Pesto Vodka Sauce Pasta is a creamy and colorful dish that brings together the rich flavors of basil pesto and the warmth of vodka sauce. It’s both tasty and comforting!
Making this pasta is a breeze! I love to spiralize my favorite pasta and then toss it in the sauce for a quick meal that’s ready in no time. You’ll want to keep this in your dinner rotation!
Key Ingredients & Substitutions
Pasta: I like using rigatoni or penne. Both shapes hold the sauce well! If you need a gluten-free option, try chickpea or lentil pasta for a protein boost.
Vodka: The vodka adds depth to the sauce. If you want an alcohol-free version, use more chicken or vegetable broth instead. The flavor will change slightly, but it’ll still be delicious!
Pesto: Homemade pesto is great, but store-bought is a time-saver! If you’re allergic to nuts, try a nut-free basil sauce, or add spinach with olive oil for a fresh alternative.
Cream: Heavy cream creates that luscious texture. You could substitute with half-and-half for a lighter sauce, or use a non-dairy cream like coconut cream for a vegan version.
How Do I Get the Sauce Just Right?
A creamy, well-balanced sauce is essential. Start by cooking the onion until it’s soft—this builds good flavor! When adding the vodka, let it reduce quite a bit; this step is key to mellowing the alcohol taste. You want to keep stirring the sauce to ensure it comes together smoothly, especially when you add the cream and pesto.
- Cook garlic just until fragrant to avoid burning.
- Don’t rush the simmering; giving enough time helps the tomatoes and cream blend beautifully.
- Add pasta water gradually if the sauce feels too thick; it should be rich yet coat the pasta nicely.
Finally, don’t forget to taste and adjust the seasoning as needed! Enjoy your cooking!
Pesto Vodka Sauce Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1/2 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil, finely chopped for garnish
How Much Time Will You Need?
This delicious pasta dish will take about 25-30 minutes from start to finish! With only about 10 minutes of prep and a quick cooking process, it’s a perfect choice for a weeknight dinner or a cozy gathering with friends!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until it’s al dente. Once done, drain the pasta, but save about 1/2 cup of the pasta water for later. Set the drained pasta aside.
2. Sautéing Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s translucent and soft. Then, add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to let the garlic burn!
3. Adding the Vodka:
Carefully pour in the vodka and let it simmer for about 3-4 minutes, allowing the alcohol to cook off and the flavors to meld together. You want it to reduce mostly.
4. Stirring in Tomatoes:
Now, stir in the crushed tomatoes or tomato puree, and let the mixture simmer for 5-7 minutes. This step is crucial for thickening the sauce and enhancing the flavors.
5. Cream and Pesto Time:
Reduce the heat and gently stir in the heavy cream and basil pesto until well combined, creating a creamy, orange-hued sauce. This is where the magic happens!
6. Final Seasoning:
Season the sauce with salt and pepper to taste. Make sure to taste it to get the flavor just right.
7. Combine Pasta and Sauce:
Add the cooked pasta to the sauce, tossing it well to ensure every piece is coated in that luscious sauce. If it looks too thick, you can add a splash of the reserved pasta water to loosen it.
8. Finish with Cheese:
Finally, sprinkle in the grated Parmesan cheese, stirring until it’s melted and incorporated throughout the dish.
9. Serve Your Pasta:
Serve the pasta hot, garnished with additional Parmesan and chopped fresh basil for an extra pop of flavor and color.
Enjoy this vibrant and comforting pasta dish that beautifully blends the aromatic basil pesto with a creamy tomato vodka sauce!
Can I Use Different Types of Pasta?
Absolutely! While rigatoni and penne work great, you can use any pasta you prefer. Just make sure to adjust the cooking time according to the package instructions for that particular pasta shape.
What If I Don’t Have Vodka?
If you prefer not to use vodka, you can replace it with an equal amount of chicken or vegetable broth. This will alter the flavor slightly, but it will still be a delicious creamy sauce!
Can I Make a Dairy-Free Version?
Yes, you can! Use a non-dairy cream alternative, such as coconut cream or cashew cream, and substitute the Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
