This creamy homemade vodka sauce is one of those recipes you’ll want to keep on repeat. While it’s not a traditional vodka sauce, it’s inspired by the classic flavors — deep tomato richness, a subtle tang from vinegar, and a creamy finish that brings everything together. Zucchini and carrot get blended right into the sauce for added bulk and natural sweetness, but once it’s blended, they’re completely undetectable. Flavorful and family-friendly? Sign me up!
Not to mention, this makes a big batch of rich, savory vodka sauce you can stash in the fridge or freezer for busy weeknights. And, it’s easy to scale down if you don’t need the full 2.5–3 quarts the recipe yields. Ideal, delicious, and totally chef’s kiss.
Creamy Vodka Sauce with Hidden Veggies
I’m a registered dietitian, so I can’t help but share some (of the many!) nutritional benefits with you. And let me tell you, this version of vodka sauce leans into flavor and nourishment.
The tomato base delivers lycopene and antioxidants, while zucchini and carrot add fiber and micronutrients without changing the taste or texture. Blending cottage cheese into the sauce gives it that velvety, creamy feel while boosting protein, making this a more balanced, high-protein pasta sauce you can feel good about serving.
The end result is a smooth, creamy tomato sauce that tastes indulgent but is made with simple, real ingredients — and no added sugar (major win!).
A Freezer-Friendly Sauce for Easy Meals
One of the best parts about this homemade vodka sauce is how versatile and freezer-friendly it is. Keep it on hand for quick dinners by tossing it with pasta and sautéed veggies, spooning it over toasted sourdough with cheese for an easy French bread–style pizza, or using it as the base for baked ziti.
It’s also a great way to use up extra summer zucchini and makes meal prep feel effortless when life gets busy. Whether you’re cooking for the week ahead or stocking your freezer, this is a sauce you’ll reach for again and again. Hope you love it!
Ingredients You’ll Need:
For the Meat:
- Olive oil
- Ground pork Italian sausage (casings removed)
- Lean grass-fed ground beef (90/10)
- Kosher salt
- Freshly cracked black pepper
For the Sauce:
- Diced yellow onion (about 1 large onion)
- Diced zucchini (about 1 medium zucchini)
- Diced carrot (about 1 large carrot)
- Garlic cloves (minced)
- Dried oregano
- Fresh thyme leaves
- Kosher salt
- Crushed red pepper flakes (optional)
- Tomato paste
- Red wine vinegar
- Whole peeled tomatoes
- Beef bone broth (I like Kettle & Fire)
- Whole milk lactose-free cottage cheese (I like Good Culture)
- Julienned fresh basil
How To Make Creamy Homemade Vodka Sauce (With Hidden Veggies)
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
- Brown the meat. Heat olive oil in a large Dutch oven, then add the sausage and ground beef. Let it sear undisturbed before breaking it up and cooking until fully browned. Remove and set aside.
- Sauté the vegetables. In the same pot, cook the onion, zucchini, and carrot until soft and translucent, building flavor in the leftover drippings.
- Build the base. Stir in the tomato paste, herbs, and seasonings, allowing the paste to cook down and deepen in color before deglazing with red wine vinegar.
- Simmer the sauce. Add the tomatoes and broth, bring to a low boil, then reduce to a simmer until slightly reduced.
- Blend until smooth. Remove from heat and blend the sauce until mostly smooth using an immersion blender.
- Finish the sauce. Stir in the cottage cheese, return the meat to the pot, and let everything simmer briefly before finishing with fresh basil.
- Cool and store. Let the sauce cool completely, then transfer to airtight containers, leaving a little space at the top if freezing. Store in the fridge for up to one week or freeze for longer storage.
Recipe Substitutions & Questions
Here are a few easy swaps and substitutions to help you customize this homemade vodka sauce with hidden veggies based on what you have on hand or your dietary needs.
- Meat: You can use all ground beef or all Italian sausage if preferred, or substitute ground turkey or chicken for a lighter option (just be sure to season well).
- Cottage cheese: Whole milk cottage cheese gives the creamiest texture, but ricotta cheese works as a close substitute. Greek yogurt can be used in a pinch, though it will add a bit more tang.
- Zucchini & carrot: Feel free to swap in other mild vegetables like yellow squash, cauliflower, or even extra onion — once blended, the sauce will stay smooth and flavorful.
- Bone broth: Any broth or stock will work here, including chicken or vegetable broth, depending on what you have on hand.
- Red wine vinegar: Apple cider vinegar or balsamic vinegar can be used instead; balsamic will add a slightly sweeter note.
- Fresh herbs: If you don’t have fresh thyme or basil, dried herbs can be used — just reduce the amount by about half.
- Heat level: Crushed red pepper flakes are optional and can be adjusted up or down, or omitted entirely for a milder sauce.
