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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 782 kcal
Course:
Main Course
Cuisine:
Italian , American
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 of salt. Bring to a boil over high heat.
Cup of Yum
Cook the pasta
- Add the penne pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and set aside.
Prepare the vodka sauce
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic, salt, pepper and red pepper flakes (if using) and cook for another 1-2 minutes, until fragrant.
- Pour in the vodka and let it simmer until it has reduced by half, about 5 minutes.
- Stir in the tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Reduce the heat to low and slowly stir in the heavy cream. Cook for another 5 minutes, until the sauce is heated through.
- Add the grated 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 fresh basil and additional parmesan cheese, if desired.
- Serve immediately.
Notes
- Add some protein: a little leftover chicken, some fish or some shrimp is perfect for this.
- Top TipsDon’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 SuggestionsServe the pasta with a side of garlic bread or a simple green salad for a complete meal.
- How to Store LeftoversRefrigerator: 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 Information
Calories
782kcal
(39%)
Carbohydrates
85g
(28%)
Protein
21g
(42%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
76mg
(25%)
Sodium
2525mg
(105%)
Potassium
930mg
(27%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
1792IU
(36%)
Vitamin C
23mg
(26%)
Calcium
298mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 782
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 85g | 28% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 76mg | 25% |
| Sodium | 2525mg | 105% |
| Potassium | 930mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 1792IU | 36% |
| Vitamin C | 23mg | 26% |
| Calcium | 298mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.