This rich, velvety Vegan Vodka Sauce makes an excellent Rigatoni alla Vodka in about 20 minutes. With just a few simple plant-based swaps, you can have a luscious, creamy sauce ready while the pasta cooks — no soaking or blending of nuts required.
What Makes This Recipe So Good
- Prepared from pantry-friendly ingredients and common vegan substitutes, so it’s convenient and quick.
- Ready in roughly 20 minutes — perfect for a fast, satisfying weeknight dinner.
- Uses vegan heavy whipping cream and vegan butter for a genuinely creamy texture without cashews or complicated prep.
Chef’s Tips
- This sauce is shown with rigatoni, but any short pasta such as penne or farfalle works well.
- If you prefer not to use vegan parmesan, top the pasta with fried breadcrumbs seasoned with garlic or herbs for a crunchy pangrattato-style finish.
- Add a pinch of red pepper flakes with the garlic to introduce a gentle heat.
- To make the dish heartier, stir in roasted vegetables like bell pepper, zucchini, or eggplant.
Frequently Asked Questions
The vodka contributes the characteristic alla vodka flavor by helping release aromas from the tomato paste; most of the alcohol cooks off during preparation, so the finished dish is family-friendly. If you prefer not to use alcohol, substitute a splash of vegetable broth and a little lemon juice, though the flavor will differ.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop, thinning with a little plant-based milk or reserved pasta cooking water if the sauce has thickened.
More Delicious Pasta Recipes
- Instant Pot Chicken and Noodles with Dry Egg Noodles
- Buffalo Mac and Cheese with Chicken
- Healthy Ground Turkey Spaghetti Recipe
- Easy Creamy Mushroom Stroganoff
- Escarole Soup with Ditalini
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Vegan Vodka Sauce
Cheryl Malik
Ingredients
- 2 tbsp vegan butter
- 1 small yellow onion finely chopped
- 3 garlic cloves pressed or minced
- ⅔ cup tomato paste
- 3 tbsp vodka
- 1 cup vegan heavy whipping cream plus 1/2 cup more to taste
- ½ cup vegan parmesan cheese optional
- salt and pepper to taste
Instructions
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Place a large skillet over medium heat. When hot, add the vegan butter and sauté the onion for 3–4 minutes until it begins to soften and lightly caramelize. Add the garlic and cook, stirring, for 30–60 seconds.
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Stir in the tomato paste and continue to cook, stirring, until the paste turns a brighter red and releases its aroma, about 2–3 minutes.
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Deglaze the pan with the vodka, stirring until it mostly evaporates. Add about 1/4 cup reserved pasta water and stir until smooth, about 1 minute. Season with salt and pepper.
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Whisk the vegan heavy cream into the sauce until smooth. Reduce heat to medium-low and simmer 3–4 minutes. Stir in the vegan parmesan, if using, and continue to simmer until the sauce is glossy and thick enough to coat the back of a spoon, about 3 minutes. Add extra cream or pasta water if you prefer a thinner sauce.
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Toss cooked pasta into the sauce until evenly coated. Taste and adjust seasoning with salt and pepper.
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Serve topped with additional grated vegan parmesan and freshly ground black pepper.
Notes
Nutrition Information
Yield and nutrition are estimates and may vary based on portion size and ingredient brands.