Tomato Basil Penne alla Vodka Recipe
If regular vodka sauce wasn’t good enough, here comes basil—making everything ten times better. This dish blends rich tomato, smooth vodka, and fragrant basil into something absurdly delicious. The sauce coats every bite of penne with creamy, herby perfection. Vodka adds depth, but basil steals the show with its fresh, peppery kick. Forget bland pasta nights; this recipe delivers bold flavors with minimal effort. One pan, a few simple ingredients, and you’ll have restaurant-quality pasta in 30 minutes. So, grab that vodka bottle—it’s time to impress yourself with actual cooking skills.
Tomato Basil Penne alla Vodka Recipe
A creamy, basil-infused twist on classic vodka sauce, combining fresh herbs, rich tomato flavor, and velvety smoothness.
Ingredients
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 cloves garlic minced
- ½ tsp red pepper flakes
- 1 cup crushed tomatoes
- ¼ cup vodka
- ½ cup heavy cream
- ½ cup grated Parmesan
- ¼ cup fresh basil chopped
- 1 tbsp butter
- Salt and black pepper to taste
Instructions
- Boil the pasta: Cook penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Sauté aromatics: Heat olive oil in a skillet. Add minced garlic and red pepper flakes. Cook until fragrant.
- Deglaze with vodka: Pour in vodka, letting it cook off the alcohol for about a minute.
- Add tomatoes: Stir in crushed tomatoes and let the sauce simmer for 10 minutes, stirring occasionally.
- Make it creamy: Reduce heat and add heavy cream, stirring until smooth.
- Enhance the flavor: Stir in butter, Parmesan, and a splash of pasta water.
- Mix in pasta: Toss in the drained penne and coat evenly.
- Garnish and serve: Top with fresh basil and more Parmesan.
Notes
Nutritional Values (Per Serving)
- Calories: 520
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
Vitamin & Mineral Content (Per Serving)
- Vitamin A: 12%
- Iron: 10%
- Calcium: 18%
- Potassium: 14%
- Folate: 9%
Flavor-Boosting Tips
- Use high-quality vodka—it actually matters.
- Fresh basil always beats dried.
- A splash of balsamic vinegar deepens the tomato flavor.
- Roasted garlic makes it even better.
