Dairy Free Classic Vodka Sauce

Total time45 min

Prep time10 min

Cook time35 min

Deep red tomatoes get crushed by hand and simmered down until glossy and thick, with onion, garlic, and a good pinch of red pepper flakes building a savory base underneath. A generous pour of vodka goes in early and cooks down until the sharpness mellows into something warm and rounded, letting the tomato flavor really come forward. The sauce simmers low and slow until it turns that signature blush-pink and clings to the back of a spoon, silky enough to coat every strand of pasta you toss it with. Fresh basil scattered over the top at the end adds a bright, herbal finish that plays beautifully against the rich, tangy base. It's a cozy, restaurant-style pasta night staple, and it fits neatly into a dairy free spread without losing any of that classic comfort-food appeal.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
¼ tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes
½ cup vodka
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
1 oz parmesan, finely grated (about ⅓ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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