Creamy Tomato Vodka Pasta

• 12 oz pasta (spaghetti or penne)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup vodka
• 1 1/2 cups chicken or vegetable broth
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream (or dairy-free alternative)
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Steps

1. 1 Cook pasta according to package instructions; reserve 1/2 cup pasta water and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Pour in vodka and let it reduce by half, about 2 minutes.
4. 4 Add crushed tomatoes, broth, sugar, and red pepper flakes. Simmer for 10 minutes.
5. 5 Stir in heavy cream and let sauce thicken, adding reserved pasta water if needed.
6. 6 Toss cooked pasta in the sauce until well coated. Season with salt and pepper to taste.
7. 7 Garnish with fresh basil or parsley before serving.

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter before serving.
• Adjust the heat by adding more or fewer red pepper flakes to suit your taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• Top with grated Parmesan for a cheesy kick.

FAQ