Making homemade creamy vodka sauce is much easier than you think! This recipe is super simple and ready in just 15 minutes. That's enough time to cook pasta and have dinner on the table in under 30 minutes!
Melt butter in a medium saucepan over medium-high heat.
Add onion and garlic. Cook while stirring until tender and fragrant, about 3 minutes.
Add tomato sauce, basil, salt, chicken bouillon, and sugar. Cook while stirring for about 3 minutes longer.
Stir in heavy cream and vodka. Bring to a boil then reduce heat and simmer for about 7 minutes, until reduced and thickened slightly.
Use an immersion blender to smooth the sauce.
Immediately toss with freshly cooked pasta and serve with grated parmesan.
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Notes
This sauce makes enough to coat 300g of uncooked pasta. We use rigatoni. Immersion blender: If you don't have one available, you can use a regular blender. Carefully transfer the sauce to the blender, cover, and blend until smooth.Vodka: If you prefer not to use it, leave it out. The flavor will be slightly different.
Make-ahead tip
Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 3 days.
The sauce also freezes well for up to 3 months. Thaw in the refrigerator overnight.
To reheat: Gently heat in a saucepan over medium heat with a splash of water or milk if needed to thin it out. Stir frequently until warmed through.