2 teaspoon ground black pepper
1 g	1/4 - 1/2 tsp red pepper flakes (adjust based on desired spiciness)
	1/3 cup vodka
794 g	28 oz canned whole peeled tomatoes (or crushed tomatoes, undrained)
10 g	10 large fresh basil leaves (torn or cut into ribbons (may substitute 2 teaspoons dried basil))
238 g	1 cup + 2 Tablespoons heavy cream
25 g	1/4 cup freshly grated parmesan cheese (plus extra for serving)
454 g	16 oz pasta (if serving with pasta)

Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The BEST vodka sauce ever! I’ve tried many versions and this is the perfect balance of heat and spice. The immersion blender makes a complicated recipe so much easier! I ended up using the entire can of tomato paste and finished the pasta in the sauce with a” — a cook, 5.0★

“Just made the vodka sauce to have with our pasta dinner tonight. It’s amazing. My husband and kids love it. So much better than store jar vodka sauce. I have started making most of our food homemade. Homemade is so much better and taste amazing. I have made a” — a cook, 5.0★