Vegan Classic Vodka Sauce

Total time45 min

Prep time10 min

Cook time35 min

Onions and garlic bloom in a hot pan until soft and fragrant, then a splash of vodka simmers down to mellow and deepen before whole peeled tomatoes go in, crushed by hand for that classic rustic texture. A long, slow simmer coaxes out a rich, deep-red base with a little heat from red pepper flakes, and the sauce finishes silky and blush-pink, thick enough to cling to every strand of pasta. Fresh basil scattered over the top adds a bright, herby finish that balances the richness underneath. This one comes together in a single skillet with minimal fuss, and it's a great choice to add to your plant-based pasta rotation. Toss it with your favorite noodles for a cozy, restaurant-style dinner that still feels totally doable on a weeknight.

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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 Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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