Vodka sauce is a creamy, flavorful staple in Italian cuisine, but mastering it at home requires careful technique — especially when it comes to adding the vodka itself. We talked to Joshua Frias, executive chef at Naples Ristorante e Bar in Anaheim, California, and he told us that timing is the key to a perfect vodka sauce.
“There are several points during cooking when vodka can be added,” Frias explained. “There is not necessarily a right or wrong time to do so depending on the end result desired.”
One of the most effective techniques involves adding vodka after sauteeing your tomatoes and garlic. “This is called deglazing[,] and will give you all the subtle flavors unlocked from the tomatoes, but will not give the final sauce much, if any, alcohol flavor since the vodka will be mostly cooked out by the time the sauce is done,” Frias said. Deglazing, a cooking technique used in broths and sauces, involves adding an acidic liquid like vodka or wine to a hot pan. This lifts caramelized bits, emulsifies them into the sauce, and enhances the dish’s depth and flavor.
However, if you prefer a more intense vodka flavor, Frias suggests adding a small amount at the same time as the cream, so a bit less alcohol will cook off. Or, for those looking for a bold finish, Frias recommends deglazing the garlic and tomatoes with a bit of vodka, and then adding another splash when you incorporate the cheese.
Other tips for the best vodka sauce
Aside from timing, there are a few additional tricks to ensure your vodka sauce turns out perfectly every time. “For beginners making vodka sauce, my advice would be to use only a very small quantity of vodka in the sauce itself,” Joshua Frias advised. “At least for the first several times you make it until you get a feel for its potency.”
Frias also noted that vodka is not the heart of the sauce, even if it’s the heart of the name: “Vodka is really only in the sauce to activate the flavors in the tomatoes, and should not be a major flavor component in the final product itself,” he said. The delight of vodka sauce is the peppery kick, but a full mouthful of liquor on pasta isn’t what most people are looking for. So, there’s no need to pour half a bottle of your best American vodka into the sauce.
Beyond timing the vodka addition properly, be sure to maximize all the other ingredients in your sauce. For the best texture and depth of flavor, use a high-quality tomato brand — there are many varieties you may not realize you’re missing out on, and San Marzano tomatoes are a top choice for this kind of sauce.
Finally, don’t forget the cheese! Finishing your sauce with freshly grated parmesan or Pecorino Romano is a classic move, but if you want to elevate your vodka sauce even further, try adding a dollop of mascarpone cheese on top.
