“Gallon” of Vodka Sauce

mains / pasta

For when you need to make a sh*t ton of vodka sauce for a large crowd!

If you were to ask me to make something to host a big dinner, my answer 9 times out of 10 will always be a “gallon” of vodka sauce. Why? Because vodka sauce is always a crowd pleaser and this recipe is for when you need A LOT of it. And I always like to jar up the extras to send home with my guests so they can make their own the next night!

This recipe is also great for batch-making vodka sauce, so you can have it for the next couple nights of dinner, or be able to freeze and enjoy it on a rainy day!

Yield about 8-9 cups of sauce

Author Casey Cheek

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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"Gallon" of Vodka Sauce

A recipe for when you need to make a sh*t ton of vodka sauce!

Ingredients

• 4 tbsp butter
• 1 tbsp olive oil
• 1 large yellow or white onion, diced
• 1 tsp red pepper flakes
• 12 oz tomato paste
• 1/3 cup vodka
• 28 oz can crushed tomatoes
• 3 cups half & half
• 1/2-1 tsp black pepper
• 2-2 1/2 tsp salt

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Stir in the red pepper flakes and cook for 30 seconds, until fragrant.
2. Add the tomato paste and cook, stirring frequently, for 5-7 minutes until it deepens in color and begins to caramelize.
3. Pour in the vodka and stir, scraping up any bits from the bottom of the pot. Simmer for 3-5 minutes, or until the alcohol smell has mostly cooked off.
4. Reduce the heat to low and slowly whisk in the half & half until smooth and fully combined.
5. Stir in the crushed tomatoes, salt, and black pepper. Mix until the sauce is smooth and evenly combined.
6. Simmer the sauce gently over low heat for 20–30 minutes, stirring occasionally. Keep an eye on it and stir occasionally, you don't it to come to a hard simmer or boil.
7. Taste and adjust the seasoning as needed. Add additional salt and red pepper flakes to taste.
8. To Store: Let the sauce cool completely, then transfer it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
9. To Reheat: Warm the sauce in a saucepan over medium-low heat, stirring occasionally until heated through. Stir in a splash of half & half, milk, or reserved pasta water until it reaches your desired consistency. Avoid boiling.
10. To Serve: Toss 2-3 cups of sauce with 1 pound of cooked pasta, adding a splash of reserved pasta water and 2 tbsp of cold butter to help the sauce cling to the pasta. Finish with freshly grated Parmesan and serve immediately.