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Is homemade vodka sauce actually made with vodka?
Traditional vodka sauce typically includes vodka, but this homemade vodka sauce is inspired by the classic flavors rather than following a traditional method. Instead of vodka, red wine vinegar adds a subtle tang that balances the rich tomato base and creamy finish, giving you a similar depth of flavor without needing alcohol.
Can you taste the vegetables in this vodka sauce?
No — once the sauce is blended, the zucchini and carrot become completely undetectable. They add subtle sweetness, body, and nutrients to the sauce without changing the classic creamy vodka sauce flavor or texture, making this a great option for picky eaters or veggie skeptics.
More Sauce & Pasta Recipes You’ll Love
- Spicy Penne Alla Vodka With Meatballs
- Italian Meatballs in Homemade Marinara
- The Best Beef Bolognese
- Crockpot Chicken Bolognese
- Protein-Packed Beef & Zucchini Lasagna
- One Pan Lasagna Skillet
- High-Protein Smoky Andouille Sausage Pasta
Creamy Homemade Vodka Sauce (With Hidden Veggies)
Ingredients
For the Meat:
- 1 tablespoon olive oil
- 1 pound ground pork Italian sausage (casings removed)
- 1 pound lean grass-fed ground beef (90/10)
- 1 teaspoon kosher salt
- Freshly cracked black pepper
For the Sauce:
- 2 cups diced yellow onion, (about 1 large onion)
- 2 cups diced zucchini, (about 1 medium zucchini)
- 1 cup diced carrot, (about 1 large carrot)
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes, (optional)
- 1 6 oz. can tomato paste
- 2 tablespoons red wine vinegar
- 1 28 oz. can whole peeled tomatoes
- 1 cup beef bone broth, (I like Kettle & Fire)
- 1 cup whole milk lactose-free cottage cheese, (I like Good Culture)
- ½ cup julienned fresh basil
Instructions
For the Meat:
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
- Once hot, add the sausage and the ground beef. Season with salt and pepper. Let the meat sear, undisturbed, for 4 minutes before stirring, breaking the chunks up with a wooden spoon. Continue to cook until the meat has browned and is cooked through, about 4 to 6 more minutes.
- Using a slotted spoon, remove the meat from the pot and set aside. If you have a lot of juice and grease in the pan, drain it off until 2 tablespoons remain. If the pan is dry at all, add 1 tablespoon of olive oil.
For the Sauce:
- Turn the heat down to medium. Add the onion, zucchini, and carrot to the pot. Stir to combine and cook, stirring occasionally, until the veggies are translucent, about 8 minutes.
- Season with dried oregano, fresh thyme, salt, pepper flakes (if using), and pepper. Add the tomato paste and stir to combine. Cook, allowing the tomato paste to melt into the veggies and stirring intermittently, about 5 minutes.
- Add the red wine vinegar and stir, picking up any browned bits. Cook for one minute.
- Add in the tomatoes and bone broth. Stir to combine and bring to a low boil.
- Reduce the heat to medium-low, allowing the sauce to simmer, uncovered, for 10 to 15 minutes. The sauce will slightly reduce. Remove from the heat.
- Add the cottage cheese directly to the pot. Using an immersion blender, blend the sauce until it is mostly smooth. (You can also do this in a high-speed blender, but you must wait for the sauce to cool down considerably, or it will spill when blending.)
- Add the meat and the juices back to the pot. Turn the heat back to low and allow the sauce to cook for about 5 more minutes, allowing the flavors to really meld. Finish with fresh basil.
To Store:
- Allow the sauce to cool entirely before transferring to quart-sized containers. Leave about a centimeter of space between the sauce and the top of the container. Top with the lids and transfer to the freezer.The sauce will last up to 5 months in the freezer, and about 1 week in the fridge.
Notes
- Meat: You can use all ground beef or all Italian sausage if preferred, or substitute ground turkey or chicken for a lighter option (just be sure to season well).
- Cottage cheese: Whole milk cottage cheese gives the creamiest texture, but ricotta cheese works as a close substitute. Greek yogurt can be used in a pinch, though it will add a bit more tang.
- Zucchini & carrot: Feel free to swap in other mild vegetables like yellow squash, cauliflower, or even extra onion — once blended, the sauce will stay smooth and flavorful.
- Bone broth: Any broth or stock will work here, including chicken or vegetable broth, depending on what you have on hand.
- Red wine vinegar: Apple cider vinegar or balsamic vinegar can be used instead; balsamic will add a slightly sweeter note.
- Fresh herbs: If you don’t have fresh thyme or basil, dried herbs can be used — just reduce the amount by about half.
- Heat level: Crushed red pepper flakes are optional and can be adjusted up or down, or omitted entirely for a milder sauce.
