• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Sequined Life logo
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • Γ—

    Home Β» Recipes Β» Dips, Sauces, Spreads, and Spices

    Lightened Up Vodka Sauce

    Published: Apr 16, 2018 Β· Modified: Dec 25, 2018 by Alyssa Β· This post may contain affiliate links.

    Jump to Recipe Print Recipe Share via Email

    This recipe for lightened up/light vodka sauce is a healthier way to enjoy Italian comfort food. This easy homemade vodka sauce substitutes in fat-free half-and-half for a lower fat but creamy sauce without any worries of it separating.

    A dinner plate of ravioli and vodka sauce garnished with fresh basil.

    If there's ever a sauce that screams Italian-ish comfort food, I think it would be vodka sauce. Penne alla vodka was a staple at so many catered Italian gatherings and restaurants when I was growing up that I can't even begin to quantify how many pounds of it I've eaten in my lifetime.

    More than a trivial amount, that's for sure.

    A sauce pan of vodka sauce with a wooden spoon in it.

    It was also something I so closely associated with other people (i.e. restaurants) making that I never thought to make myself at home. Until now! Or, at least until a few years ago when this lightened up/light vodka sauce first hit the blog. It's the same delicious recipe, just with improved photos.

    A sauce pan of vodka sauce surrounded by dry pasta and salt and pepper shakers.

    I know you're supposed to get agita thinking about using fat-free dairy in sauces, especially ones that feature acidic ingredients such as tomatoes. I know, I know.

    I've thrown caution to the wind and experimented with low or no fat dairy in cooking before and have ended up eating a reheated frozen veggie burger for dinner because of the whomp status of my Plan A meal. But this recipe has turned out exactly as I've hoped for each and every time I've made it, so I suppose I'm a bit superstitious.

    Each time, I stirred together the heavy cream and fat-free half and half before adding it at once to the sauce. In a silly way it seems like I'm trying to pull a fast one on the sauce, but logically I figured mixing full fat + no fat = some fat, and some fat dairy > no fat dairy as far as sauces go.

    A serving of vodka sauce over ravioli in a shallow bowl.

    Each time I also watch the sauce simmer with a critical eye; ready to pounce on the first sign of grainy separation or curdling, but my fears always go unrealized. Instead, the veggie burgers stayed put in the freezer and we inhale this creamy, slightly spicy, can't-believe-it's-lightened up, can-I-please-eat-it-with-a-ladle vodka sauce.

    With a side of pasta, of course. πŸ˜‰

    Light vodka sauce recipe notes:
    • I would not use all fat-free half-and-half as that likely would not add enough fat to maintain a cohesive and creamy texture to this lightened up vodka sauce.
    • The crushed red pepper flakes add a small amount of flavor. They definitely don't make it spicy.
    • You definitely don't need to use a premium vodka here, but keep in mind if you're buying a whole bottle, you'll have to use it somehow. Maybe in these pomegranate moscow mules?
    • Extra vodka sauce makes a delicious ingredient in this vodka sauce pasta bake with crispy panko and bacon!
    A dinner plate of ravioli and vodka sauce garnished with fresh basil.

    Lightened Up Vodka Sauce

    This recipe for lightened up vodka sauce is a healthier way to enjoy Italian comfort food. This easy homemade vodka sauce substitutes in fat-free half-and-half for a lower fat but creamy sauce without any worries of it separating.
    4.73 from 18 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 9 servings
    Calories: 133kcal
    Author: Alyssa

    Ingredients

    • 2 tablespoon olive oil
    • Β½ onion, diced
    • Β½ cup vodka
    • 1 28-oz can crushed tomatoes
    • 3 cloves garlic, minced
    • 1 teaspoon dried basil
    • Β½ teaspoon dried oregano
    • ΒΌ teaspoon red pepper flakes, optional
    • 4 oz heavy cream
    • 4 oz fat-free half and half
    Prevent your screen from going dark

    Instructions

    • Add olive oil and diced onion to a medium saucepan set over medium-low heat. Stir occasionally and let onion cook for about 5 minutes, or until onion pieces have begun to soften.
    • Slowly pour in vodka. Cook for 7-9 minutes, or until onion pieces have browned slightly.
    • Add crushed tomatoes, garlic, basil, oregano, and red pepper flakes, if using. Stir everything together and cook for 15-20 minutes. Stir occasionally.
    • In a small bowl or measuring cup, stir together heavy cream and fat-free half and half. Once tomato and onion mixture has cooked for 15-20 minutes in the above step, pour in cream mixture, stirring constantly while pouring. Cook for 5 minutes over medium-low heat while stirring frequently, then reduce heat to low to cook for 8-10 minutes, stirring occasionally.
    • Pour over pasta to serve or use in place of tomato sauce in your favorite recipes.

    Notes

    Sauce can be refrigerated for several days.

