Recipe details
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Pasta in Vodka Sauce
45min
6 servings
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This classic Italian-American dish features penne pasta tossed in a creamy, tomato-based sauce with a kick of vodka. The vodka enhances the flavors of the tomatoes and cream, resulting in a rich and satisfying pasta dish that's perfect for a special occasion or a comforting weeknight meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content
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Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Cook pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Prepare onion and garlic
While the pasta cooks, peel and finely chop the onion. Peel and mince the garlic cloves.
Sauté onion and garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes, and cook for an additional 1-2 minutes.
Add tomatoes and vodka
Add the crushed tomatoes and vodka to the skillet. Stir to combine and bring the sauce to a simmer. Cook, stirring occasionally, until the alcohol has evaporated and the sauce has thickened slightly, about 10-15 minutes.
Add cream and seasonings
Stir in the heavy cream, salt, and black pepper. Simmer for an additional 5 minutes, or until the sauce is heated through and has reached your desired consistency.
Prepare basil
While the sauce simmers, roughly chop the fresh basil leaves.
Combine pasta and sauce
Add the cooked penne pasta to the skillet with the vodka sauce. Toss to coat the pasta evenly, adding some of the reserved pasta cooking water if needed to thin the sauce.
Add cheese and basil
Remove the skillet from heat and stir in the grated Parmesan cheese and chopped basil.
Serve
Divide the pasta in vodka sauce among serving plates and serve hot as a main course.
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