Vodka Cream Pasta Recipes

PASTA IN VODKA CREAM SAUCE

Pasta in Vodka Cream Sauce image

Try step by step recipe for Pasta in Vodka Cream Sauce. Prepared with tomato, cream and vodka, this is an easy yet very delicious Pasta Sauce recipe. You can also make sauce ahead of time and refrigerate it for later use, add chicken or veggies for restaurant-style Pasta Dinner at home. Only 20 minutes Cook Time starting with made-from-scratch Tomato Sauce. The addition of few basic pantry ingredients, vegetables, vodka, and a splash of cream (okay - a generous splash of cream) transforms an humble tomato sauce into a much more luxurious Vodka Cream Sauce. You will love the flavors.This recipe for Vodka Sauce with cream is one of our family-favorite Pasta Sauce. No kidding! This is the reason, I shared Vodka Pasta on blog, (one of very initial recipe) 5 years ago. In-fact, there are many variations of Tomato Cream Sauce such as Pasta Penne Rosa, Masala Pasta that I have shared in these years.Recently, when I made pasta with this creamy vodka sauce again, I decided to revive this recipe. Today, I'm updating the pictures, description, improving the directions, and also adding additional details to make Marinara (the base tomato sauce for Vodka Pasta) Sauce from scratch.Original recipe called for using a good quality marinara/tomato sauce. When I don't have store-bought Marinara Sauce in-hand, I often reach for a can of plum tomatoes from pantry. This is one ingredient I always have in plenty. Really, there are endless list of recipes which needs Tomato Sauce. So, good Canned tomatoes gives me option to make a restaurant quality tomato sauce in minutes. Pasta Puttanesca, Pasta All Norma.. all need magic of Tomato Sauce. Note: I'm soon updating my all-purpose Marinara (Tomato Sauce). Check back again.Key Ingredients for a Tasty Vodka Sauce:Clearly, Vodka Tomato Cream Sauce.. the name says it all. The quintessential three ingredients which make a killer tasty Vodka Sauce are 1) Vodka, 2) A good quality Tomato Sauce, 3) Cream. You can pull a delicious family pasta dinner of Penne All Vodka if you have penne pasta and above three. Vodka Tomato Sauce:To make Tomato Sauce, I start by sauteing onion and garlic until onions are just soft. I use mixture of olive oil and butter for more flavor and rich creamy sauce. Once onions are soft, I cook aromatic for 1 minute before de-glazing pan with Vodka. It is important to cook-off alcohol in vodka before adding tomatoes. (about 3 minutes on medium high heat and onions are infused with delicious and subtle vodka flavor, plus alcohol is gone.) Next, I add pureed plum tomatoes. Pureeing tomatoes before adding to sauce saves time. I don't re-puree the sauce after it is cooked. I personally don't prefer the cooked pureed sauce because it muddles the color/shine/flavor of sauce, making it more soup-like. (If you don't like the onions in sauce, you can puree the sauce after cooking. In that case, you can even use whole crushed tomatoes and puree everything later).Once aromatics and tomatoes are cooked, the oil surfaces on top. This is the clear indication of a good, robust and delicious tomato sauce.Creamy Sauce:In my humble opinion, cream makes Vodka Sauce the Best Vodka Cream Sauce! My family will only eat pasta Vodka Sauce with cream. For silky, signature (restaurant-style) vodka sauce, cream is must have. It is even more important than vodka. :)I add cream and heat sauce very briefly until it thickens a bit and comes together. Cream makes sauce smooth, also mellow-down the flavor of tomato sauce. For best results, use good quality heavy cream (double cream). Note: Half and half (half cream, half whole milk) does good job too and make sauce bit lite.Make Vodka Sauce Ahead of TimeVodka Sauce can be made up-to 3-4 days ahead of time. Only make sure that ingredients used for the sauce were within freshness date. I'm specially referring to cream. Check the fresh date of cream or use following approach:1. Make-ahead Vodka Sauce up-to step 3 in directions. At this time, it will be a Tomato Vodka Sauce. Let it cool and come to room temperature. Pour in tight lid container, refrigerate until ready to use.2. When ready to use, Add back to pan (no more oil needed). Add heavy cream and heat until sauce is creamy. Use as desired.(If you plan to use Vodka Sauce within few days, and cream used is freshly bought. It is okay to even make complete sauce ahead of time and refrigerate.)Pasta for Vodka Cream SaucePasta with Vodka Cream Sauce is the best way to enjoy this homemade sauce. In pasta, I often use one that has groves to hold on to creamy sauce such as Penne or fold into creamy sauce such as Spaghetti. Bow Tie Pasta (used for this recipe when I shared first time, old picture below) also works well.Use of penne makes this recipe signature Penne All Vodka. Use of spaghetti makes this Spaghetti Marinara Cream Sauce Pasta! SO many options! (this is the magic of cooking at home). Add a serving of chicken or veggies and this pasta sauce will still be well received. I promise. Oh, I also recommend layering Vodka Cream Sauce in Lasagna, or use as base for Ratatouille (my personal favorites).Thank you for listening to this Home Chef. :)Save Time - Cook Pasta while Making Sauce:To make Pasta with Vodka Cream Sauce, I cook pasta at the same time I'm making the sauce. This dual work saves me lot of time. By the time pasta cooks, the sauce is almost ready. It needs about 15-20 minutes to make this cream sauce for pasta. Most general pasta brands take 10-12 minutes to cook al-dente plus the water boiling time. (both done about the same time)Once pasta is cooked, add it to ready cream sauce with Parmesan cheese, fresh basil. (Reserve some pasta water to adjust consistency of sauce.)Note: Use a wide, deep saute pan to make sauce, so that you can assemble whole pasta dish in one pan. That's it!Vodka Cream Sauce Pasta is ready to devour! Enjoy! Leftovers are perfect to pack for lunch. (But in-case you enjoyed it all? :) I hope you save some Vodka Sauce because you will be craving "Vodka Cream Sauce Pasta" soon, again!)-Savita x

