Pasta with Vodka Sauce Recipe
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Pasta with Vodka Sauce is a recipe that can be made in no time for a delicious meal any night of the week.
Pasta and me, we go way back. It’s like we’re best friends or something. Pasta has always been one of those quick and inexpensive meals that I could whip up in no time after a long day at work (all in moderation, of course). As a young twenty-something, I quickly learned how to create basic yet classic sauces to toss with pasta for easy weeknight meals. Once the basics were down it was easy to switch things up exploring different combinations of herbs, spices and oils. I continue to regularly make our favorites, chicken or shrimp with pasta, sometimes with a Creamy Pesto sauce or a basic garlic and olive oil with fresh basil. It makes me drool just thinking about it.
This recipe for Pasta with Vodka Sauce is one of those classics that every pasta lover should know how to whip up. It’s as easy as can be and so aromatic and flavorful for such basic ingredients. This dish can be made from start to finish in less than 30 minutes, so it’s the perfect meal to add to your regular weeknight rotation.
A few Pasta with Vodka Sauce recipe notes:
- This pasta dish is certainly satisfying on it’s own but if a heartier version is desired, toss in cooked shrimp or chicken.
- The recipe calls for 1 teaspoon of crushed red chile flakes. It is a bit spicy, so if that is a concern I’d recommend cutting the amount in half and add more to desired taste.
- Penne pasta is a classic pasta to serve with the vodka sauce, but use whatever pasta you’d like. I personally enjoy it with wide ribbon-like noodle pasta, like pappardelle or tagliatelle.
- The classic vodka sauce recipe calls for parmesan cheese, but if you just so happen to have gruyere on hand, give it a try. Oh my word.
Pasta with Vodka Sauce Recipe
- 1 pound pasta
- 1/4 cup olive oil
- 1 teaspoon crushed red chile flakes*
- 8 cloves garlic, grated
- 32 ounces canned crushed tomatoes
- 1/4 cup vodka
- 3/4 cup heavy cream
- 1 cup grated parmesan, plus more for garnish (or gruyere)
- salt and pepper to taste
- garnish: fresh chopped parsley, grated parmesan
- Begin cooking pasta to al dente stage according to package instructions.
- While pasta is cooking, heat oil in large skillet over medium heat. Add chile flakes and grated garlic, cook, stirring constantly, until fragrant, 1-2 minutes.
- Add tomatoes and vodka, bring to a simmer and cook, stirring occasionally for 5-10 minutes.
- Stir in cream, parmesan cheese, plus 1/4 cup of pasta water until smooth. If needed, add more pasta water a little at a time until smooth. Salt and pepper to taste.
- Drain pasta, add to pan with sauce and toss until coated.
- Serve with fresh parsley and grated parmesan.
*The recipe calls for 1 teaspoon of crushed red chile flakes. It is a bit spicy, so if that is a concern I’d recommend cutting the amount in half and add more to desired taste.
Recipe slightly adapted from Saveur.