Traditional Vodka Sauce

Traditional vodka sauce is indulgent, creamy, and flavorful, making it a beloved choice for pasta and more!

  • Yield: 4-6 servings
  • Prep Time: 15 min
  • Cook Time: 30 min


Vodka Sauce
60g (1/4 cup) butter
Approx. 1/2 of a white onion, chopped
200g (7oz) pancetta, cubed
2oz (4 tablespoons) vodka, divided into 2
6-8 basil leaves
Salt, to taste
250g (1 cup) heavy cream
80g (approx. 1 cup) Parmigiano Reggiano, optional but not traditional


  1. In a sauté pan, melt butter over medium heat for about 1 minute.
  2. Add the finely chopped onions to the pan and cook until they become translucent, which usually takes around 2-3 minutes.
  3. Add the cubed pancetta to the pan and cook until it becomes golden brown, which typically takes about 5 minutes.
  4. Pour the first 1 ounce of vodka into the pan to deglaze it. Stir the mixture until the alcohol has evaporated.
  5. Season the Ciao Authentica Crushed Tomatoes with basil and salt to taste. Add the seasoned tomatoes to the pan and cook for about 10-12 minutes over low-medium heat until the sauce has reduced and thickened.
  6. Stir in the heavy cream until it is well blended with the sauce. Continue cooking for about 2-3 minutes.
  7. Add the second 1 ounce of vodka to the sauce and continue cooking for another 4-5 minutes until the vodka smell dissipates and the sauce further thickens.
  8. Add the cooked al dente pasta to the vodka sauce and stir for 2-3 minutes to ensure the pasta is well coated.
  9. Optional: Stir in grated Parmigiano Reggiano cheese and continue stirring for an additional 2-3 minutes.
  10. Serve the vodka sauce over pasta, use it as a pizza sauce, or freeze for later use.

*We recommend serving this with your own homemade Fresh Pasta or Extruded Pasta!

Products Used In The Recipe

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About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.