Roasted Tomato Vodka Sauce is one of those dishes that is quick to put together and great for a special weeknight meal.

This bright and fresh sauce is full of flavor. Toss it with any style of noodle (penne is traditional), top with freshly grated parmesan cheese and get ready to enjoy your new favorite pasta dish!

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What is Vodka Sauce Made Of

Traditional Penne alla Vodka is a pink-hued Italian-American dish that became popular in the 1980s. This sauce is typically made with canned tomatoes, tomato paste, vodka, onions, garlic, herbs, pancetta and cream then tossed with penne pasta.

It is said that the dish developed because vodka distillers wanted to encourage the consumption of vodka with the Italian people. Vodka didn’t seem to catch on though, as wine was (and still is) the preferred alcohol to add to Italian tomato dishes. Regardless, this sauce is a winner in my book!

Roasting the Tomatoes for Fresh Tomato Vodka Sauce

I am a huge fan of the original vodka sauce, but I also crave it during the summer and fall (I pretty much refuse to use canned tomatoes this time of year) so I created this recipe using fresh roasted tomatoes.

Roasting your tomatoes in the oven helps bring out their sweetness and flavor and allows you to start the rest of the sauce at the same time. This also saves you from blanching and peeling the tomatoes. Once roasted the skin slips right off of the tomatoes; making that chore simple. I save the cherry tomatoes to add fresh as they don’t need to be peeled and are already sweet!

Preheat your oven to 425 degrees. Place your whole San Marzano, Plum or Roma tomatoes (reserving the cherry tomatoes for later) and your garlic on a baking sheet and drizzle with a teaspoon of olive oil. Roast your tomatoes and garlic for 30 minutes, turning halfway through. Remove from the oven and allow to cool for a few minutes before peeling away the skin.

Pork Belly vs. Pancetta

For my Roasted Tomato Vodka Sauce I prefer to use pork belly, rather than pancetta. Pork belly hasn’t been cured and has no preservatives, but comes from the same cut of pork. Win, win! Check with your butcher, Costco or local Asian market to find it. Pancetta – like this – will, of course, work well as a substitute.

Homemade Vodka Sauce with Cherry Tomatoes

While the tomatoes and garlic are roasting, dice the pork belly and add it to a large pan. Sprinkle with 1 teaspoon of salt and allow to cook over medium heat until the fat begins to render, about 5 minutes. (No need to add the salt if you are using pancetta.)

Next, dice your onions, add them to your pork belly and allow to cook for an additional 5 – 10 minutes – until your onions are soft.

Then add the vodka and allow to cook down until reduced by half. Don’t worry about any alcohol content in the final sauce as it all gets cooked away. This is even a great kid approved recipe if they are pasta lovers!

Now add the chicken broth, roasted tomatoes + garlic and cherry tomatoes to the pan; breaking up the tomatoes and blending your sauce together. Add the fresh basil and thyme and continue to cook for an additional 5 – 10 minutes until your cherry tomatoes have burst and softened.

Next add the heavy cream and stir; allowing your sauce to cook a few minutes longer, without boiling.

Finally, add your preferred pasta, grated parmesan and toss to combine. I used a combination of traditional penne and one made from red lentils.

Top with more fresh grated parmesan cheese, basil and enjoy!

Substitutions & Additions

Pork Belly/Pancetta – You can also use bacon or leave this out. If you opt to leave this out you will need to add some butter or olive oil to cook the onions in.
Fresh Tomatoes – You can substitute these with canned fire-roasted tomatoes.
Fresh Thyme & Basil – You can use dried herbs or leave either of these out.
Onions – You can substitute shallots if you prefer a more mild onion flavor.
Vodka – Does the alcohol cook off in the vodka sauce? Yes! But, you can omit the vodka and replace with additional broth if you are alcohol free. Or you can substitute with white wine – although this will add a different flavor to the sauce.
Chicken Broth – For a vegetarian option you can switch to vegetable broth and omit the pork belly/pancetta.
Heavy Cream – You can use half and half, but it will be a much thinner sauce. If you are worried about calories, I would recommend instead using less cream and more broth.
What is the best pasta for vodka sauce? – Whatever you prefer! Utilize any pasta shape you have on hand or try using roasted spaghetti squash to keep it gluten free.

How to Serve Homemade Vodka Sauce

There are a lot of great options to serve with Roasted Tomato Vodka Sauce!

This time I made Creamy Garlic Shrimp with Parmesan alongside fresh bread. This pasta also goes great with chicken or Italian sausages and a fresh salad on the side like my Mixed Greens Salad with Blood Oranges.

How to pair?

White Wine

Pinot Blanc or Sauvignon Blanc

Red Wine

Cabernet Sauvignon or Sangiovese

How long does homemade Vodka Sauce last?

Roasted Tomato Vodka Sauce will last for 3-5 days in an airtight container stored in the fridge. I wouldn’t recommend freezing due to the cream and pork belly.

What to do with a lot of fresh tomatoes

If you have an abundance fresh tomatoes on hand consider making a few of my favorites: