Vodka Pasta Sauce
Indulge in the rich, velvety flavors of this Vodka Pasta Sauce recipe, a perfect union of creamy decadence and bold, zesty notes. This easy-to-make sauce starts with sautéed onions and garlic, elevated with a touch of crushed red pepper for a gentle kick. Tomato paste is caramelized to yield a deep, robust flavor, then deglazed with smooth vodka to create a luscious base. A splash of heavy cream and a generous helping of Parmesan cheese bring unparalleled creaminess, while fresh basil adds a vibrant finish. Toss it with perfectly cooked penne or rigatoni for a comforting, restaurant-quality dinner ready in just 35 minutes. Ideal for date nights or weeknight indulgence, this creamy vodka pasta sauce is your new go-to recipe for a crowd-pleasing, gourmet meal.
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Recipe Information
Ingredients
- 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
- 6 ounces Tomato paste
- 0.5 cups Vodka
- 1 cup Heavy cream
- 0.75 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh basil leaves, chopped
- 16 ounces Cooked pasta (penne or rigatoni)
Instructions
Heat the olive oil and butter in a large, deep skillet over medium heat until the butter is melted.
Add the chopped onion and sauté for 5-6 minutes, or until soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for an additional 1 minute, until fragrant.
Add the tomato paste to the skillet and cook, stirring frequently, for 5 minutes. The paste should darken slightly in color and caramelize.
Carefully pour in the vodka. Stir to combine and let the mixture simmer for 2-3 minutes to allow the alcohol to cook off.
Reduce the heat to medium-low and stir in the heavy cream. Cook for 4-5 minutes, stirring constantly, until the sauce is smooth and creamy.
Add the grated Parmesan cheese, salt, and black pepper to the sauce. Stir until the cheese is fully melted and incorporated.
Taste the sauce and adjust the seasoning as needed.
Stir in the chopped basil leaves, allowing them to wilt slightly in the warm sauce.
Add the cooked pasta to the skillet and toss it in the sauce until fully coated.
Serve immediately, garnishing with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2160 mg | 46% | |
*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.
