Vodka Sauce with Shallots & Fire-Roasted Tomatoes
This homemade pasta sauce is anything but ordinaryᅳwith caramelized shallots, a hint of smokiness from fire-roasted tomatoes, and infused vodka! The depth of flavor here is unrealᅳperfectly balanced and it’s an incredibly easy dinner recipe to make. Seriously this pasta recipe is indulgent, decadent, and amazing! Yes at the same time!!
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
This vodka sauce is honestly very different from what you are used to!
We have caramelized shallots, fire-roasted tomatoes, and infused vodka that bring serious depth and flavor.
Toss it with some pasta for a creamy, incredible weeknight dinner that’s so easy to make and absolutely packed with flavor. Honestly, its an easy dinner recipe that feels like you are out to dinner!
Once you taste this sauce, it’ll be love at first bite. You’re going to love this sauce – it’s crazy good! Perfect for making dinner a little extra special tonight.
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Why this works
- Smooth Layers of Flavor: This vodka sauce is all about depth, thanks to caramelized shallots and fire-roasted tomatoes that bring out a touch of sweetness and a hint of smoke.
- Infused Vodka Boost: Adding vodka infused with thyme, garlic, and chili flakes gives a gentle complexity that’s almost unexpected. It doesn’t shout—it just lifts the whole sauce up a notch.
- Cream and Spice : With just the right amount of cream and a subtle kick from crushed red chili, this sauce finds the sweet spot.
- Bright, Fresh Finish: Lemon zest or juice at the end keeps it all from feeling too rich.
- Easy peasy: From infusing vodka to finishing with a fresh basil garnish, each step is intentional but easy to follow. No complicated techniques – results? Amazing.
- Parmesan Depth: Fresh Parmesan melts right into the sauce, bringing a slight nutty richness that’s hard to resist.
- Fresh Herbs as the Final Note: A touch of basil at the end adds brightness, a little bit of color, and a lot of flavor.
- Big Flavor in Every Bite: This sauce takes a classic pasta recipe and really puts it over the top with just a handful of simple ingredients. Absolutely perfect for a weeknight dinner!
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How to make Vodka Sauce with Shallots & Fire-Roasted Tomatoes
Step 1: Cook the Pasta
- Cook the Rigatoni or Penne: Boil the pasta in salted water until al dente, then drain and set aside, reserving some pasta water.
Step 2: Build the Sauce
- Caramelize Shallots and Garlic: In a large pan, melt butter, then add sliced shallots and cook until caramelized. Add minced garlic and let it sauté briefly.
- Add Vodka and Tomatoes: Deglaze with vodka, letting it cook down for a few minutes, then stir in crushed and fire-roasted tomatoes, red chili flakes, and salt. Simmer until the sauce thickens.
Step 3: Finish and Serve
- Stir in Cream and Lemon: Lower the heat, add heavy cream, lemon juice, and Parmesan. Toss with pasta, adjust consistency with reserved pasta water as needed, and garnish with fresh basil.
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Chefs tips
- Infused Vodka Boost: Don’t skip the infused vodka step. When you infuse vodka with garlic, thyme, and chili flakes you get an incredible layer of complexity. Your sauce will have truly unique depth. Here is some inspiration for all kinds of ways to Infuse Vodka!
- Slow and Steady Simmer: To make the most of your homemade pasta sauce, patience is key. Let your sauce simmer slowly for 15–20 minutes to really bring the flavors together.
- Layered Seasoning: Season in stages for a deeper flavor. Start with your base ingredients, and adjust seasoning as you cook. A little salt and pepper at the right moments will enhance the sauce without overwhelming it.
- Cream Balance: Don’t overdo the cream. Adding too much can make it heavy. Aim for just enough to make the sauce smooth without drowning out our tomato flavor.
- Bright Finish: Finish with lemon zest or juice. It cuts through the richness of the cream and gives you a nice acidic pop. Remember we love acids in cooking!
- Fresh Parmesan: It melts perfectly into the sauce, adding that nutty richness that’s so hard to resist.
- Herb Garnish: A little fresh basil at the end doesn’t just add color, it adds herbaceous freshness. Yes I used “herbaceous freshness”!!!!
- Texture Matters: Rigatoni or penne work best here because their grooves catch every bit of sauce. Choose a pasta that complements the sauce, not just one that’s convenient.
- Make Ahead Magic: Like most sauces, this one gets even better after sitting for a few hours or overnight. If you have time, make it ahead and let the flavors develop even more!
- Pro Tip: When making creamy sauces like this one, be sure to reserve some pasta water. It can help you adjust the consistency of any pasta recipe for the perfect sauce texture.
