Spicy Vodka Sauce

Vodka Sauce

Vodka sauce is something I NEVER order if I'm at a restaurant. It can be hit or miss and is often just a bland tomato sauce with added cream. It's not like Spaghetti Carbonara where I might not have guanciale on hand that week so ordering it in a restaurant is a delicacy.

My spicy vodka sauce is one of my favorite comfort foods and it's a million times better than when you order it in a restaurant, sort of like my Better Than Olive Garden Eggplant Parmigiana. It's quick and easy and always makes my wife happy.

Okay, maybe every restaurant's vodka sauce isn't bad, but it is so simple to make at home. You need a couple of fresh ingredients and you'll have the perfect sauce in less than an hour.

Ingredient Notes and Substitutions

• Pancetta: Cooking Italian food always comes down to using simple, but fresh, ingredients. The key to any vodka sauce is the pancetta. Some recipes will say you can substitute bacon or prosciutto, but it's not the same. It's a completely different flavor and texture. Pancetta doesn't get soggy like bacon does. Make sure to order thick-cut slices so it's easier to cut.
• Vodka. If you can't use vodka, substitute chicken broth. I highly recommend using vodka or a clear alcohol. I think chicken broth flavors the sauce too much.
• Passata. You can substitute crushed tomatoes or puree whole plum tomatoes. I like how smooth the sauce is with passata.
• Calabrian Chili Peppers. Substitute crushed red peppers or long hot Italian peppers.
• Tomato paste. Tomato paste intensifies the tomato flavor with more depth. Highly recommend.

*Please see the recipe card below for more information on the ingredients.

How to Make Spicy Vodka Sauce

Step 1: Add pancetta to a cold pan. Bring the large saucepan to medium heat. Saute the pancetta until the fat renders and the meat turns golden brown. Stir often to make sure all sides of the meat are golden brown and crispy. Using a slotted spoon, remove the pancetta and set it aside. We'll save it for later.

Step 2: Remove the oil from the pan, leaving a tablespoon behind. Add a tablespoon of olive oil and lower the heat to medium-low. Stir in chopped shallots and saute for about 3-5 minutes. You don't want the shallots to burn, so if they start to get brown around the edges, pull the pan off the heat for a minute and keep stirring.

Step 3: Once the shallots have softened, add in your garlic. Saute for 1 minute, stirring often.

Step 4: Add the tomato paste and calabrian chili peppers. Let the tomato paste sit for 2 minutes to caramelize in the pan. Then stir everything together to combine.

Step 5: Pour in ½ cup of vodka and bring to a simmer. Allow the vodka to simmer until it reduces by about half. When you drag your wooden spoon across the bottom of the pan you should see it part and then slowly come back together.

Step 6: Pour in the passata. Add a ½ teaspoon of salt, basil, and return the pancetta to the pan. Bring to a simmer. Simmer for 20 minutes. While the sauce is simmering, boil your water and add the pasta to the water. Cook until al dente.

Step 7: Remove the sauce from the heat and cool for 2 minutes. Pour in the heavy cream and stir well.

Step 8: Add ½ cup of pasta water to the sauce. Then stir in the pasta and combine well until completely coated. Top with parmigiana and serve!

I always serve penne alla vodka with parmigiano, or I'll drizzle it with a little Pea Pesto. It's also delicious served with fresh burrata. Seems like a no-brainer to me. This sauce is definitely a little spicy, but not unbearable. My 1-year-old son did fine with it, so don't expect it to blow your taste buds up.

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