Vodka Cream


I love this sauce poured over cheese ravioli. The flavor burst in your mouth, there's nothing quite like it. The vodka burns off during the cooking process, but leaves behind a flavor like no other. It just adds to this rich and creamy sauce. Easy to make, and easily disappears from everyone's plate. Serve with your favorite pasta, or boil up some shrimp to top the pasta, and use this as the sauce. It goes great with shrimp.

Use good mozerella if you can, not the pre-shredded stuff. And use real butter, the buttery spreads burn too quickly and will not give you the same results.


  • 5 Tablespoons Butter
  • 1 cup Vodka
  • 1 cup Shredded Mozerella
  • 2 cloves Garlic, crushed
  • One 28 oz. can Crushed Tomatoes
  • 1 pint Heavy Cream

In a large skillet, saute the garlic in the butter. After you smell the garlic, (about 1 minute), add the vodka. Cook 3 more minutes.

Pour in the tomatoes and cheese. Stir continuously until all of the cheese melts. Stir in the heavy cream. Heat thoroughly, but do not allow it to boil.


This sauce can be refrigerated for up to 6 days, or frozen. I like to portion them in one cup each, and freeze until I need them. This recipe makes a lot of sauce, so I suspect you'll be freezing some too. :)

Tags: vodka cream sauce, recipes, vodka cream sauce recipe,

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