How long it takes: 25 minutes Equipment you’ll need: pasta pot, colander, and skillet Servings: 6 Well, here’s the scoop. The ethanol in vodka has the ability to carry aromatic compounds. Since smell and taste are closely intertwined, the fact that the aroma of vodka pasta is heightened means the taste is too. The alcohol also keeps the rich sauce emulsified and creamy which is why vodka sauce has such an irresistible velvety texture.
Creamy Vodka Pasta Recipe
A restaurant-style dinner at home. I think what I love most about this recipe is the fact that it really does taste like a restaurant meal. Even better, vodka sauce is very simple which means it’s achievable in any home kitchen (without a jar!). You can do this!
Quick and easy. With only 10 minutes of prep time and 15 minutes of cooking, this vodka pasta recipe is ideal for busy weeknights. You just might have everything you need already in your pantry and refrigerator because the ingredients are pretty basic. We tested this recipe multiple times because we really wanted to make it a one pot pasta recipe for you but that method truly does not work for this vodka pasta. That being said, this is not a difficult recipe.
Versatile. Vodka pasta can stand alone as a main dish or you can pair it with roasted broccoli or sliced air fryer Italian sausage. Keep reading for more ideas.
Ingredient Notes
Pasta: Penne pasta is the classic for pairing with vodka sauce but you can use any shape you like. Just make sure you buy a quality pasta. It really does make a difference! Onion and Garlic: The sauce is flavored with these two aromatics. A yellow cooking onion is perfect and I always use fresh garlic for the best flavor. You’ll need a bit of olive oil to sauté the onion which should be very finely diced. This sauce should be smooth, not with chunky bits of vegetables. Red Pepper Flakes: You can adjust the amount to your liking. Spicy vodka sauce is quite good! Vodka: No need for anything pricy but when cooking with alcohol, I try to avoid the cheapest option too. One or two steps above the cheapest is usually my sweet spot. This recipe is also a great way to use that vodka you bought for a special drink recipe more than a year ago (as long as it’s plain vodka, not flavored!). Tomato Paste: Instead of the usual canned tomatoes, vodka sauce is made with tomato paste for rich, concentrated tomato flavor. Heavy Cream: Heavy cream is essential for creamy, silky-smooth pasta sauce. Butter: A couple tablespoons of butter melted in at the end of the cooking time also contributes to the velvety richness of this vodka pasta recipe. Parmesan Cheese: Shredding your own is a must! The store-bought shredded cheese doesn’t melt as smoothly. Fresh Basil or Parsley: Often a garnish is optional but for this recipe, a handful of freshly chopped herbs is necessary to balance the richness of the sauce. I prefer basil but if it isn’t available, flat leaf parsley can stand in its place.
How to make This Vodka Pasta Recipe
Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. When the pasta is al dente, scoop out a cup of the cooking water and set it aside, then drain the pasta in a colander over the sink. Sauté the onions. While the pasta cooks, heat the olive oil in a large skillet set over medium heat. Make sure you choose a skillet that’s large enough to accommodate the pasta which will be stirred into the sauce at the end of the cooking time. Add the onions and salt to the oil, and cook for 3 to 4 minutes, or until the onions are softened. If they begin to brown, turn down the heat. Add tomato paste, garlic, red pepper. Stir in the can of tomato paste, finely minced garlic, and red pepper flakes to the skillet; cook, stirring constantly, for a minute or until the garlic is fragrant. Add vodka and cream. Pour the vodka into the pan and simmer for 2 to 3 minutes, or until slightly reduced. Meanwhile, warm the cream in the microwave for 30 seconds while the sauce simmers. Reduce the heat to low (important!) and slowly stir in the cream. Add cooked pasta to the pan. Stir the pasta into the sauce, folding it in until it’s coated with sauce. Slowly add the pasta cooking water, a little bit at a time, as needed to thin the sauce. I usually stir in about a quarter-cupful but you may decide to add more or less. Stir in butter and cheese. Over low heat, add the butter and shredded Parmesan cheese. Try not to dump the cheese in all at once; it’s better if you add it somewhat slowly. Once the butter and cheese are melted and incorporated into the sauce, the pasta is ready to serve. Serve. Vodka pasta is best served immediately. Scoop each serving into a shallow pasta bowl and garnish with fresh basil or parsley. Additional shredded Parmesan cheese is always welcome, too.
Recipe Tips
Cook the pasta to al dente. You want the pasta to have a bite to it, not be soft and mushy. Remember, it will cook a little bit more when you toss it with the sauce. Don’t forget to save the pasta water. The starches that come out of the pasta as it cooks help thicken and bind the sauce, so it’s not the same as simply adding plain water to the skillet. Use a bigger skillet than you think you need. Remember, you’ll be adding the pasta to it too! You want plenty of room for stirring and tossing this vodka pasta recipe without making a mess on your stovetop. I hate to tell you how many times I’ve chosen the wrong size pan and then I have to make another pan dirty. Ugh!
Serving Ideas
Vegetables. Roasted or air fried vegetables pair especially well with this vodka pasta recipe. Try roasted cauliflower, air fryer green beans, or easy air fryer asparagus. Protein. For a heartier meal, serve cooked Italian sausage alongside your vodka pasta dish. Try baked Italian sausage or air fryer Italian sausage. Vodka penne is a perfect accompaniment to baked chicken Parmesan & broccoli. Bread. Serve crusty bread on the side or make a batch of Texas toast garlic bread. Salad. A fresh house salad with a light balsamic vinaigrette is the perfect complement to this rich pasta dish.
Storage & Reheating
Refrigerate/Freeze: Transfer leftovers from this vodka pasta recipe to an airtight container and store it in the refrigerator for up to 3 to 4 days. You can also freeze vodka sauce (without the pasta) for up to six months in a freezer-safe container. Reheat: Add the pasta to a skillet over medium heat, adding a splash of water or heavy cream to restore its creamy consistency. Stir frequently until heated through. You can also reheat in the microwave if you prefer. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #93. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
