Introduction

Pasta Alla Vodka is one of those timeless Italian-American pasta dishes that combines comfort, elegance, and indulgence in a single bowl. Its signature creamy tomato sauce infused with vodka brings out rich flavors from the tomatoes, while a touch of cream balances the acidity with velvety smoothness. Adding sundried tomatoes elevates the dish with a tangy-sweet depth, giving it a bold, slightly smoky note that makes it unforgettable.

This recipe is perfect for both weeknights and special occasions—it’s easy enough for busy evenings yet fancy enough to serve when entertaining guests. Imagine tender pasta coated in a silky, orange-hued sauce with a touch of garlic, fresh herbs, and just the right amount of spice. It’s satisfying, hearty, and a true crowd-pleaser.

Why I Love This Recipe

I love this recipe because it blends the classic charm of Pasta Alla Vodka with the intense, tangy richness of sundried tomatoes. The vodka enhances the tomato flavor without overpowering it, while cream gives it that irresistible silkiness. Sundried tomatoes bring a gourmet twist that makes this dish feel elevated and special.

It’s also a very adaptable recipe—you can serve it plain, with shrimp or chicken for protein, or make it vegetarian-friendly. Every bite tastes luxurious yet comforting, and that’s why I keep coming back to it.

Why It’s a Must-Try Dish

• A restaurant-quality pasta made at home in under 40 minutes.
• Combines creamy, tangy, and savory flavors in perfect harmony.
• Sundried tomatoes add depth, making it richer than the traditional version.
• Perfect for family dinners, date nights, or dinner parties.
• A crowd-pleasing comfort food with universal appeal.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~520 kcal (varies with pasta type and cream used)

Course and Cuisine

• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta Alla Vodka with Sundried Tomatoes:

• 12 oz (340 g) penne pasta (or rigatoni)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to taste)
• ½ cup sundried tomatoes, chopped (in oil, drained slightly)
• ½ cup vodka
• 1 can (14 oz / 400 g) crushed tomatoes (or tomato puree)
• ¾ cup heavy cream (or half-and-half for lighter version)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil leaves, chopped (for garnish)

Cooking Directions

Step-by-Step Preparation Method

1. Cook the pasta:
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
2. Start the sauce:
   • In a large skillet, heat olive oil and butter over medium heat.
   • Add onion and sauté until soft and translucent, about 4 minutes.
   • Stir in garlic and red pepper flakes; cook 1 minute until fragrant.
3. Add sundried tomatoes:
   • Stir in chopped sundried tomatoes and cook for another 2 minutes to release their flavor.
4. Deglaze with vodka:
   • Pour in the vodka, scraping the skillet to release any browned bits.
   • Let it simmer for 2–3 minutes until the alcohol cooks off.
5. Build the creamy tomato base:
   • Add crushed tomatoes and stir well.
   • Simmer for 8–10 minutes, letting the sauce thicken.
6. Make it creamy:
   • Lower heat and stir in heavy cream.
   • Add Parmesan cheese and stir until smooth and creamy.
   • Taste and adjust seasoning with salt and black pepper.
7. Combine pasta and sauce:
   • Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed for silkiness.
   • Stir until pasta is fully coated.
8. Garnish and serve:
   • Top with fresh basil and extra Parmesan before serving.

How to Serve

• Serve immediately, hot and creamy.
• Pair with crusty garlic bread or a fresh green salad.
• A glass of crisp white wine (like Pinot Grigio) or sparkling water complements the richness.

Recipe Tips

• Don’t skip simmering vodka—it burns off the harsh alcohol taste while enhancing tomato flavor.
• Use pasta water to adjust sauce consistency—it adds creaminess thanks to starch.
• For a lighter dish, swap heavy cream with half-and-half or even coconut cream.
• Sundried tomatoes in oil work best—they add flavor and a touch of richness.

Variations

• Protein Additions: Add grilled chicken, sautéed shrimp, or Italian sausage.
• Vegetarian Boost: Stir in spinach, mushrooms, or roasted zucchini.
• Extra Spice: Add more red pepper flakes or a pinch of cayenne.
• Vegan Version: Use cashew cream or coconut cream, and nutritional yeast instead of Parmesan.
• Whole-Grain Pasta: Use whole-wheat or chickpea pasta for a healthier twist.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze sauce separately (without pasta) for up to 2 months. Thaw overnight and reheat gently before tossing with fresh pasta.
• Reheating: Add a splash of cream or milk when reheating to restore creaminess.

Special Equipment Needed

• Large pot (for pasta)
• Deep skillet or sauté pan
• Wooden spoon or spatula

FAQ

Q: Can I make this without vodka?
Yes! Substitute with chicken or vegetable broth. It won’t have the same depth but still tastes great.

Q: Can I make this ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and reheat before tossing with pasta.

Q: Can I use tomato paste instead of crushed tomatoes?
You can use 2–3 tbsp tomato paste with ½ cup water for a thicker, richer sauce.

Q: Can I use gluten-free pasta?
Absolutely! Just cook according to package instructions.

Conclusion

Pasta Alla Vodka with Sundried Tomatoes is a creamy, luxurious dish that brings together the classic Italian-American vodka sauce with the bold, tangy-sweet flavor of sundried tomatoes. It’s a dish that feels both comforting and gourmet, making it ideal for family dinners, special occasions, or cozy nights in.

With just a handful of pantry staples, fresh cream, and pasta, you can whip up a meal that looks like it came straight out of a restaurant kitchen. Once you try it, this pasta will become a staple in your kitchen for its silky texture, rich flavor, and irresistible appeal.