Connecticut Pasta with Vodka Sauce
Indulge in the comforting elegance of Connecticut Pasta with Vodka Sauce, a creamy, flavor-packed dish that’s perfect for weeknight dinners or special occasions. This recipe combines al dente penne pasta with a luscious vodka-infused tomato and cream sauce, creating a harmonious blend of tangy, savory, and slightly spicy flavors. Sautéed onions and garlic form the aromatic base, while tomato paste, heavy cream, and Parmesan cheese deliver a rich and velvety texture. A hint of red pepper flakes adds just the right amount of heat, balanced by the fresh brightness of chopped basil garnish. Ready in just 35 minutes, this pasta masterpiece is easy to prepare yet feels indulgently gourmet—ideal for cozy family meals or entertaining guests. Serve it with crusty bread and a side salad for a complete and satisfying experience.
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Recipe Information
Ingredients
- 16 oz penne pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium, finely diced yellow onion
- 4 minced garlic cloves
- 6 oz tomato paste
- 0.5 cup vodka
- 0.75 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.25 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the finely diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for 1-2 minutes until fragrant, ensuring it does not burn.
Stir in the tomato paste, evenly coating the onions and garlic. Cook for 2-3 minutes, allowing the paste to darken slightly and develop a richer flavor.
Carefully pour in the vodka and stir well. Cook for 3-4 minutes to allow the alcohol to evaporate, leaving behind a bold flavor.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer for 3-4 minutes, stirring frequently, until the sauce is smooth and creamy.
Add the grated Parmesan cheese, red pepper flakes, salt, and black pepper. Stir until the cheese has melted and the sauce is well combined.
Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, gradually drizzle in the reserved pasta water until the desired consistency is reached.
Taste and adjust the seasoning as needed with additional salt or pepper.
Garnish with freshly chopped basil leaves and an extra sprinkle of Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 435 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
