Vodka Sauce

I’ve been making this vodka sauce for years – it’s an adaptation of Ina Garten’s, aka The Barefoot Contessa, Penne Alla Vecchia Bettola recipe.
Course Entree
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 680kcal
Author Julie Blanner


  • 1/4 c olive oil
  • 1 onion chopped
  • 1 Tbsp minced garlic
  • 1/2 tsp red pepper flakes crushed
  • 1 1/2 tsp oregano dried
  • 1 c vodka
  • 28 oz plum tomatoes can, peeled
  • 2 tsp salt
  • pepper
  • 1 pound pasta
  • 1/2 c heavy cream
  • parmesan fresh grated
  • 1 Tbsp mascarpone optional


  • In a skillet over medium high and oil, onion and garlic and sauté until translucent. Add red pepper and oregano and cook for an additional minute.
  • Add vodka and reduce to half.
  • Add drained tomatoes to skillet and crush. Add salt and fresh cracked pepper. Cover with a lid and allow to cook for 10 minutes.
  • Puree tomato mixture in a food processor until smooth and return to heat. Add oregano and heavy cream, simmer for 10 minutes.
  • Stir in parmesan and and add mascarpone.


I like to make my own pasta.  If you don't want to make your pasta, you can purchase a good boxed pasta and cook al dente or pick up noodles in the refrigerated section of your grocery store.


Calories: 680kcal | Carbohydrates: 78g | Protein: 14g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 959mg | Potassium: 629mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1775IU | Vitamin C: 23.8mg | Calcium: 67mg | Iron: 1.8mg