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Key Ingredients
- Shallots: Caramelize them to unlock a rich, sweet depth that gives the sauce its savory foundation.
- Fire-Roasted Tomatoes: These tomatoes add a smoky, slightly charred flavor. They give it a nice rustic flare
- Heavy Cream: Cream is key here as it balances the acidity of the tomatoes. And it adds that perfectly wonderful smoothness. Don’t forget, you can Infuse the cream too!
- Crushed Red Chili Pepper: Just the right amount of heat to add a bit of warmth.
- Fresh Parmesan: Melts right into the sauce. What you get is a smooth, nutty richness.
Wine Pairings
Chianti (Tuscany, Italy)
- Why it Works: A classic Italian pairing, Chianti has a light to medium body with high acidity, which cuts through the richness of the heavy cream and butter. The slight herbaceous notes pair wonderfully with the fresh basil garnish, while its red fruit flavors complement the roasted tomatoes and slight chili warmth.
- Tasting Notes: Cherry, red currant, and subtle earthy undertones.
- Suggested Label: Ruffino Riserva Ducale Chianti Classico
Pinot Noir (Willamette Valley, Oregon or Burgundy, France)
- Why it Works: With its soft tannins and bright acidity, Pinot Noir won’t overwhelm the delicate sweetness of the caramelized shallots. This wine’s fruity notes and light body work with the acidity of tomatoes and the gentle heat from chili pepper.
- Tasting Notes: Ripe raspberry, cherry, and a touch of spice.
- Suggested Label: Domaine Drouhin Pinot Noir or Erath Oregon Pinot Noir
Rosé (Provence, France)
- Why it Works: A dry rosé from Provence provides a refreshing counterbalance to the richness of the sauce, with acidity that enhances the flavors without overpowering. Its floral and citrusy notes also bring out the brightness from the lemon zest.
- Tasting Notes: Strawberry, peach, and hints of citrus.
- Suggested Label: Château Miraval Rosé
Barbera (Piedmont, Italy)
- Why it Works: Known for its high acidity and low tannin, Barbera can balance the creaminess of the sauce while also complementing the earthy, smoky fire-roasted tomatoes and Parmesan cheese. Its fruit-forward profile with a hint of spiciness matches the sauce’s red pepper heat.
- Tasting Notes: Blackberry, plum, and a touch of black pepper.
- Suggested Label: Vietti Barbera d’Asti
Chardonnay (Unoaked, California or Chablis, France)
- Why it Works: A clean, unoaked Chardonnay has enough acidity to handle the creamy sauce and a light minerality that plays well with the garlic and Parmesan. This style of Chardonnay won’t clash with the tomatoes, letting the sauce’s flavors shine through.
- Tasting Notes: Green apple, citrus, and subtle floral notes.
- Suggested Label: Louis Jadot Chablis or Kendall-Jackson Avant Unoaked Chardonnay
Sangiovese Rosé (Italy)
- Why it Works: This rosé brings a fresh, crisp acidity with a touch of tart red fruit, complementing the pasta’s tomato base. Its slight minerality and lighter body keep it refreshing without overwhelming the flavors.
- Tasting Notes: Tart cherry, pomegranate, and a mineral finish.
- Suggested Label: Fattoria Sardi Rosato
I post this link from time to time in my wine section but seriously, Wine Folly is an incredible resource!
And you absolutely must check out the Unknown Winecaster. I am telling you, I learned an AMAZING amount with him. Some of the best videos on wine I have seen
FAQ’s
Yes, if you’d prefer to skip vodka, you can use chicken or vegetable broth as a substitute. Although the flavor will be slightly different, it will still provide the sauce with added depth. If you want to keep the brightness that vodka adds, try adding a splash of white wine instead.
Infusing the vodka with aromatics brings out a whole new layer of flavor, I didn’t say next level but it is!!. These aromatics melt right into the sauce, giving you a deep complicated (in a good way!) flavor. But no worries if you’d rather keep it simple—plain vodka still does the trick!
Absolutely! This sauce can be made up to 2 days in advance. Let it cool, then refrigerate in an airtight container. Reheat gently on the stove, and add a splash of pasta water or cream to refresh the consistency if it has thickened up too much.
Rigatoni and penne are popular choices because their shapes hold onto the sauce well. However, you can also try other shapes like fusilli or even spaghetti if you prefer.
Yes! Freeze the sauce (Important! without the pasta) for up to 3 months. Let the sauce cool down all the way, then pop it into a freezer-safe container. When you’re ready to enjoy it, thaw in the fridge overnight and warm it up on the stove over low heat, giving it a stir now and then to keep it smooth.
