Low Sodium Creamy Vodka Pasta
Indulge in the rich and velvety flavors of Low Sodium Creamy Vodka Pasta—a lighter twist on the classic Italian-inspired dish designed to satisfy without compromising your dietary needs. Featuring tender penne pasta smothered in a luscious vodka-infused tomato and cream sauce, this recipe is crafted with no added salt, unsalted butter, and low sodium ingredients for a heart-healthy option. Fragrant garlic and red pepper flakes lend a subtle kick, while fresh basil adds a burst of aromatic freshness to each bite. Perfectly balanced and easy to prepare in just 40 minutes, this low sodium pasta masterpiece is ideal for weeknight dinners or cozy gatherings. Garnish with optional Parmesan for a finishing touch, and serve warm for a comforting, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 0.5 cup vodka
- 1 cup tomato puree (no added salt)
- 1 cup heavy cream
- 0.5 tsp red pepper flakes
- 0.25 tsp freshly ground black pepper
- 0.25 cup grated Parmesan cheese (optional, low sodium if available)
- 0.5 cup fresh basil leaves, chopped
Instructions
Bring a large pot of water to a boil. Add the penne pasta and cook until al dente according to package instructions, typically around 10-12 minutes. Drain the pasta and set aside.
In a large skillet over medium heat, melt the unsalted butter and olive oil together.
Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the vodka and let it simmer for about 5 minutes to let the alcohol evaporate, which will reduce the vodka's potency and meld it with the garlic.
Stir in the tomato puree and bring to a simmer. Cook for another 5 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and slowly whisk in the heavy cream, mixing until the sauce is smooth and creamy.
Add the red pepper flakes and freshly ground black pepper to the sauce. Stir well to combine.
If using grated Parmesan, stir it into the sauce until it melts and integrates well.
Add the cooked pasta to the skillet, gently tossing to coat the pasta evenly with the sauce.
Continue cooking for about 2 minutes to ensure the pasta is heated through.
Remove the skillet from the heat and sprinkle the chopped fresh basil over the pasta before serving.
Serve the creamy vodka pasta warm, garnishing with additional basil or a sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 278.6 g | 101% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 10.7 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2073 mg | 44% | |
*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.
