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Pasta Alla Vodka with Sundried Tomatoes

Elina James
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian-American
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • 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.
  • 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.
  • Add sundried tomatoes: Stir in chopped sundried tomatoes and cook for another 2 minutes to release their flavor.
  • 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.
  • Build the creamy tomato base: Add crushed tomatoes and stir well. Simmer for 8–10 minutes, letting the sauce thicken.
  • 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.
  • 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.
  • Garnish and serve: Top with fresh basil and extra Parmesan before serving.