Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup heavy cream
- 1/4 cup tomato paste
- 1/3 cup plus 2 Tbs. vodka
- 2 Tbs. slivered fresh basil
- Pinch of red pepper flakes
- 1 tsp. plus 2 Tbs. salt
- 1 lb. penne or other tubular pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Make the sauce
Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the cream. In a small bowl, dissolve the tomato paste in the vodka. Stir into the cream mixture. Add the basil and red pepper flakes. Season with the 1 tsp. salt. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes.
Cook the pasta
Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and warm briefly over low heat to blend the flavors. Add the cheese and toss to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).
Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the cream. In a small bowl, dissolve the tomato paste in the vodka. Stir into the cream mixture. Add the basil and red pepper flakes. Season with the 1 tsp. salt. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes.
Cook the pasta
Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and warm briefly over low heat to blend the flavors. Add the cheese and toss to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).
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Rated 5 out of
5
by
Always220 from
Vodka sauce
I really like this simple recipe I will make again and I highly recommend
Date published: 2022-11-17
Rated 5 out of
5
by
NYcitygirl from
Excellent recipe
It’s not only the best recipe I’ve seen, it’s better than most restaurant versions of the fish.
Date published: 2020-11-08
Rated 5 out of
5
by
heathertw from
Unbelievable flavor!!
I used Banza Pasta and it was just unreal! Also added arrowroot flour to thicken sauce a bit!!
Date published: 2019-12-19
Rated 5 out of
5
by
Mark from
Awesome recipe
This is one of the easiest recipes around. You just had to mind when the alcohol burns off during cooking, then it’s perfect
Date published: 2019-02-14
Rated 5 out of
5
by
AlvSD from
Party Success
This recipe is easy to make and produces a delicious classic. A total crowd pleaser. I include a few ounces of pancetta at the very beginning (saute until crisp before adding butter and cream) which adds some depth.
Date published: 2016-07-14
Rated 5 out of
5
by
tara1014 from
best vodka sauce
I've made this about 7 times now my family lovessss it ...its hard to find a good recipe for vodka sauce but this one is the best I tried a couple others but no comparison to this ...
Date published: 2016-03-25
Rated 5 out of
5
by
TheDailyTasteTester from
Quick, Easy and Fantastic
I've made this recipe about six times now, so I've had time to work with it. The first time I made it with substandard vodka, and I honestly just threw it out. It was bitter, overly boozy and had a bite that wasn't exactly what I wanted for a nice dinner. I decided to give it a second try and bought a better quality vodka (quality is everything and makes the biggest difference in this recipe, where the vodka is a prominent flavor anyways) and used red chile pepper flakes instead (which gives it a nice kick), and I added about four times the amount of basil (2 TBS was not nearly enough for me) and a splash more of the vodka. It's easy, quick, and my family requests it often.
Date published: 2014-05-27
Rated 5 out of
5
by
Eliserose from
Favorite Penne Vodka
This is the best penne vodka recipe I've tried. I don't add the extra TBS of vodka and I cook it a little longer to cook off the alcohol. It is nice and creamy and super easy.
Date published: 2014-04-29