EASY Vodka Sauce - One Pot, 5 Ingredients, No Chopping & Vegan

 


Restaurant worthy vodka sauce done in 5 minutes and cooked in the same pot the pasta was boiled in. Speedy, fantastic, accidentally vegan [depending on ingredient choices] and repeat worthy. This is the recipe dreams are made of. I've made this 10 times already. It's so convenient and absolutely delicious. 

WHY THIS VERSION

  • It's fast
  • Easy to reheat because it doesn't have cream. 
  • No chopping or preparing vegetables. 
  • Ingredients are pantry and freezer friendly, making it ideal for frenzied nights where dinner is needed in a flash. 

SUBSITUTIONS

  • Allergic to nuts? Primal Kitchen's Vegan Alfredo Sauce is made from cashews. Try Rao's or Rana's Alfredo Sauce instead. Note, the alternatives are cheesier so you may not need to add the cheese in the recipe.
  • Sugar substitute alternative - use granulated sugar or any sweetener that measures 1:1 to sugar. Monk fruit works. As does honey. 
  • Want to make your own marinara sauce? Try my easy recipe found here but omit the meatballs.

MAKE AHEAD TIPS

  • You can combine the sauce ingredients in the morning to make this faster to prep.
  • This sauce reheats exceptionally well. You can cook this off earlier in the week and use it later. Store it well sealed in the back of your fridge.

CHOOSING THE PASTA

Choose a short cut pasta for vodka sauce. Examples of short cut pasta are: penne, rigatoni, farfalle, orecchiette and rotelle. 

BRANDS 

These are the brands I routinely use for this dish. You can use what you like. 
  • Tomato Sauce - Rao's Tomato Basil 
  • Vegan Alfredo - Primal Kitchen  
  • Barilla - Campanelle 
  • Sugar Substitute - Swerve granular
  • Trader Joes - Garlic Infused Olive Oil

MAKE IT VEGAN 

Substitute nutritional yeast for the Pecorino-Romano. 

OPTIONAL INGREDIENTS

  • Peas - this is a polarizing pick for vodka sauce. Use or omit depending on preference
  • Garlic infused olive oil - I highly recommend this. It adds a chefy, restaurant layer of flavor.

RECIPE

Serves 4 [see below for 1 serving recipe]
1 serving [pasta not included]: 125 cals/8g total fat/3g sat fat/13g carbs/1g sugar/3g protein

2 tbs Vodka [I recommend high quality vodka for a better flavor]
1/2 cup Rao's Tomato Basil Sauce 
2/3 cup Primal Kitchen Alfredo Sauce
2 tbs granulated Swerve
1/2 cup Locatelli Pecorino Romano, divided
12 oz short cut pasta [penne, ziti]

Optional: 

1/4 cup frozen peas
Freshly ground black pepper
Drizzle garlic infused olive oil

Cook your pasta to al dente. If using peas add them to the water approximately 2 minutes before pasta is done. Drain. Allow the pot that cooked the pasta to cool for 1-2 minutes. Return to low heat. Add vodka and allow to bubble for about 1 minute. Don't let it all cook out. When you see it steaming but still have some liquid proceed. Add tomato sauce, Alfredo Sauce, Swerve and half the cheese. Stir well to combine. Add pasta and warm through for approximately 2 minutes. Top with some freshly ground black pepper and a drizzle of garlic infused olive oil. 

RECIPE FOR ONE

2 tsps Vodka [I recommend high quality vodka for a better flavor]
2 tbs Rao's Tomato Basil Sauce 
3 tbs Primal Kitchen Alfredo Sauce
2 tsp granulated Swerve
2 tbs Locatelli Pecorino Romano, divided
3 oz short cut pasta [penne, ziti]

Optional: 

1 tbs frozen peas
Freshly ground black pepper
Drizzle garlic infused olive oil

Follow instructions above.


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