    Nutrition

    Calories: 133kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 153mg | Potassium: 13mg | Fiber: 2g | Sugar: 3.6g | Calcium: 40mg | Iron: 1.4mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
    « Healthy Chicken Salad Lettuce Wraps
    Oven Baked Buffalo Chicken Thighs »
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. Dawn says

      February 07, 2022 at 1:27 pm

      I don't have heavy cream but I do have light cream on hand. Hope that will work I'm making tonight πŸ™‚ Thanks!

      Reply
      • Alyssa says

        February 07, 2022 at 3:39 pm

        Hi Dawn, that should work fine. I hope you enjoy!

        Reply
    2. Tami says

      August 01, 2020 at 6:50 pm

      4 stars
      I do not even know how I stopped up right here, however I believed this publish used to be
      good. I do not understand who you are but definitely you're going to a well-known blogger if you happen to are not already.
      Cheers!

      Reply
      • Alyssa says

        August 01, 2020 at 10:39 pm

        Thank you, Tami!

        Reply
    3. Cindy says

      July 06, 2020 at 10:56 pm

      Hello,
      Can you use fresh tomatoes instead of canned crush tomatoes? If yes, how many tomatoes? Thank you I’m excited to try this recipe as I love vodka sauce a lot.

      Reply
      • Alyssa says

        July 10, 2020 at 9:17 am

        Hi Cindy, I haven't used fresh tomatoes in this particular recipe before but I think they would work, but they'd need some extra prep. You might want to blanch and peel them so you can remove the skins, and then either roast them or chop them up and allow them ample time to cook down in the saucepan to form a more sauce-like consistency. As for a rough estimate, maybe around 2 lbs of fresh tomatoes? Hopefully that helps some!

        Reply
    4. Kary says

      May 17, 2019 at 7:41 am

      Can this be frozen?

      Reply
      • Alyssa says

        May 17, 2019 at 8:46 am

        Hi Kary, this sauce could be frozen just fine. I'd let it cool to room temperature before pouring it into a large plastic bag, sealing, and then laying flat in the freezer. It should be good for at least a few months. Then when ready to use I'd stick it in the fridge to thaw fully and then heat on the stove. You might notice the texture isn't as smooth as it was before freezing, but stirring while it heats should bring it back.

        Reply
    5. Liz says

      April 18, 2018 at 6:15 am

      5 stars
      I will be making this again and again! It's one of my picky daughter's favorite pasta recipes and now so much less guilt for me to go back for seconds!

      Reply
    6. Sues says

      April 17, 2018 at 10:59 pm

      5 stars
      I always forget about vodka sauce, but then every time I have it, I remember how much I love it. This is perfection!

      Reply
    7. marcie says

      May 06, 2014 at 6:55 pm

      I've never had a vodka sauce, and this looks just amazing! I might toss it into salad, too. haha This must take pasta to a whole new delicious level!

      Reply
      • Alyssa says

        May 07, 2014 at 8:23 pm

        Thank you Marcie! Vodka sauce is definitely a treat...whether it's on pasta or salad! πŸ™‚

        Reply
    8. Christine @ Cooking with Cakes says

      May 05, 2014 at 12:33 pm

      I love using FF h&h in my vodka sauce, it's the perfect fix without losing that yummy velvety texture! this looks so good Alyssa, and I am obsessed with that bowl!

      Reply
      • Alyssa says

        May 07, 2014 at 8:20 pm

        Yesss, I so agree! FF half & half for the win. And thanks! Pasta is a staple around here for sure.

        Reply
    9. Tina @ Tina's Chic Corner says

      May 02, 2014 at 1:18 pm

      I've been looking for a lighter version of vodka sauce! Thanks so much for ending my search. πŸ™‚ This looks deeeeelicious!

      Reply
      • Alyssa says

        May 04, 2014 at 2:24 pm

        Thanks Tina! Vodka sauce is definitely an indulgence, but I'm very glad to have concocted a healthier version that's still just as satisfying!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of a woman smiling with a text overlay reading well, hey there.

    Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more β†’

    As Featured In...

    A collage of publication logos.

    Simple, Tested Basics

    • The Best Homemade Taco Seasoning
    • Oven Roasted Sweet Potatoes
    • Oven Roasted Frozen Broccoli
    • How to Caramelize Onions
    • How to Make Croutons
    • Easy Homemade Pizza Dough
    • Air Fryer Baked Potato
    • How to Roast Garlic

    Popular Recipes

    • Instant Pot Buffalo Chicken
    • Healthy Peanut Butter Cookies
    • Italian Baked Turkey Meatballs
    • Southern Instant Pot Collard Greens
    • Italian Anise Cookies
    • Slow Cooker Buffalo Chicken

    Footer

    ↑ back to top

    About

    • About Me
    • Contact

    Policies

    • Privacy Policy & Disclosure
    • Accessibility Statement

    More

    • Recipe Index
    • Dinner Hall of Fame
    • Instant Pot Recipes
    • Air Fryer Favorites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2013 - 2023 My Sequined Life