Provided by Savita

Time 30m

Number Of Ingredients 12

Ingredients

28 Oz Tomatoes, Good quality San Marzano Tomatoes, pureed, no salt added
1/2 Cup Heavy Cream, use more as per taste
1/2 Cup Vodka
2 tbsp Olive Oil, and 1 tbsp butter
1 tbsp Italian Seasoning, or mix equal part of oregano, basil, and thyme
1/2 tbsp Garlic, 2-3 cloves, small diced
1/2 Cup Yellow Onion, small diced
1/4 tsp Chili Flakes
1 tsp Salt and Black Pepper, 1 tsp salt, 1/4 tsp black pepper, adjust per taste
1 lbs Pasta, Bow Tie Or Penne Pasta
1/2 Cup Parmesan Cheese, grated
few tbsp Basil, fresh basil leaves, chopped

Steps:

Cook Pasta: To boil pasta, bring pot of water to full boil and add generous amount of salt (approx. 1 tbsp). Boil pasta in this water until al-dente or cook pasta as per package directions (regular penne pasta takes about 11-12 minutes).
In a wide, deep, heavy bottom pan, heat 2 tbsp oil and 1 tbsp of butter. When butter melts, add diced onion, and garlic. Sweat onions in oil until they are just soft. (2 minutes. Don't let garlic/onion burn.) Add herbs, and chili flakes and continue cooking for 1 minute. Now add vodka and cook for 3 minutes so that alcohol evaporates leaving behind the flavor only. Add pureed tomatoes, with 1/2 tsp of salt. Cook covered for 7-8 minutes or until oil shows on top.
To make Vodka Cream Sauce, add 1/2 cup heavy cream, and crushed black pepper. Mix well, taste and adjust salt. If sauce feels tart/need more creaminess, add few more tbsp heavy cream, cook with cream for 1-2 minute and then remove from heat.
Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!

PASTA WITH VODKA SAUCE AND SHRIMP

Pasta with Vodka Sauce and Shrimp image

It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 small to medium onion
EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta
1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)

Steps:

Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
Gather your ingredients.
Peel and finely chop the onion.
In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
Transfer pasta to large serving bowl or to individual shallow bowls to serve.

