A spicy pasta alla vodka with pesto and fresh basil. The ultimate version of everyone’s favorite pasta recipe.
Pasta Alla Vodka sounds like a grown-ups only dish, but in reality it’s a dream for any crowd you can imagine. The vodka cooks out, the sauce is insane, and kids like it as well as adults. It also comes together in under 30 minutes, can be made ahead, and freezes if you want to really meal prep. This sauce is the BOMB.
The genius of pasta alla vodka lies in the simplicity of using high quality, big flavor ingredients that make a big impact on a humble dish – with a healthy dash of Tito’s….
Feel free to sub in your fave Vodka, or use chicken (or vegetable) stock in place if you prefer to avoid the booze. It will still be AMAZING.
I’ve tested dozens of versions of this iconic pasta dish, and this one is my personal favorite. The pesto is optional, but lends a depth of flavor that is a nice addition – if you look closely in the ingredient photo, you’ll see Costco pesto. It’s one of my favorite things to buy there – it lasts forever, tastes almost as good as homemade, and is a shortcut I’m always happy to use.
Pasta Alla Vodka with Pesto
Ingredients
- 3 Tbsp olive oil
- 1 shallot, minced
- 4 cloves garlic, smashed and minced
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup vodka
- 1/2 cup basil pesto
- kosher salt and black pepper
- 1/2-3/4 cup heavy cream
- 1 lb pasta - your choice!
- 2 Tbsp salted butter
- 1/2 cup grated parmesan cheese plus more for serving
- 1/2 cup fresh basil, chopped or torn for serving
Instructions
- Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
- To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta among plates and top with basil and cheese. Enjoy!
Notes
