Description
Pesto Pasta Alla Vodka is a creamy, flavorful Italian-inspired dish combining a rich tomato-vodka sauce with fresh basil pesto, tender pasta, and a touch of cream. This comforting meal balances aromatic herbs, a hint of spice, and savory Parmesan cheese, making it an ideal weeknight dinner or special occasion treat.
Ingredients
Scale
Sauce 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
- 3 tablespoons salted butter
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, roughly chopped
Pasta
- 1 pound short cut pasta (such as penne, rigatoni, or fusilli)
Instructions
- Prepare the Sauce: Heat a large skillet over medium-low heat. When the olive oil shimmers, add the finely chopped shallot, garlic, and dried oregano. Cook, stirring occasionally, until the shallots begin to caramelize and soften, about 5 minutes. Reduce the heat to low, then stir in the tomato paste and crushed red pepper flakes. Cook for another 4-5 minutes, stirring frequently, until the mixture thickens and intensifies in flavor.
- Add Vodka and Pesto: Stir in the vodka carefully and let it cook for about 2 minutes to allow the alcohol to evaporate. Then add the basil pesto and heavy cream (or canned coconut milk), stirring to combine. Season with kosher salt and freshly ground black pepper. Keep the sauce warm on low heat while preparing the pasta.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the short cut pasta and cook according to the package instructions until al dente. Just before draining, reserve 1 1/2 cups of the pasta cooking water, then drain the pasta well.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vodka sauce. Pour in 1/2 cup of the reserved pasta cooking water and add the salted butter. Toss gently over low heat until the butter melts and the sauce coats the pasta evenly. If the sauce is too thick, add additional reserved pasta water a little at a time to reach your desired consistency.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh basil until melted and well combined. Divide the pasta evenly among serving plates. Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Serve immediately and enjoy your creamy, flavorful Pesto Pasta Alla Vodka!
Notes
- You can substitute the heavy cream with canned coconut milk to make the dish dairy-free and vegan-friendly.
- Adjust the crushed red pepper flakes to your preferred spice level, ranging from mild to moderately spicy.
- For best flavor, use freshly grated Parmesan cheese instead of pre-grated varieties.
- Reserve pasta water before draining to help loosen and thicken the sauce perfectly.
- Short cut pasta shapes like penne, rigatoni, or fusilli work best for holding the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta, vodka sauce, creamy pasta, Italian pasta recipe, basil pesto, tomato vodka sauce
