Vodka Pasta Sauce (Pasta alla Vodka Recipe)
Creamy and flavorful, this vodka pasta sauce blends tomatoes, onions, garlic, and a splash of vodka and a little cream and parmesan for a rich, comforting pasta dish. Perfect for an easy weeknight dinner!
Servings 4
Calories 782kcal
Equipment
- Airtight container (for storing leftovers)
Ingredients
Pasta
- 12 ounces pasta short pasta like penne
- 1 tablespoon salt for pasta water
Vodka Sauce
- 2 tablespoons olive oil
- 1 cup onion finely diced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup vodka
- 28 ounces crushed tomatoes or tomato sauce
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated freshly
- 1 cup fresh basil cut into ribbons (aka chiffonade)
Instructions
Get prepped
- Fill a large pot with water and add 1 tablespoon salt. Bring to a boil over high heat.
Cook the pasta
- Add the 12 ounces pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.12 ounces pasta, 1 tablespoon salt
Prepare the vodka sauce
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the 1 cup onion (chopped) and cook until softened, about 3-4 minutes.2 tablespoons olive oil, 1 cup onion
- Add the minced 2 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper and 1/2 teaspoon red pepper flakes (if using) and cook for another 1-2 minutes, until fragrant.2 cloves garlic, ½ teaspoon salt, ½ teaspoon pepper, 1/2 teaspoon red pepper flakes
- Pour in the 1/2 cup vodka and let it simmer until it has reduced by half, about 5 minutes.1/2 cup vodka
- Stir in the 28 ounces crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.28 ounces crushed tomatoes
- Reduce the heat to low and slowly stir in the 1 cup heavy cream. Cook for another 5 minutes, until the sauce is heated through.1 cup heavy cream
- Add the 1/2 cup parmesan cheese and stir until melted and well combined. Taste and add season with salt and pepper if needed.
Combine pasta and sauce
- Add the cooked penne pasta to the skillet with the vodka sauce. Toss to coat the pasta evenly with the sauce.
Serve
- Divide among plates. Sprinkle with 1 cup fresh basil and additional parmesan cheese, if desired.1/2 cup parmesan cheese, 1 cup fresh basil
- Serve immediately.
Notes
Add some protein: a little leftover chicken, some fish or some shrimp is perfect for this.
Top Tips
Don’t cut the basil until the last minute. Remember to save some of the pasta water in case you need to thin out your sauce. Serving Suggestions
Serve the pasta with a side of garlic bread or a simple green salad for a complete meal. How to Store Leftovers
Refrigerator: Allow any leftovers to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: For longer storage, you can freeze the pasta in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat until heated through.
Don’t cut the basil until the last minute. Remember to save some of the pasta water in case you need to thin out your sauce. Serving Suggestions
Serve the pasta with a side of garlic bread or a simple green salad for a complete meal. How to Store Leftovers
Refrigerator: Allow any leftovers to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3 days.
Freezer: For longer storage, you can freeze the pasta in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat until heated through.
Nutrition
Calories: 782kcal | Carbohydrates: 85g | Protein: 21g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 76mg | Sodium: 2525mg | Potassium: 930mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1792IU | Vitamin C: 23mg | Calcium: 298mg | Iron: 4mg