Fire-roasted tomatoes bring a smoky, hint-of-char flavor – sort of a rustic flavor. They balance perfectly with the creamy, tangy, and mild heat, adding a (very) noticeable depth.
The crushed red chili pepper provides the heat, so you can adjust the amount any way you like! Start with 1 teaspoon for a mild kick, or go up to 2 teaspoons (or more) for a spicier version. You can also omit it altogether for a mild, creamy sauce.
Adding garlic at different stages creates a layered garlic flavor. Adding garlic early gives it a chance to blend into the sauce. The later addition gives a fresh, gentle kick that brings out even more flavor.
Equipment Needed
- large pot: for boiling the pasta. Make sure it’s big enough to hold plenty of water so the pasta cooks evenly.
- large pan or skillet: used for making the sauce. A wide, deep skillet works well to allow the sauce to simmer and thicken properly.
- wooden spoon or spatula: perfect for stirring the shallots, garlic, and sauce ingredients without scratching your cookware.
- measuring cups and spoons: Its really important to measuring out the vodka, heavy cream, Parmesan, and spices.
- strainer or colander: for draining the pasta once it’s cooked. A colander is also helpful to reserve some pasta water for adjusting the sauce’s consistency.
- garlic press or chef’s knife: for mincing the garlic cloves. A garlic press is quick, but a chef’s knife works just as well.
- microplane or cheese grater: handy for grating Parmesan cheese and zesting the lemon if you opt for lemon zest.
- freezer-safe container (optional): if you plan on making the sauce ahead or freezing leftovers, use a freezer-safe container for storage.
Vodka Sauce with Shallots & Fire-Roasted Tomatoes
Ingredients
- 16 oz rigatoni or penne
- 4 tbsp Butter
- 1 cup Shallots, cut into rings, about 2 large, 4 medium, or 8 small shallots, depending on size. Also, I actually use two cups of raw shallots. I love shallots, so use as much as you like!!
- 3 clove Garlic minced, 2 for the sauce base, 1 added later
- 1/2 cup Plain vodka, option to infuse with aromatics, see below
- 28 oz Crushed tomatoes
- 14 oz Fire-roasted diced tomatoes
- 1 cup Heavy Cream
- 1-2 tsp Crushed red chili pepper, to taste
- Salt, to taste
- 1/4 cup Freshly grated Parmesan cheese, plus more for serving, if desired
- 1 tbsp Lemon juice or zest, for brightness
- Fresh basil, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving 1 cup of pasta water (you may need more liquid to adjust the sauce).
- Caramelize the shallots: In a large pan, melt the butter over medium-low heat. Add the shallots (cut into rings) and cook for 10-15 minutes until soft and caramelized. Add 2 cloves of garlic and sauté for another minute.
- Deglaze with vodka: Pour in the infused vodka (or plain vodka), stirring to deglaze the pan. Let it cook for about 2-3 minutes to allow the alcohol to evaporate and the flavors to meld.
- Add tomatoes and chili pepper: Stir in the 28 ounces crushed tomatoes and 14 ounces fire-roasted diced tomatoes, along with the crushed red chili pepper. Season with salt. Let this mixture simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add cream, garlic, and lemon juice: Lower the heat and stir in the 1 cup of heavy cream, remaining garlic clove, and 1 tablespoon lemon juice or zest. Let the sauce simmer for another 5-8 minutes. Taste and adjust the salt and chili pepper to your liking.
- Toss pasta with sauce: Add the cooked pasta to the sauce, stirring to coat evenly. If the sauce is too thick, add some of the reserved pasta water to achieve the desired consistency.
- Add Parmesan: Stir in the ¼ cup of Parmesan cheese until melted and fully incorporated.
- Serve: Garnish with freshly chopped basil and extra Parmesan cheese if desired.
Notes
Optional: Infusing the Vodka
For an added layer of flavor, you can infuse the vodka with aromatics before adding it to the sauce.Vodka Infusion Process:
- Start with 2 cups of vodka to account for evaporation during the infusion process. You’ll only need ½ cup for the recipe.
- Infusion Ingredients: A few sprigs of fresh thyme, 1-2 garlic cloves (smashed), and a pinch of red chili flakes.
- How to Infuse: Heat the 2 cups of vodka with thyme, garlic, and chili flakes over low heat for about 10 minutes. Strain out the solids. Measure the remaining vodka. If you have more than ½ cup left, you don’t need to use all of it — just use ½ cup in the recipe, but it’s better to have extra in case of evaporation.