Creamy Cherry Tomato Pasta alla Vodka
User Reviews
4.7
Creamy Cherry Tomato Pasta alla Vodka
Description
This recipe begins by cooking short-cut pasta to just before al dente. Meanwhile, yellow onion is gently sautéed in olive oil until colored, then smashed garlic and fresh herbs including oregano, basil, and thyme, plus crushed red pepper flakes are added to infuse the oil. Fresh cherry tomatoes are cooked until their skins burst and they reduce into a jammy consistency. The mixture is blended smooth and returned to the pan.
Vodka is added to the sauce off heat, then the pan returns to medium to let the alcohol evaporate. Heavy cream enriches the sauce creating a velvety finish. Cold butter and finely grated Parmesan are stirred in at the end, enriching both texture and flavor. Seasoning with salt and pepper is adjusted to taste.
Served tossed with pasta and extra Parmesan and torn basil leaves, this dish balances bright tomato acidity with creamy and herbaceous notes. It works well as a main course and can be paired with a light salad or garlic bread.
The notes suggest making the sauce ahead for meal planning, storing it refrigerated for up to five days or freezing for up to six months. Reheating instructions include gently warming the sauce and combining it with freshly cooked pasta and pasta water for ideal consistency.
Ingredients
- 1/4 cup olive oil
- 1 yellow onion diced, small
- 4 oregano fresh, sprigs
- 1/2 cup basil fresh leaves
- 4 thyme sprigs, fresh
- Pinch crushed red pepper flakes
- 8 cloves garlic smashed
- 4 pints cherry tomatoes fresh
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1/3 cup vodka
- 1 cup heavy cream
- 12 ounces short cut pasta your favorite
- 1/2 cup Parmesan Cheese finely grated
- 4 tbsp butter cubed, cold
- salt to taste
- black pepper to taste
- Parmesan Cheese for serving, grated
- basil for serving, torn leaves
Instructions
- Begin bringing a large pot of water to a boil. Salt it with 2 teaspoons of kosher salt. While waiting for it to boil, start on your vodka sauce. When it's boiling, add the pasta and cook until just before al dente.
- Pour the olive oil into a large sauté pan over medium heat. Put the diced yellow onion in the pan and cook until they begin to get some color, about 5 minutes. Add the garlic, oregano, basil, thyme, red pepper flakes and stir them gently in the oil and onions for a minute to get them fragrant.
- Add the cherry tomatoes to the pan and sauté for about 10 minutes, until the tomato skins burst. Let them simmer in the pan for another 5 minutes, mush them a little with a wooden spoon to let them get jammy and reduce some of the liquid.
- Turn the heat off and pour the tomato sauce into a high powered blender. Blend until smooth, then pour the tomato sauce back into the sauté pan.
- Get the pan back onto medium heat. Whisk in the vodka, let the alcohol evaporate for 3 minutes, then stir in the heavy cream. Taste for seasoning and season with kosher salt and black pepper as needed. Turn the heat to low.
- Toss the cooked pasta in the sauce, it'll finish cooking in it, absorbing the flavors.
- Add the parmesan cheese, stirring until the parmesan is completely incorporated. Add the cubed butter and stir until the butter is just melted in.
- Serve hot and top with more basil and parmesan cheese.
Notes
- The sauce can be prepared ahead and stored airtight in the refrigerator for up to five days for convenient meal prep.
- To reheat, warm the sauce gently in a small pan and add freshly cooked pasta with a bit of pasta water to loosen the sauce.
- Vodka sauce freezes well; store in freezer-safe containers for up to six months.
- Thaw frozen sauce overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 489kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 15g | 88% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 556mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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