Vodka Sauce
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.93 out of 5 stars
(41)
Ingredients
4 servings
- 8 ounces radiatore pasta
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 medium shallots, diced
- ¼ cup tomato paste
- ¼ teaspoon crushed red pepper flakes, or more, to taste
- ¼ cup vodka
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon granulated sugar
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup basil leaves, chiffonade
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
Step 2
Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
Step 3
Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
Step 4
Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
Step 5
Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
Step 6
Stir in heavy cream and Parmesan until smooth, about 2 minutes.
Step 7
Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
Step 8
Serve immediately, garnished with basil, if desired.
Step 9
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Chef's notes
This sauce can be paired with various pasta shapes like penne, rotini, or rigatoni.
For added protein, you can include leftover rotisserie chicken.
