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overhead shot of a plate of noodles with orange sauce and sprinkled with parsley

Fettuccine with Creamy Tomato Vodka Sauce

This creamy tomato vodka sauce feels the heart and body with warmth and comfort.
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3



  • 2 T. oregano
  • 2 t. salt
  • 8 basil leaves
  • 1 t. onion powder
  • 1 t. pepper
  • 1 t. brown sugar
  • 3-4 lbs tomatoes
  • 2 garlic cloves


  • 2 C. pasta sauce
  • 3 T. vodka
  • 1/4 C. heavy cream
  • 1/2 lb. fettuccine


Basic Tomato Sauce:

  1. Peel garlic and smash lightly to let the aroma escape.
  2. Dice the tomatoes or slice them into large chunks - maybe quarters

  3. In a large stock pot, 2 tablespoons olive oil on medium low heat.
  4. In a large stock pot, simmer tomatoes, oregano, basil, pepper, salt, brown sugar and garlic.

  5. Let simmer on low until the water has come out of the tomatoes and they have broken down. (About 30 to 50 minutes.)

  6. Using an immersion blender or blender to combine ingredients together.

  7. Continue to simmer until the sauce reaches your desired consistency. About 10 to 30 minutes.

Vodka Cream Sauce & Pasta:

  1. Combine 2 cups of prepared sauce and vodka in a small sauce pan on low heat. Let simmer while pasta cooks.

  2. Prepare noodles according to directions.
  3. Stir in cream.

  4. For best results, place noodles in the pan with the sauce. (Include a little bit of the starchy pasta water so that the sauce pan into the noodles better.)

  5. Serve & #enJOY!

Recipe Notes

Naturally vegetarian.

Can be modified to be gluten free with gluten free noodles.