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Keto Sauces

Vodka Sauce

When I crave a creamy, decadent pasta sauce that won't derail my low-carb goals, this keto vodka sauce always hits the spot. It's rich with savory prosciutto, aromatic garlic, and a gentle kick from pepper-infused vodka, all swirled into a velvety tomato cream base. Every spoonful feels indulgent, yet it fits perfectly into a ketogenic lifestyle, especially when served over spiralized zucchini or grilled chicken.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 380 Calories
Vodka Sauce

Ingredients

  • cup vodka
  • teaspoon crushed red pepper flakes
  • tablespoons olive oil
  • /4 pound prosciutto, chopped
  • large clove garlic, minced
  • tablespoons chopped fresh parsley
  • tablespoons chopped fresh basil
  • salt and pepper to taste
  • (28 ounce) can roma tomatoes, with juice
  • (8 ounce) cans tomato sauce
  • cup heavy cream

Instructions

  1. Step 1

    Start by infusing the vodka with crushed red pepper flakes

  2. Step 2

    I let this sit for about an hour to draw out the heat. Then, heat olive oil in a large skillet over medium heat. Sauté the chopped prosciutto, minced garlic, fresh parsley, and basil together, seasoning with salt and pepper as they cook. Once the prosciutto becomes evenly brown and fragrant, pour in the vodka mixture. Let it simmer for 10 minutes, allowing the alcohol to cook off and the flavors to meld. Next, crush the roma tomatoes by hand or with a spoon, and add them to the skillet along with the tomato sauce and one can of water (using the tomato sauce can to measure). Stir everything together and let it bubble gently for 15 minutes. Finally, lower the heat and stir in the heavy cream. Cook for just 2 more minutes until the sauce becomes silky and thick. I find this sauce clings beautifully to low-carb pasta alternatives.

Chef's Tip

I always opt for top-notch, sugar-free tomato sauce and whole canned tomatoes to keep carbs in check without sacrificing authentic taste. For an ultra-smooth finish, I like to pulse the cooked sauce with an immersion blender before swirling in the cream.

Storage Tips

Keep any extra sauce chilled in a sealed container for up to four days. When reheating, warm it slowly on the stove, stirring often, and thin with a splash of water or additional cream if needed.

Variation Tips

For a different flavor profile, swap prosciutto with pancetta, which adds a milder saltiness. If fresh herbs are scarce, dried Italian seasoning works in a pinch—use half the amount. This sauce pairs wonderfully with zucchini noodles, but it's equally satisfying over steamed broccoli or cauliflower rice.

Frequently Asked Questions