Not Quite Vodka Cream Sauce

There is nothing quite as delicious as pasta with vodka cream sauce. I’ve made it for friends and family and it’s always a big hit. However, that diet thing is still happening, so I decided to play around a little bit and see if I could hit the flavor without the heavy cream and Grey Goose. It’s not quite the same, but still pretty damn good. Or at least that’s what I’m picking up as I watch Crickett and Ed scarf it down! Okay, as of now, Ed’s had FOUR servings. I’m going to say it’s not too bad at all.

Not Quite Vodka Cream Sauce

From Sabreland | Main Dishes | Italian

Skinny Girl Vodka (60 proof) and light cream reduce the calories and fat, while plenty of garlic, onion, and fresh basil keep the flavor rocking!


cal Calories 148kcal

fat Total Fat 6g

sat fat Saturated Fat 3g

chol Cholesterol 16mg

sodium Sodium 429mg

Low carbs Total Carbohydrate 8g

Serving size 184g Calories from fat 56kcal Fiber 2g Protein 2g Sugar 4g
12 servings


  • 16 medium tomatoes on the vine (about 2 1/2 pounds)
  • 1 medium white onion
  • 8 cloves garlic
  • 2 tbsp fresh oregano
  • 1/2 oz fresh basil leaves
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 1/4 cup 60 proof vodka
  • 2 cups tomato sauce
  • 1 cup light cream
  • 1 tbsp butter


  1. Cut the tomatoes into eights and add to blender, blend well
  2. Once the tomatoes are well blended, push through a strainer to remove seeds, set the puree aside
  3. Finely mince the onions and garlic
  4. Finely chop the oregano and half of the basil
  5. In a wide pot, add the olive oil and heat
  6. Add the onion, heat for about one minute and then add the garlic
  7. Saute the onion and garlic until tender
  8. Add 1/2 cup of vodka and cook for two minutes
  9. Add the tomato puree ant tomato sauce and stir well
  10. Add the chopped oregano and basil and the salt
  11. Add the remaining vodka
  12. Bring to a boil and then drop to low heat
  13. Simmer for at least one hour
  14. Add the light cream and butter, stir well
  15. Bring to high heat again and let boil for about 15 minutes, reducing and thickening the sauce
  16. Drop the heat to low and bring down to a simmer
  17. While simmering, chiffonade the remaining basil and add to the sauce
  18. Simmer for another 30 to 45 minutes

Additional Photos:

Delicious fresh tomatoes and herbs!
Chopped tomatoes
Toss those lovely tomatoes in a blender!
Tomato Puree
Tomato Puree! Yay!
Straining the Puree
Crickett demonstrates straining the puree. I really could use a bigger strainer!
Saute Garlic and Onions
Saute the garlic and onions until the onions are translucent, taking care not to burn the garlic.
Add the oregano and half the basil
Added tomato sauce
Add some additional tomato sauce for a deeper color
Fresh Basil
Stack up the remaining basil leaves
Rolled Basil
Roll the basil into a tight tube.
Chiffonade Basil
Chiffonade the basil
After adding the cream, finish with the chiffonaded basil.
After adding the cream, finish with the chiffonaded


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