This vodka sauce is the combination of vodka, cream, fresh garlic, shallot, tomatoes, and parmesan cheese results in a creamy, slightly tangy, and utterly comforting sauce!
Pasta alla Vodka is popular for a good reason as it is such a beautiful and tasty dish. I like to keep it simple but always recommend quality ingredients. Using crushed canned tomatoes helps to cut down time and, in my opinion, Cento is the best! Even with crushed tomatoes I like to pop the sauce in a food processor with fresh basil and puree to an ultra-smooth texture. The fresh basil adds a great flavor, and we get all the little chunks mixed up We add cream, parmesan and then wrap the sauce around tubular pasta. IT IS SO GOOD!
Just look at it!
You can eat the pasta as is or top with a protein. I like to make quite simple breaded and baked chicken breast with it sometimes. It is flavorful and bakes while the sauce is cooking so you can serve it all together with no fuss.
You can find that recipe here – Easy Sheet Pan Chicken
Okay let’s get started!
Pasta Alla Vodka
Equipment
- food processor or blender
Ingredients
- 16 oz pasta like penne or rigatoni I like to use rigatoni
- 3 tbsp extra-virgin olive oil
- 1/4-1/2 cup minced shallot
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 28 ounce can crushed tomatoes I love CENTO brand
- 1 tbsp tomato paste I like to buy it in squeeze tubes and keep in the refrigerator
- 1/3 cup vodka
- 2 tbsp fresh chopped basil
- 1 cup heavy whipping cream
- 1/4 cup grated parmesan cheese plus more for garnish
Instructions
- In a large saute pan or medium sized Dutch oven, heat the oil over medium heat. Add the garlic and onion. Saute for 3-4 minutes.
- Add the salt, pepper, and red pepper flakes. Mix well and cook for 1 minute.
- Pour in the tomatoes and vodka. Let it simmer for 5 minutes, stirring a couple times. Next goes the tomato paste. Stir well and then turn the heat to low.
- Partially cover the sauce and let it simmer for 10 minutes. Stir occasionally.
- While that is simmering, start the noodles. Drop the pasta in 1 tbsp. salted boiling water and cook until aldente.
- Now transfer the sauce into a food processor and add the basil. Puree until nice and smooth.
- Return the sauce to the pan and stir in the cream.
- Next goes the parmesan cheese. Stir well. Taste and add any additional satl and pepper.
- Now to the party goes the pasta. Mix it all together and serve immediately.
- I like to add some extra parmesan.
- ENJOY!
