Vodka Tomato Cream Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried penne or rigatoni and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Finish and serve

When sauce is ready and pasta added, toss vigorously with reserved pasta water a little at a time until sauce coats pasta smoothly. Stir in 1 cup grated Parmesan and 1 tablespoon olive oil. Adjust seasoning with salt and freshly ground black pepper to taste. Plate and garnish with chiffonade basil leaves and extra Parmesan.

Sweat aromatics

In a large skillet or sauté pan over medium heat, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter until butter melts. Add 1 finely diced small yellow onion and a pinch of salt; sweat until translucent, about 5–7 minutes. Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes, cook 30–45 seconds until fragrant.

Build tomato base

Stir in 3 tablespoons tomato paste and cook, stirring, 2–3 minutes until it darkens slightly (this removes raw tomato flavor). Carefully add 1 tablespoon vodka to deglaze the pan; let it bubble and cook off alcohol for about 1–2 minutes.

Add tomatoes & simmer

Add one 28 oz can crushed tomatoes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar (if using). Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to concentrate flavors, stirring occasionally.

Finish with cream

Lower heat to medium-low. Stir in 3 tablespoons heavy cream and 1 cup whole milk gradually, stirring until the sauce is smooth and slightly thickened. Simmer 3–5 minutes more—do not boil vigorously after adding dairy. Taste and adjust seasoning.

Grilled chicken

Season 12 oz chicken breast with salt and pepper. Grill or sear in a hot skillet with 1 tablespoon olive oil until internal temperature reaches 165°F (about 5–6 minutes per side depending on thickness). Let rest 5 minutes, slice, and add to sauce at the end to warm through.

Shrimp

Pat 12 oz shrimp dry and season with salt and pepper. Sear in a hot skillet with 1 tablespoon olive oil for 1–2 minutes per side until pink and opaque. Remove shrimp and add back to sauce just before tossing with pasta so they don't overcook.

Italian sausage

Cook 12 oz Italian sausage in a skillet over medium heat until browned and cooked through, 6–8 minutes. Slice or crumble and stir into the sauce to combine and warm through.

Tofu (vegetarian)

Press extra-firm tofu to remove moisture, cut into 1" cubes, toss with a pinch of salt and 1 teaspoon oil, then pan-fry in a hot skillet until golden on all sides (6–8 minutes). Fold into sauce and simmer 1–2 minutes to meld flavors.