Spaghettini with Tomato Vodka Sauce
Elevate your pasta night with this luxurious Spaghettini with Tomato Vodka Sauce, a creamy and aromatic dish that's a true crowd-pleaser. Delicate spaghettini is coated in a velvety sauce made with a rich blend of tomato paste, crushed tomatoes, and heavy cream, infused with the subtle warmth of vodka and a hint of spice from crushed red pepper flakes. Sautéed onions and garlic provide a fragrant base, while freshly grated parmesan cheese and chopped basil add a burst of freshness and depth. Perfect for impressing guests or cozy family dinners, this recipe comes together in just 40 minutes and is ideal for lovers of Italian-inspired comfort food. Serve it with extra parmesan and fresh basil for a restaurant-quality finish! Keywords: spaghettini, tomato vodka sauce, creamy pasta, Italian comfort food, easy pasta recipes.
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Recipe Information
Ingredients
- 400 grams spaghettini
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 3 tablespoons tomato paste
- 120 milliliters vodka
- 250 milliliters heavy cream
- 400 grams canned crushed tomatoes
- 50 grams parmesan cheese, freshly grated
- 10 grams fresh basil leaves, chopped
- 1 to taste salt
- 1 to taste black pepper
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the spaghettini according to the package instructions until al dente. Reserve 120 milliliters of the pasta water and drain the pasta.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes and sauté for 1 minute until fragrant.
Add the tomato paste to the skillet and cook, stirring constantly, for 1-2 minutes, allowing the tomato paste to deepen in color and caramelize slightly.
Carefully pour in the vodka and stir to deglaze the skillet, scraping up any browned bits. Allow the mixture to simmer for 2-3 minutes to cook off the alcohol.
Stir in the heavy cream and crushed tomatoes until the sauce is fully incorporated. Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and black pepper to taste. Add the reserved pasta water to the sauce to achieve the desired consistency.
Add the cooked spaghettini to the skillet and toss well to coat the pasta evenly with the sauce.
Remove the skillet from heat and stir in the freshly grated parmesan cheese and chopped basil leaves.
Serve immediately, garnished with additional parmesan cheese and basil if desired.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 434 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.