PASTA IN VODKA SAUCE

Pasta in Vodka Sauce image

This is a simple, non-time-consuming recipe, but is delicious nonetheless.

Provided by Joelene Craver

Categories Meat and Poultry Recipes Pork

Yield 5

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
¼ cup olive oil
¼ pound thinly sliced prosciutto
¾ cup vodka
1 (28 ounce) can crushed tomatoes
¼ teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
¼ teaspoon cayenne pepper
1 cup half-and-half cream
1 pound penne pasta

Steps:

In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes.
Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.

Nutrition Facts : Calories 716.7 calories, Carbohydrate 83.5 g, Cholesterol 37.9 mg, Fat 26.2 g, Fiber 7.2 g, Protein 21.1 g, SaturatedFat 8.3 g, Sodium 686.2 mg, Sugar 4.3 g

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

You Won't Be Single For Long Vodka Cream Pasta image

This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Steps:

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

LUXURIOUS PASTA WITH VODKA CREAM SAUCE

Luxurious Pasta With Vodka Cream Sauce image

Recipe adapted from Bon Appetit

Provided by Marie

Number Of Ingredients 11

Ingredients

½ lb. mezzi rigatoni with ridges, or penne with ridges
1 medium onion, chopped
4 garlic cloves, sliced
3 oz. triple - concentrated tomato paste in a squeeze tube
¾ cup of grated parmesan cheese, more for plated garnish
2 oz. vodka ( smooth character )
¾ cup heavy cream
1 cup or so of reserved pasta water
pinch of red pepper flakes
olive oil
parsley for garnish

Steps:

Start your water boiling for the pasta, make sure it's salted
Have all your ingredients ready to go.
Drizzle olive oil into a heavy bottomed pan.
Saute the onion and garlic until the onion starts to brown around the edges, could take 5 or so minutes.
Squeeze tomato paste in along with red pepper flakes.Sir well until the paste coats the onion.
Continue stirring until the paste reaches a deep red color and starts to brown on the bottom of the pan, around 5 or so minutes.
Add the vodka and deglaze the pan, stirring to incorporate, reduce heat to low.
Using a heatproof measuring cup scoop ¼ cup of the boiling water from the pot, then add all the cream to the hot water, this will temper the cream so it doesn't break when added into the sauce.
Slowly add the warm cream into the pot, stirring to incorporate.
Remove from heat for a few minutes.
Add the pasta to the pot of boiling water and cook it al dente according to box instructions.While pasta is boiling, add a little pasta water so it's not so thick.
Reserve a good cup of the pasta water to add to sauce to thin out later if needed.
When cooked, transfer the pasta into the sauce pot using a spider (as pictured in post).
Toss everything together, adding pasta, then the grated cheese, plus enough of the pasta water to have the right consistency.
Sauce should be smooth, glossy and coating each piece of the pasta, not runny.
Toss in some chopped parsley.
Garnishing each plate with a drizzle of olive oil, cheese and more parsley.
Enjoy!

TOMATO-CREAM (VODKA) SAUCE FOR PASTA

Tomato-Cream (Vodka) Sauce for Pasta image

Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.

Provided by pearlygrl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

4 teaspoons olive oil
¾ clove garlic, minced
2 tablespoons vodka
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 ½ teaspoons dried basil
¼ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup milk
¼ cup butter, melted

Steps:

Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.
Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 2.5 g, Cholesterol 16.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.1 g, Sodium 197.6 mg, Sugar 1.9 g

PASTA ALLA VODKA

Pasta Alla Vodka image

There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

Provided by Colu Henry

Categories dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound rigatoni or penne pasta
2 tablespoons olive oil
4 ounces diced pancetta, optional
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon red-pepper flakes
3/4 cup vodka
1 (28-ounce) can crushed tomatoes
Freshly ground black pepper
3/4 cup heavy cream
1/4 cup grated Grana Padano or Parmesan cheese, plus more for serving
1 tablespoon roughly chopped fresh oregano
2 tablespoons roughly chopped Italian parsley

Steps:

Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams

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