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Vodka Cream Pasta


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Rate this recipe 4.5/5 (25 Votes)


  • 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
  • 1/2 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


Adapted from


Step 1

* 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.

* Reduce vodka by half, this will take 2 or 3 minutes.

* Add chicken stock and 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 a 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.


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