Pesto Pasta Alla Vodka
Fresh pasta tossed in a spicy tomato pesto vodka sauce that’s creamy and so delicious! The secret to this one-pot pasta? Basil pesto and plenty of cheese on top. The pesto adds a vibrant layer of flavor and richness to this silky, smooth, and creamy pasta. Serve this 30-minute dinner up any night of the week. Pesto Pasta Alla Vodka for the win!
Equipment
- Large Skillet (I prefer cast-iron and then I usually serve in it as well)
Ingredients
- 1/4 cup extra virgin olive oil
- 1 shallot finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 3/4 cup basil pesto homemade or store-bought
- kosher salt and black pepper
- 1 cup heavy cream or canned coconut milk
- 1- pound short cut pasta
- 3 tablespoons salted butter
- 1/3 cup grated Parmesan cheese plus more for serving
- 1/4 cup fresh basil roughly chopped
Instructions
- Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
- To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta among plates and top with basil and cheese. Enjoy!
Notes:
- To Replace the Vodka: use an equal amount of chicken or vegetable broth.
- To Make Ahead: prepare the alla vodka sauce through step 1. The sauce can be made 4 days ahead of time and chilled in the fridge. To serve, warm on the stove, follow the directions through step 2.
- To Freeze: the alla vodka sauce can be made, then frozen in a freezer-safe container for up to 3 months. Thaw, then use as directed.
Tried this recipe?Let us know how it was!
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