You will love this short-cut creamy vodka sauce recipe. Perfect for days when you’re short on time, this easy vodka sauce is ready in just a few short minutes.
If you have a bit more time, consider my recipe for traditional vodka sauce.
You can even use this sauce as pizza sauce like I did with my drunken Grandma pizza recipe.
For ease of browsing, here are all of my pasta recipes in one place. Thanks for stopping by!
I originally developed this recipe for Barilla in 2016. Thanks, Barilla, for partnering with me!
This post contains affiliate links. For more information, please see my disclosure page.
Dinner In a Snap with Jarred Pasta Sauce
You are less than thirty minutes away from dinner!
One of my favorite quick meals is cooking up some pasta and finishing it in some great sauce, homemade or store bought.
Even if you aren’t up for making a quick homemade sauce for a weeknight dinner, there are some excellent jarred pasta sauces out in the world, such as this All Natural Marinara from Barilla.
First, Start with Jarred Marinara
You can actually buy jarred vodka sauce, but it’s so easy to turn a jarred or homemade marinara into vodka sauce, I usually just do it myself. Here’s how it works:
- Heat oil and pepper flake.
- Add marinara and heat.
- Add vodka and reduce a few minutes.
- Stir in cream cheese and Pecorino Romano.
See? Easy!Easy Creamy Vodka Sauce | Dinner will be ready in 20 minutes. Honest!
What Makes This Sauce Creamy?
Most vodka sauce is made with heavy cream.
I don’t know about you, but I don’t always have heavy cream on hand. But what I do almost always have on hand is cream cheese, and that’s the secret ingredient in my easy vodka sauce, although I guess it isn’t a secret anymore!
So, while it may not be strictly (or even a little bit) traditional, you can absolutely make vodka sauce with cream cheese.
What If I Don’t Drink? What Can I Substitute for the Vodka?
No worries if you don’t have vodka in the house. You can still make a very flavorful sauce by just adding a bit of stock in place of the vodka.
It won’t be exactly the same as if you used vodka, but it will still be creamy and delicious!
If you have a question/questions about this or any other post, whether recipe or technique, don’t hesitate to get in touch. I’m happy to help.
You can leave a comment on the post, and I will respond within 24 hours. If you need an answer more urgently, please email me, and I will respond within about 4 hours (unless I’m sleeping) and often much more quickly than that.
Either way, I will answer as completely as I can. That’s why I’m here!
Other Easy Dinner Recipes To Try
Want some more easy dinner ideas? Try one of these comforting recipes. All can be ready in under 30 minutes, although you will want to chill the macaroni salad:
- Hamburger Macaroni Casserole is one of my favorite casseroles. My mom used to make it often, and it was always a hit. Made originally with canned soup mix, I update it a bit, but it is every bit as comforting as the original
- Mom-Style Macaroni Salad is my mom’s recipe. Heavy on the mustard and relish and studded with little cubes of cheese. Lord, it’s good!
- One-Pot Pimento Cheese Pasta is another easy pasta recipe that turns homemade or storebought pimento cheese into a truly Southern mac and cheese.
If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!
I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.
If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.
Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!
Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!
For the Creamy Vodka Sauce
- 2 Tablespoons extra virgin olive oil
- 1/4-1/2 teaspoon red pepper flake, to taste
- 1 24 oz jar marinara sauce
- 1/4 cup vodka, (sub water or stock if you don't want to use alcohol)
- 4 oz cream cheese, (1/2 block)
- 2 oz finely grated Pecorino Romano cheese
- 1 Tablespoon balsamic vinegar, (if needed for sweetness)
To Finish and Serve
- 1 pound your favorite hearty pasta shape such as penne
- In a medium saucepan, heat the oil until it shimmers.
- Add the pepper flake and swirl for a few seconds to flavor the oil.
- Pour in the jar of your favorite marinara sauce and stir well. Bring to a simmer and add the vodka, water or stock.
- Simmer and stir for about 5 minutes just to reduce the sauce a bit.
- Stir in the cream cheese until melted, and then stir in the grated Pecorino Romano.
- Taste, and if needed, add the balsamic for a bit of brightness. I quite liked it in mine.
To Finish and Serve
- Cook the pasta according to package directions. Boil only 7 minutes rather than 9, then drain it, reserving 1 cup of the starchy pasta water.
- Add the pasta and water to the creamy marinara sauce and stir well over high heat until the pasta is done and the sauce beautifully coats every piece of penne.
- Serve with extra grated cheese and freshly ground black pepper.
If you make your sauce while your pasta water is coming to a boil and while your pasta is cooking, I promise you dinner can be on the table in about 20 minutes!
This sauce will keep in the fridge for a good 5 days, but I doubt it will last that long!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1/6
Amount Per Serving Calories 399Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 33mgSodium 832mgCarbohydrates 43gFiber 4gSugar 9gProtein 13g
And there it is, friends. Starting with jarred pasta sauce is a great shortcut to restaurant-style flavor with minimal effort.
Thank you so much for spending some time with me and with Barilla®.
Take care, and have a lovely day.