Creamy Vodka Pasta with San Marzano Tomatoes and Basil
Vodka Pasta
Silky tomato-cream sauce spiked with vodka, tossed with pasta and fresh basil.
Nutrition (per serving)
This vodka pasta is one of those comforting, slightly indulgent dishes that comes together quickly yet feels special. The sauce is a beautiful balance of bright San Marzano tomatoes, a splash of vodka to lift the flavors, and a touch of cream for silkiness—tossed with al dente pasta and finished with plenty of Parmesan and fresh basil.
I love this recipe because it’s flexible: you can make it weeknight-friendly by using pantry staples, or dress it up for guests with a crisp salad and good bread. It’s all about timing—reserve a little pasta water, stir everything together off the heat, and you’ll have a glossy, clingy sauce that coats every forkful.
Ingredients
- Penne pasta:12 oz
- Extra-virgin olive oil:2 tbsp
- Unsalted butter:2 tbsp
- Yellow onion, finely chopped:1 small
- Garlic cloves, minced:3 pieces
- Red pepper flakes:1/4 tsp
- Vodka:1/4 cup
- San Marzano tomatoes (canned, crushed by hand):28 oz
- Heavy cream:1/2 cup
- Grated Parmesan cheese:3/4 cup
- Salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Fresh basil leaves, torn:1/2 cup
- Reserved pasta water:1/2 cup
Instructions
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Bring a large pot of salted water to a boil. Cook the penne until just al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
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While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes.
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Add the minced garlic and red pepper flakes and cook until fragrant, about 30 seconds, being careful not to brown the garlic.
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Pour in the vodka and simmer until reduced by about half, 2–3 minutes, stirring and scraping any browned bits from the pan.
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Add the crushed San Marzano tomatoes, stir, and simmer gently for 6–8 minutes to meld flavors and thicken slightly.
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Stir in the heavy cream and half of the Parmesan, simmer for 1–2 minutes until the sauce is glossy. Taste and season with salt and pepper.
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Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a few tablespoons at a time to loosen the sauce until it clings to the pasta.
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Remove from heat, fold in torn basil and the remaining Parmesan. Let rest for a minute so the sauce thickens, then serve immediately with extra Parmesan and a basil sprig.
Tips & Notes
- Don’t evaporate all the vodka—just enough to cook off the raw alcohol while leaving the concentrated flavor.
- Reserve pasta water: the starchy water helps create a silky emulsion so the sauce coats the pasta evenly.
- If the sauce seems thin, let it sit off the heat for a minute; it will thicken as it cools slightly.
- Use good Parmesan and fresh basil—small upgrades make a big difference in a short recipe.
