This creamy pesto pasta alla vodka is the ultimate cozy dish for winter nights. With fresh pasta enveloped in a rich tomato pesto vodka sauce, this one-pot recipe is a must-try! The unexpected twist of basil pesto adds depth and richness to the pasta. Ready in just 30 minutes, it's perfect for weeknight dinners and looks fantastic on any table. Plus, who doesn't adore a delectable creamy vodka pasta? This delightful recipe is sure to become a favorite for holiday gatherings with family and friends.
Every December, I find myself reminiscing about my family's favorite vodka pasta. Over the years, I've tried countless variations, but this one remains the best. It's classic yet enhanced by a hint of basil pesto, making it even tastier. There's something about the chilly December days that makes me crave pasta in a red sauce. This pasta alla vodka stands out not only for its flavor but also for its festive red and green colors, perfect for this time of year.
I know I might sound repetitive with all this holiday talk, but I'm embracing anything that brings a little joy during this season! And honestly, pasta always lifts spirits, especially a creamy vodka version.
What's the role of vodka in this dish? Vodka introduces a sharpness that balances the sweetness of the tomatoes. When added in moderation, it enhances the sauce's aroma. The key is to simmer the vodka slowly, allowing its flavors to meld while cooking off the alcohol. If you prefer to avoid alcohol, feel free to substitute vodka with chicken broth, vegetable broth, or even water. Your sauce will still turn out wonderfully!
This dish is perfect for holiday meals, whether you have a small gathering or just a cozy night in. Leftovers taste just as good! You can prep the entire dish ahead of time, refrigerate it, and simply bake it before serving. I adore recipes like this for entertaining—they simplify life! You can even make the sauce in advance and just toss it with the pasta when you're ready to impress your guests. Pair it with a fresh salad and some crusty bread for a delightful dinner party.
Preparation Time
15 minutes
Cooking Time
20 minutes
Categories
Ingredients
- 1/4 cup extra virgin olive oil
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1-2 teaspoons red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 3/4 cup basil pesto, either homemade or store-bought
- kosher salt and black pepper
- 1 cup heavy cream or canned coconut milk
- 1 pound short pasta
- 3 tablespoons salted butter
- 1/3 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil, roughly chopped
Directions
1. In a large skillet, heat over medium-low heat. Once the oil is shimmering, add the shallot, garlic, and oregano. Sauté until the shallots caramelize, about 5 minutes. Lower the heat, then stir in the tomato paste and red pepper flakes. Cook for 4-5 minutes until thickened. Mix in the vodka and cook for another 2 minutes. Add the pesto and cream, seasoning with salt and pepper. Keep warm on low heat.
2. Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1 1/2 cups of pasta cooking water. Drain the pasta.
3. Combine the pasta with the vodka sauce, 1/2 cup of reserved cooking water, and butter, tossing until the butter melts. Stir in the Parmesan and basil. If necessary, use more pasta water to thin the sauce.
4. Serve the pasta on plates, garnishing with basil and additional cheese. Enjoy!
