A quick, glossy, and creamy tomato-based vodka sauce with a balanced heat, perfect for a weeknight or date night.
Author:Carla Davis
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (rigatoni, penne, or fusilli recommended)
2 tablespoons olive oil
1/2 teaspoon red pepper flakes, plus more to taste
4 cloves garlic, minced
1/2 cup tomato paste
1/4 cup vodka (optional, see notes)
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh basil or parsley, chopped (for garnish)
Instructions
Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add red pepper flakes and cook for 30 seconds until fragrant.
Add minced garlic and cook for another minute until softened, being careful not to burn it.
Stir in tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
If using, carefully add vodka to the skillet. Let it bubble and reduce by half, about 1-2 minutes.
Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Stir in Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.
Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Serve immediately, garnished with extra Parmesan cheese and fresh herbs.
Notes
Vodka is optional but helps emulsify the sauce and mellow the tomato flavor. If omitting, you can add a splash of pasta water or a little more cream.
For extra heat, add more red pepper flakes or a pinch of cayenne pepper.
Pancetta or Italian sausage can be added with the garlic for a heartier dish.
This sauce is also delicious with gluten-free pasta.
Consider a meal planning service for easy weeknight dinners.