Pasta with Fire Roasted Vodka Sauce
Indulge in the rich, smoky flavors of Pasta with Fire Roasted Vodka Sauce, a luxurious spin on a classic Italian favorite. This recipe combines perfectly cooked penne or rigatoni with a creamy tomato sauce enhanced by the bold depth of fire-roasted tomatoes and a splash of vodka for a subtle, sophisticated bite. Infused with sautéed onion, garlic, and a hint of red pepper flakes for a gentle kick, this dish achieves velvety perfection with the addition of heavy cream and Parmesan cheese. Finished with a sprinkle of fresh basil, it’s an irresistible crowd-pleaser that’s easy enough for a weeknight yet impressive enough for special occasions. Serve this creamy pasta with extra Parmesan and a crusty loaf of bread, letting every bite elevate your dining experience. Keywords: creamy vodka sauce, fire-roasted tomatoes, pasta recipe, elegant Italian dinner.
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Recipe Information
Ingredients
- 12 oz pasta (penne or rigatoni recommended)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 28 oz fire-roasted tomatoes, canned (with juices)
- 0.5 cup vodka
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil, chopped
- 1 cup reserved pasta water
Instructions
Cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve 1 cup of the pasta water before draining, then set the cooked pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the canned fire-roasted tomatoes along with their juices. Use a wooden spoon to break up the tomatoes into smaller pieces.
Add the vodka to the skillet and stir to combine. Allow the sauce to simmer gently for 7-9 minutes, stirring occasionally, until the alcohol has cooked off and the flavors are melded.
Reduce the heat to low and stir in the heavy cream, cooking for another 5 minutes to let the sauce thicken slightly.
Mix in the grated Parmesan cheese, stirring until it melts into the sauce. Season with salt and black pepper to taste.
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, use the reserved pasta water to adjust the consistency, adding a little at a time until the desired texture is achieved.
Garnish with chopped fresh basil and serve immediately with extra Parmesan on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 415 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.
