Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs
Description
Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs combines short cut pasta cooked until al dente with a sauce made from sautéed onions or shallots, garlic, and tomato paste cooked to deepen flavor. Vodka is added to deglaze and release browned bits, then heavy cream and Parmesan cheese create a creamy, cheesy sauce. Salt and pepper adjust seasoning, and reserved pasta water is stirred in to achieve a silky texture.
The rosemary breadcrumbs are made separately by toasting panko in butter with fresh chopped rosemary until crisp, adding a fragrant, textured garnish that contrasts nicely with the creamy sauce. The dish is finished with extra Parmesan.
This pasta can be served immediately to enjoy the creamy sauce and crunchy topping together. It works well as a main dish complemented by a simple salad or vegetable side.
The recipe adapts slightly from its source, and the use of reserved pasta water is important to helping emulsify the sauce and achieve ideal consistency. Fresh herbs in the breadcrumbs add brightness and a toasted note to the finished plate.
Ingredients
- 1 pound pasta (I like a short cut noodle here)
- 1 cup water reserved pasta water
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 4 garlic minced, cloves
- salt
- black pepper
- ½ cup tomato paste
- 3 tablespoons vodka (I like Tito’s)
- ⅓ cup heavy cream
- ⅓ cup Parmesan Cheese plus more for topping, finely grated
rosemary breadcrumbs
- 2 tablespoons butter unsalted
- ½ cup panko breadcrumbs seasoned
- 2 tablespoons rosemary chopped, fresh
Instructions
- Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions. Be sure to reserve 1 ½ to 2 cups of pasta water for the sauce!
- While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
- Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed.
- Add the pasta to the sauce and toss well. If needed, you can stream in more of the pasta water until it’s creamy and silky. Top with the rosemary bread crumbs and a sprinkle of parmesan. Serve immediately.
rosemary breadcrumbs
- Heat the butter in a saucepan over medium-low heat. Once it’s sizzling and even browning a bit, stir in the breadcrumbs and rosemary. Cook for 2 to 3 minutes, stirring often, until golden and toasty, Throw on top of the pasta!
Notes
- Reserve pasta water to adjust sauce consistency for a smooth, creamy texture.
- Use fresh rosemary for toasted breadcrumbs to add flavor and crunch.
- Serve immediately to enjoy the contrast between creamy sauce and crispy breadcrumbs.
User Reviews
Overall Rating
5
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