Description
A rich and creamy vodka sauce pasta with fresh basil and parmesan that is quick, easy, and perfect for any occasion. This comforting Italian-inspired dish features a silky tomato vodka sauce that clings to penne or rigatoni pasta.
Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, softened
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1/4 cup (60 ml) vodka
- 1 cup (240 ml) heavy cream
- 1/2 cup fresh basil leaves, roughly chopped
- 3/4 cup freshly grated parmesan cheese
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz penne or rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water before draining.
- Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for about 5 minutes until soft and translucent.
- Add 3 minced garlic cloves and cook for another minute until fragrant, avoiding burning the garlic.
- Stir in 3 tablespoons tomato paste and cook for 2 minutes, stirring constantly.
- Carefully add 1/4 cup vodka and stir. Let it simmer gently for 3-4 minutes to cook off the alcohol.
- Pour in the 28 oz can of crushed tomatoes. Stir well and bring to a simmer. Let the sauce cook for 10-12 minutes uncovered, stirring occasionally.
- Reduce heat to low and slowly stir in 1 cup heavy cream. Mix until the sauce turns pinkish-orange and is silky smooth.
- Season with salt, freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Let the sauce cook another 2-3 minutes.
- Add the drained pasta to the skillet, tossing gently to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
- Remove the pan from heat. Stir in 1/2 cup chopped fresh basil and 3/4 cup freshly grated parmesan cheese. Toss until cheese melts and basil is fragrant.
- Serve immediately, garnished with extra parmesan and basil leaves if desired.
Notes
Do not overcook the pasta; al dente texture is best. Stir in parmesan off the heat to prevent sauce from splitting. Reserve pasta water to loosen sauce if needed. Use fresh ingredients for best flavor. Vodka should simmer long enough to cook off alcohol. For dairy-free, substitute heavy cream with coconut cream and use vegan parmesan. Gluten-free pasta can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 575
- Sugar: 8
- Sodium: 450
- Fat: 27.5
- Saturated Fat: 15
- Carbohydrates: 62.5
- Fiber: 4.5
- Protein: 16.5
Keywords: creamy vodka sauce pasta, homemade pasta sauce, fresh basil pasta, parmesan pasta, easy pasta recipe, Italian pasta dish, weeknight dinner, comfort food