Get ready to prepare a pasta meal that will delight your entire family with its creamy goodness!
Get your taste buds ready for this delicious vodka sauce recipe. Outside of spaghetti and meatballs, it is by far my favorite way to enjoy pasta. I’ve had penne alla vodka from many restaurants over the years, and even on cruise ships. However, I find that making it at home allows me to customize it how I like, which always includes adding peas. This recipe is no different, and when I return the blended sauce to the skillet, I stir in a bag of frozen peas with the heavy cream. If you like peas and have never had them in this vodka sauce, I highly recommend giving it a try. They add a sweetness that complements the savory, garlicky, creamy sauce.
There are a few differences between this recipe and some of the other similar ones we’ve shared. The one that stands out the most is the addition of balsamic vinegar in this sauce. I had not used it before making vodka sauce and thought it strange, until I did a bit of research and tried it for myself. It turns out that the vinegar adds a sweet and tangy depth of flavor and complexity that balances the rich cream and tomato acidity. I was surprised at how amazingly bright and vibrant the sauce tasted. The balsamic vinegar also helped emulsify the sauce during blending, and the result was so velvety smooth that I couldn’t help but enjoy a spoon or two before adding the pasta to the skillet.
Fresh basil is another ingredient that may be used differently in vodka sauce. While some recipes may omit it entirely, others may use it as a garnish. Some recipes, like this one, add it to the sauce towards the end of cooking. Here, it goes into the blender with the sauce to infuse the fresh herby flavor throughout. It makes quite a spectacular difference in the dish.
You can make a dairy-free version of this sauce by using plant-based heavy cream and Parmesan cheese varieties. For those who want all the deliciousness of vodka sauce without the vodka, you can omit it from this recipe. The balsamic vinegar helps boost the flavor, and you probably won’t even miss the vodka.
Skip the penne and try something different
This vodka sauce recipe does not have to settle for the same old penne pasta. You can use it with other fun pasta shapes, like fusilli, rotini, rigatoni, ziti, and gemelli. It is also great with elbows, shells, radiatori, orecchiette, farfalle (bow ties), and ditalini. One of the reasons I like to use radiatori, shells, fusilli, and rotini is that they contain ridges or crevices that can hold the delectable sauce for a delicious bite.
Another great option is to use long pasta shapes like linguine, fettuccine, spaghetti, and angel hair. I like to do this when serving this dish alongside beautifully cooked chicken breasts. Slicing the cooked chicken breasts and adding them to the sauce with the pasta turns an already delicious dish into a filling and hearty meal.
How do I store leftovers?
Allow leftovers from this vodka sauce recipe to cool to room temperature, but don’t leave them out for more than 2 hours. Refrigerate leftovers in an airtight container for up to 4 days. Vodka sauce doesn’t freeze well due to the dairy. The sauce can separate upon thawing. Reheat leftovers over low heat on the stove, stirring occasionally. Add a bit of water or heavy cream if the sauce becomes too thick after refrigeration.
Serving suggestions
When serving this vodka sauce recipe, I like to begin with a refreshing salad. This Antipasto Salad Recipe is always a great way to start. Add a side of Italian Green Beans along with some freshly made garlic bread. These Gluten-Free Buns and this Hamburger Buns Recipe, both without the sesame seeds, are ideal for making into small garlic rolls. Make small rolls, then brush them with a mixture of extra-virgin olive oil and minced garlic. Add some Pignoli Cookies (Italian Pine-Nut Cookies) for dessert and enjoy a wonderful meal.
Vodka Sauce Recipe
Ingredients
- 16 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion chopped
- 3 garlic cloves minced
- Red pepper flakes to taste
- 1 can whole peeled tomatoes (28 ounces)
- 5 tablespoons vodka
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup fresh chopped basil
- 2/3 cup heavy cream add more for creamier consistency
- 2 tablespoons grated Parmesan cheese plus more for garnish
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the penne pasta and cook until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining the pasta.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic and cook until soft, about 3-4 minutes. Stir in the red pepper flakes and cook for another minute.
- Add the whole peeled tomatoes (with their juice) and vodka to the skillet. Cook for 5-7 minutes until the liquid reduces slightly. Stir in the tomato paste, balsamic vinegar, kosher salt, and a few grinds of black pepper. Allow the sauce to simmer partially covered for 20 minutes.
- Pour the sauce into a blender along with the fresh basil and blend until smooth. Return the blended sauce to the skillet. Stir in the heavy cream and cook for 2-3 minutes until warmed through. Mix in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water until you reach the desired consistency. Taste and adjust the seasoning with more salt or pepper if needed, then serve hot with extra Parmesan.
Leave a Comment