Ingredients

1/4 cup extra virgin olive oil

1 shallot, finely chopped

4 cloves garlic, finely chopped

1 teaspoon dried oregano

1-2 teaspoons crushed red pepper flakes

1/2 cup tomato paste

1/4 cup vodka

3/4 cup basil pesto, homemade or store-bought

Kosher salt and black pepper, to taste

1 cup heavy cream or canned coconut milk

1 pound short cut pasta

3 tablespoons salted butter

1/3 cup grated Parmesan cheese, plus more for serving

1/4 cup fresh basil, roughly chopped

Instructions

Step 1: Heat a large skillet over medium-low heat. When the olive oil shimmers, add the shallot, garlic, and oregano. Cook, stirring occasionally, until the shallots begin to caramelize, about 5 minutes.

Step 2: Reduce the heat to low, add the tomato paste and crushed red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until the mixture thickens.

Step 3: Stir in the vodka and cook for another 2 minutes to let the alcohol cook off.

Step 4: Add the basil pesto and heavy cream (or coconut milk). Season with kosher salt and black pepper. Keep the sauce warm over low heat.

Step 5: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve 1 1/2 cups of the pasta cooking water, then drain the pasta.

Step 6: Add the cooked pasta to the vodka sauce along with 1/2 cup of the reserved pasta water and the butter. Toss gently until the butter melts and the sauce coats the pasta. If the sauce is too thick, thin it with more pasta water as needed.

Step 7: Stir in the grated Parmesan cheese and fresh basil. Divide the pasta among plates and top with additional basil and Parmesan if desired. Serve immediately and enjoy!

Tips & Variations

For a dairy-free version, use canned coconut milk instead of heavy cream and omit the Parmesan or substitute a vegan cheese alternative.

Add cooked chicken, shrimp, or sautéed mushrooms for extra protein and texture.

Adjust the crushed red pepper flakes to your preferred spice level for a milder or spicier dish.

Use homemade basil pesto for the freshest flavor or a quality store-bought pesto to save time.

FAQs

Can I use a different type of pasta for this recipe?

Yes, short cut pasta like penne, rigatoni, or fusilli works best as the sauce clings well to these shapes, but feel free to use your favorite pasta type.

Is it necessary to cook off the vodka?

Yes, cooking the vodka for a few minutes allows the alcohol to evaporate while leaving behind the rich flavor that enhances the sauce.