Perfect for a quick, meatless week night dinner.
Vodka sauce pasta, minus the vodka, for when you’re out or you just don’t want it! It’s delicious, packs a punch of flavor, and gets on the dinner table in no time.
Vodka Sauce without Vodka?
Vodka sauce is one of my favorite pasta dishes and is on rotation in my house. But, I don’t always have vodka on hand! My vodka sauce recipe does vary depending on if vodka is used – and this is my tried and true!
Based on my experimenting, adding vodka does create a bit smoother and glossier sauce. It also is great when adding a fatty meat like guanciale or pancetta. I like to solely use tomato paste when using vodka, in this recipe we use passata (tomato puree) and a smaller amount of tomato paste for our base.
Ingredients
This is a very straightforward pasta sauce! I love that! But don’t underestimate how tasty it is. I always make it for Italian inspired hosting nights and it’s a crowd pleaser.
Let’s break down the ingredients:
- olive oil
- garlic
- tomato paste
- tomato puree (passata): uncooked, but strained of seeds and skins
- heavy cream: creates that well known orange color
- kosher salt
- onion powder
- cayenne pepper: optional, but a dash will not be spicy and adds to the flavors of this dish
- short cut pasta
- reserved pasta water
- unsalted butter
- parmigiano reggiano: use the real stuff!
- basil (for topping, optional): I love to add some fresh cut basil from the garden to garnish when serving
The Best Pasta for Vodka Sauce
Vodka sauce is best with a short cut pasta in my opinion. Tubular pasta tends to be the favorite as it pulls the sauce inside of each and every piece.
Look for:
- penne
- ziti rigati
- cannelloni
- mezzi rigatoni
- tortiglioni
- rigatoni
Other pasta types that pair well:
- gemelli
- casarecce
But absolutely go with what you have on hand!
What to Serve with Vodka Sauce
A simple, dressed arugula salad goes great with vodka sauce. I have even layered the pasta right on top of a bed of arugula. That strong, peppery bite of arugula pairs so well with the rich, creamy pasta.
If you’re looking to add meat on the side, I often will make the vodka sauce with Breaded Chicken Cutlets. When hosting, I am all about variety and tend to lean towards these two dishes as it tends to check the boxes for preferences across the board.
Not a side dish – but the fresh chopped basil garnish really can complete this dish, it creates a delicious contrast in flavors.
Vodka Sauce Pasta (No Vodka!)
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Vodka sauce – without the vodka!
Ingredients
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 cup tomato puree (passata)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 8 oz short cut pasta of choice
- ½ cup pasta water (reserved from cooking your pasta)
- 1 tablespoon unsalted butter
- ½ cup parmigiano reggiano, grated
- Basil for topping (optional)
Instructions
- Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water and add your pasta. Cook according to the package instructions. (Tip: If the pasta finishes before your sauce is ready, reserve ½ cup of the cooking water before draining.)
- Meanwhile, in a saucepan over medium heat, heat 1 tablespoon of olive oil.
- Add 3 cloves of minced garlic and sauté until fragrant, about 1 minute.
- Add in 2 tablespoons of tomato paste, stirring frequently, until the paste darkens in color and begins to caramelize.
- Pour in 1 cup of passata and stir until the tomato paste is fully incorporated. Reduce the heat to medium-low and let the sauce simmer for 4–5 minutes.
- Season with ½ teaspoon of kosher salt, ½ teaspoon of onion powder, and 1/8 teaspoon of cayenne pepper.
- Lower the heat to low and stir in ½ cup of heavy cream. Add ½ cup of grated Parmigiano Reggiano and stir until melted.
- Gradually add ¼ cup of the reserved pasta water to loosen the sauce. Add more, a little at a time, until the sauce is thinned.
- Stir in 1 tablespoon of butter and add the drained pasta. Toss to coat the pasta.
- Serve immediately. Top with extra grated parmigiano reggiano and a sprinkle of freshly chopped basil (optional).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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