Vodka sauce is all the rage. See what the hype is all about with this creamy, flavorful, and super easy recipe.
Quick & Easy Vodka Rotini
Savory and comforting—this tomatoey pasta recipe is sure to comfort you in a pinch.
- Medium Skillet
- Wooden Spoon
- Cutting Board
- 1 lb rotini (I prefer to use fusilli)
- ¼ cup extra virgin olive oil
- ½ lb grape tomatoes
- ½ yellow onion, diced (or one small shallot, diced)
- 2 cloves garlic, minced
- 6 oz tomato paste
- 1 tbsp vodka
- 1 tbsp ricotta
- ¾ cup heavy cream (for a healthier alternative, save a cup of pasta water to substitute for the heavy cream)
- 1 tsp kosher salt
- 1 tbp freshly cracked black pepper (or to taste)
- ½ tsp sugar
- 4 tbsp basil (leave 2 tbsp for garnish)
- ½ tsp red pepper (or to taste)
- ½ cup reserved pasta water (from the cooked noodles)
- 2 tbsp butter (for finishing)
- ¾ cup freshly grated parmesan (leave 1/4 cup for garnish)
- Heat 1 tbsp. olive oil on medium skillet over medium-high heat. Add grape tomatoes and a pinch of salt and pepper. Cook for 7 minutes or until lightly blistered and bursting. Remove from skillet and wipe with a paper towel.
- Add 2 tbsp. olive oil to skillet over medium-high heat. Once hot cook diced onions until soft and translucent, 2 - 3 mins. Add minced garlic and cook until fragrant.
- Add tomato paste and cook until its color changes to a brick red. Deglaze the skillet with vodka and stir in ricotta and heavy cream until the ingredients are well incorporated. Season with salt, pepper, red pepper, and sugar. Stir in basil and simmer for 10-15 minutes. (At this point taste sauce and add seasonings to your preference).
- Meanwhile, cook pasta to package directions. Drain pasta and add to the reduced vodka sauce, slowly adding in pasta water and parmesan until smooth and creamy.
- Turn off heat and stir in the butter until it is melted and pasta is glossy. Plate pasta and garnish with extra basil leaves and grated parmesan. Enjoy!