Pasta with Vodka Sauce

This pasta with vodka sauce is really easy to make, and it’s a step up from regular jarred sauce. This recipe uses simple pantry ingredients that you probably have on hand already.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 464kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
1 tablespoon Butter
1 small Onion diced
3-4 Garlic Cloves minced
½ cup Vodka
1 (28 ounce) Can Diced Fire Roasted Tomatoes (use regular canned diced tomatoes if you don’t have fire roasted)
1 (15 ounce) Can Tomato Sauce
½ cup Half and Half
¼ cup Parmesan Cheese grated, plus some for serving (fresh grated is best)
Pinch of Crushed Red Pepper plus extra for serving, if desired – leave it out if you don’t like spicy
1-2 tablespoons Salt for the pasta water, plus extra if needed for the finished dish (we use kosher salt)
16 ounce Tube Shaped Pasta (penne, rigatoni, ziti, etc.) cooked to package directions for al-dente
Fresh Parsley or Basil for garnish optional

Instructions

Heat the olive oil and butter in a large pot over medium heat.
When the butter is melted and foamy add the onions. Cook the onions gently for 3-4 minutes, stirring frequently.
Add the garlic, cook for 1 minute, stirring frequently.
Carefully add the vodka to the pot and cook for 2-3 minutes until most of the liquid has evaporated, stirring frequently.
Add the diced tomatoes and the tomato sauce; stir to combine. Raise the heat to high and bring the sauce to a boil.
When the sauce starts to boil, lower the heat to medium-low and cover the pot. Keep the sauce at a simmer; if it’s boiling too vigorously lower the heat a bit.
Cook the vodka sauce for 20-25 minutes to develop the flavors. Stir occasionally.
While the sauce cooks. Bring a large pot of water to a boil. Add 1-2 tablespoons of salt to the pasta water. Cook the pasta to package directions for al dente.
Before draining the pasta reserve about 1 cup of the pasta cooking water just in case it’s needed to loosen the sauce. Drain the pasta completely and place it back in the pot, keep warm and reserve until the sauce is done.
Take the sauce off the heat and let it cool for a few minutes. Process the vodka sauce in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
Return the pot to low heat, stir in the half and half, parmesan cheese and crushed red pepper (if using). Stir the vodka sauce to combine the ingredients well and cook gently to warm through – do not let the sauce come to a boil.
Taste and add salt if needed. As a reference we did not add any extra salt to ours.
Add the pasta to the vodka sauce and stir to combine, or serve the pasta and top with the sauce, depending on preference.
Garnish with fresh chopped parsley or basil, extra parmesan cheese and crushed red pepper.

Notes

Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

Nutrition