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Not Spicy Vodka Pasta Recipe

Not Spicy Vodka Pasta Recipe

Creamy tomato‑vodka sauce without the heat, tossed with tender pasta and plenty of Parmesan. A cozy, weeknight‑friendly favorite.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 12 oz rigatoni or penne pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 0.5 cup finely chopped shallot
  • 2 tsp minced garlic
  • 5 oz tomato paste
  • 0.5 cup vodka
  • 0.75 cup heavy cream
  • 0.75 cup finely grated Parmesan cheese plus more for serving
  • 0.5 cup reserved pasta cooking water use as needed for loosening sauce
  • 1 tsp kosher salt plus extra for the pasta water
  • 0.5 tsp freshly ground black pepper
  • 0.25 cup chopped fresh basil

Instructions

Preparation Steps

  • Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.
  • Scoop out about 1/2 cup pasta water, then drain the pasta.
  • Warm olive oil and melt butter in a wide skillet over medium heat.
  • Soften the shallot, stirring often, until translucent, 3 to 4 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add tomato paste and cook, stirring, until darker and caramelized, 3 to 5 minutes.
  • Pour in vodka. Simmer until the alcohol cooks off and it reduces by about half, 2 to 3 minutes.
  • Lower heat and stir in heavy cream until the sauce is smooth and rosy.
  • Add drained pasta to the skillet with a splash of reserved water. Toss until coated and glossy.
  • Take off heat. Stir in Parmesan until melted, loosening with more pasta water if needed.
  • Season with salt and black pepper. Fold in basil and serve with extra cheese.

Notes

For extra richness, swirl in another spoonful of butter at the end. Prefer a silky texture? Blend the sauce before adding the pasta. Leftovers reheat well with a splash of water or cream; store covered in the fridge up to 3 days.
This recipe is an original creation inspired by classic Not Spicy Vodka Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.