You are going to be so glad you tried this incredible keto vodka sauce recipe! It has a subtle heat, sweet tomatoes, and a creamy texture that is mind-blowing good. It only takes 25 minutes and 10 ingredients to make the best vodka sauce recipe ever! I’m not going to lie; it’s tempting to eat the sauce right off the spoon.
Even though we eat gluten-free and grain-free, our family loves pasta as much as the next person. Thankfully, there are many options out there that allow us to eat our favorite pasta with this delicious vodka sauce. Seriously, if you have never tried vodka sauce before, you have been missing out. We need to get you acquainted with this tasty sauce. It’s easy to make and goes lovely with several different options.
I’m so excited to share this homemade vodka sauce with you because I think you will enjoy how versatile it is. Plus, it’s incredibly easy to make too. However, it tastes like you had to let it simmer for hours to get flavor like this.
What is Vodka Sauce?
Vodka sauce is creamy, filled with Italian seasonings, and is known for its orange color. The critical ingredient is vodka, of course! The vodka cream sauce tends to have a little bit of a bite, but it is still rich at the same time. It goes well with shrimp, Italian sausage, chicken, zucchini noodles, spaghetti squash, shirataki or palm noodles, and eggplant. Whatever you serve it with, it will go wonderfully with a big, fresh, garden salad or my Italian Antipasto Salad.
How To Make Vodka Sauce
Step 1: Begin by sauteeing the onion and garlic in a saucepan until it’s soft and translucent.
Step 2: Put in the red pepper flakes, tomatoes, and vodka and allow to simmer for 15 minutes.
Step 3: Add in butter and allow it to melt, then remove from heat. Put in heavy cream, cheese, and salt.
That is all you need to do! Serve this sauce hot.
Is it safe for kids to eat vodka sauce?
With most vodka sauce recipes, the vodka will burn off, and the alcohol doesn’t stay in the sauce, just the flavor. I know it can be scary to even consider the idea of allowing your children to eat food that contains alcohol. Never do anything you are uncomfortable doing, but overall it should be safe if you cook the sauce properly.
Is vodka sauce vegetarian?
Yes, this creamy vodka sauce is vegetarian; however, it isn’t vegan. You can serve it with or without meat, depending on your dietary preferences. If you want it to stay vegetarian, I would serve keto vodka sauce over a bed of fluffy zucchini noodles or even cauliflower rice.
Is this vodka sauce recipe spicy?
This vodka sauce is not very spicy. If you want it to be extra spicy, you can add in more red pepper flakes. However, if you prefer it to be less spicy, you can cut the red pepper flakes in half or omit them completely. Either way, make it the temperature you like. Vodka has a little bit of spice to it, but it’s not overbearing or anything.
How can I use this sauce?
This is great on zucchini noodles, shirataki noodles, or my favorite heart of palm noodles. I also use it in entrees such as my Spaghetti Squash Casserole with Chicken.
Can you refrigerate vodka sauce?
Yes, you can refrigerate my vodka sauce recipe. I like to store it in a mason jar with a lid or another airtight storage container. It will last around 7 days in the fridge. You can warm it up in a saucepan on medium-high heat. It will take approximately 10-15 minutes then you can serve like normal.
Can I freeze vodka sauce?
Yes, I’ve successfully frozen this sauce before.
How do you thicken a tomato-based sauce?
This vodka sauce recipe is relatively thick as long as you cook it long enough. If you are in a rush and don’t let it simmer for the full 15 minutes, you might end up with it runnier than you like. When it cooks, it will thicken naturally. It doesn’t need any sort of extra ingredients to thicken it.
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves chopped
- pinch red pepper flakes
- 56 oz San Marzano tomatoes (2 big cans)
- 1/2 cup vodka
- 4 oz salted butter
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese
- 1 tsp salt
- Heat the olive oil in a large saucepan over medium. Add the onion and garlic. Cook until they are softened and translucent.
- Add the red pepper flakes, tomatoes, and vodka. Simmer for 15 minutes.
- Stir in the butter until melted. Remove from the heat. Add the cream, cheese, and salt.
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