Vodka Tortellini Recipe
Cheese Tortellini w/ Tomato & Vodka Cream Sauce
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Ingredients
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Pasta
Sauce
Finishing & Garnish
Method
Pasta
Boil pasta water
Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.
Cook tortellini
Add 1 lb cheese tortellini to the boiling water and cook according to package directions (usually 3–5 minutes for fresh/refrigerated) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
Sauce
Sweat aromatics
While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1/2 cup finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.
Add tomatoes & simmer
Stir in 1 can (28 oz) crushed tomatoes and 1 tablespoon tomato paste. Add 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to medium-low, and cook, stirring occasionally, 8–10 minutes to concentrate flavors.
Deglaze with vodka
Increase heat to medium, carefully add 1/2 cup vodka to the skillet (stand back, and if desired, remove from heat briefly). Stir and simmer until the vodka reduces by about half and the strong alcohol smell dissipates, about 3–4 minutes.
Finish with cream & cheese
Lower heat to low and stir in 1 cup heavy cream. Heat gently until the sauce is smooth and warming, about 2–3 minutes (do not boil vigorously after adding cream). Stir in 1/2 cup grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Combine & Serve
Add the drained tortellini to the skillet with the vodka cream sauce. Toss gently to coat, adding up to 1/2 cup reserved pasta water a few tablespoons at a time if the sauce needs loosening; the sauce should cling to the tortellini in a silky coating.
Stir in 1/4 cup fresh basil and optionally 1/2 teaspoon lemon zest to brighten flavors. Cook together over low heat 1–2 minutes to warm through.
Serve immediately topped with additional Parmesan cheese (about 1/4 cup) and more torn basil if desired.