Linguine and Summer Vodka Sauce
Indulge in the vibrant flavors of summer with this Linguine and Summer Vodka Sauce recipe—a perfect fusion of creamy, tangy, and aromatic elements that elevate your pasta night. Featuring silky linguine coated in a velvety vodka-infused tomato cream sauce, this dish is brought to life with the richness of Parmesan cheese, the warmth of crushed red pepper, and the fresh fragrance of basil. The secret lies in caramelizing tomato paste for a bold depth of flavor and deglazing with vodka for a smooth, sophisticated finish. Ready in just 35 minutes, this recipe is ideal for weeknight dinners or casual entertaining. Serve it with a crisp green salad or garlic bread for an unforgettable meal bursting with summer-inspired goodness.
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Recipe Information
Ingredients
- 12 oz linguine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small shallot
- 3 large garlic cloves
- 0.5 tsp crushed red pepper flakes
- 6 oz tomato paste
- 0.5 cup vodka
- 0.75 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, finely dice the shallot and mince the garlic. Set them aside.
In a large skillet over medium heat, warm the olive oil and butter until melted.
Add the diced shallot and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
Add the tomato paste to the skillet, stirring frequently for 2-3 minutes, until it deepens in color and begins to caramelize.
Pour in the vodka and stir well, scraping the bottom of the pan to deglaze. Bring the mixture to a simmer and cook for 2-3 minutes to cook off the alcohol.
Lower the heat and slowly stir in the heavy cream. Simmer for 3-4 minutes, stirring occasionally, until the sauce is smooth and creamy.
Add the grated Parmesan cheese to the sauce and stir until fully melted. Season with salt and black pepper to taste.
Toss the cooked linguine into the sauce, adding a splash of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
Garnish with freshly torn basil leaves and serve immediately with extra Parmesan, if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 421 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.
