Carbone Spicy Vodka Sauce Recipe

Craving the bold, luxurious flavors of Carbone’s iconic Spicy Vodka Sauce? Now you can recreate this restaurant-quality classic in your own kitchen. With its rich tomato base, a hint of heat, and creamy vodka-infused finish, this dish has become a cult favorite for a reason. Whether you’re a seasoned home cook or just starting out, this easy recipe delivers gourmet results without the hefty price tag of dining out.

Carbone Spicy Vodka Sauce Recipe

Recipe by Chef Sadat KhizarCourse: Pasta SauceCuisine: Italian-AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Carbone Spicy Vodka Sauce Recipe

Ingredients

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (adjust to desired spice level)

• 1 can (28 oz) crushed tomatoes

• 1/4 cup vodka

• 1/2 cup heavy cream

• 1/2 teaspoon sugar

• Salt and freshly ground black pepper, to taste

• Fresh basil, for garnish

• Freshly grated Parmesan cheese, for serving

Directions

• Heat the Oil: In a large pan, heat the olive oil over medium heat.
• Sauté the Onion: Add the chopped onion to the pan and sauté until soft and translucent, about 5 minutes.
• Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
• Add Tomatoes and Simmer: Pour in the crushed tomatoes, bring to a simmer, and let cook for about 10 minutes to thicken slightly.
• Deglaze with Vodka: Add the vodka to the pan, stirring to combine. Allow the vodka to cook for about 2-3 minutes to reduce the alcohol.
• Add Cream and Season: Lower the heat and stir in the heavy cream. Season with salt, black pepper, and sugar. Simmer for an additional 5-10 minutes, allowing the sauce to thicken and flavors to meld together.
• Serve: Taste and adjust seasoning if necessary. Serve the sauce over your favorite pasta and garnish with fresh basil and Parmesan cheese.

Recipe Video

Serving Suggestions

Carbone’s Spicy Vodka Sauce shines brightest when tossed with al dente rigatoni or penne pasta, allowing the ridges to catch every drop of sauce. Garnish with freshly grated Parmigiano-Reggiano, a drizzle of good olive oil, and torn basil leaves for a touch of elegance. Pair it with a crisp green salad and warm, crusty bread to round out the meal. For a heartier option, serve with grilled chicken or Italian sausage on top.

Savings Suggestions

Making this sauce at home is not only delicious but also cost-effective. Skip the $20+ jarred versions or restaurant tabs by buying ingredients in bulk and storing leftovers for later use. Freeze extra portions in airtight containers for up to 3 months or refrigerate for up to 5 days. You can also repurpose the sauce as a base for lasagna, pizza, or a spicy tomato soup—maximizing every ounce of flavor without wasting a drop.

FAQs

Q: Can I make this sauce without vodka?
A: Yes! While vodka adds depth and helps emulsify the cream and tomato, you can substitute with water or broth for a non-alcoholic version.

Q: How spicy is the sauce?
A: The spice level is moderate but customizable. Adjust red pepper flakes to taste or omit for a milder version.

Q: Is heavy cream necessary?
A: Heavy cream provides the signature richness, but you can substitute with half-and-half or coconut cream for a dairy-free option.

Q: What kind of pasta works best?
A: Short pasta like rigatoni, penne, or fusilli holds the sauce well, but feel free to use your favorite type.

Q: Can I add protein?
A: Absolutely! Chicken, shrimp, or even pancetta pair beautifully with the sauce and make it a more filling meal.