Pesto Pasta Alla Vodka Recipe

Creamy Pesto Pasta Alla Vodka Recipe: A Dreamy Italian Feast

Whipping up a creamy pesto pasta alla vodka promises pure culinary magic that will sweep you off your feet.

Pasta lovers understand the power of unexpected ingredient combinations.

Silky sauce meets bright herb notes in this delightful dish.

Rich tomato undertones blend seamlessly with aromatic basil and smooth vodka.

Each bite delivers a sophisticated twist on classic comfort food.

Smooth cream provides luxurious depth that makes this recipe irresistible.

The Appeal Of Pesto Pasta Alla Vodka

  • Customize with Ease: Swap vodka for broth or make ahead and freeze, giving you flexibility to adapt the recipe to your schedule and pantry.
  • Elevate Everyday Meals: Transform ordinary pasta into a restaurant-worthy dish with rich, creamy pesto vodka sauce that impresses without complicated techniques.
  • Quick Weeknight Winner: Whip up this delicious pasta in under 30 minutes, using simple ingredients that deliver maximum flavor with minimal effort.
  • Restaurant-Quality at Home: Create a gourmet-style meal that feels luxurious but requires basic cooking skills, perfect for home chefs wanting to level up their culinary game.

Essential Ingredients For Pesto Pasta Alla Vodka

Main Ingredients:
  • Pasta: Core ingredient that provides the base for this creamy and flavorful dish.
  • Vodka: Adds depth and enhances the overall flavor profile of the sauce.
  • Pesto: Brings a rich, herbal note to the creamy vodka sauce.
  • Cream: Provides a luxurious and smooth texture to the sauce.
Aromatics and Herbs:
  • Shallot, Garlic: Create a fragrant and flavorful foundation for the sauce.
  • Oregano, Basil: Add fresh, herbaceous notes that complement the pasta and sauce.
Seasoning and Finishing Ingredients:
  • Tomato Paste, Red Pepper Flakes: Contribute a rich tomato base with a subtle heat.
  • Parmesan Cheese, Butter: Provide richness and a salty, creamy finish to the dish.
  • Salt, Pepper: Essential for balancing and enhancing the overall flavor.

Simple Directions For Pesto Pasta Alla Vodka

Step 1: Sauté Aromatic Base

Warm a large skillet over medium-low heat.

Toss in:
  • Shallots
  • Garlic
  • Oregano

Cook until shallots turn golden and soft, about 5 minutes.

Lower the heat, add:
  • Tomato paste
  • Red pepper flakes

Stir and cook for 4-5 minutes until the mixture thickens.

Pour in vodka, simmer for 2 minutes.

Mix in pesto and cream.

Season with salt and pepper.

Keep warm on low heat.

Step 2: Boil Perfect Pasta

Fill a large pot with salted water and bring to a rolling boil.

Drop in pasta and cook until perfectly al dente.

Before draining, scoop out 1 1/2 cups of pasta water.

Drain pasta completely.

Step 3: Combine and Finish Sauce

Add pasta to the vodka sauce along with:
  • Butter
  • Pasta water

Toss until butter melts completely.

Sprinkle in parmesan and torn basil leaves.

If sauce seems thick, add more pasta water to reach desired consistency.

Step 4: Serve and Garnish

Transfer pasta to serving plates.

Top with extra basil leaves and a sprinkle of cheese.

Step 5: Vodka Substitution

No vodka?

No problem!

Replace with equal amounts of chicken or vegetable broth.

Step 6: Make-Ahead Magic

Sauce can be prepared up to 4 days in advance.

Store in refrigerator and reheat gently before serving.

Step 7: Freezer-Friendly Option

The sauce freezes beautifully for up to 3 months.

Thaw completely before reheating and serving.

Tricks For Cooking Flawless Pesto Pasta Alla Vodka

  • Gradually add pasta water to create a silky, perfectly coated sauce that clings beautifully to each pasta strand.
  • Caramelize shallots slowly to develop rich, sweet undertones that elevate the entire dish's taste profile.
  • Keep heat low when adding cream to ensure a smooth, velvety texture without curdling or breaking.
  • Make sauce ahead and store in refrigerator for up to 4 days, allowing for speedy weeknight dinner solutions.
  • Seamlessly swap vodka with chicken or vegetable broth for a non-alcoholic version without compromising flavor complexity.

Ways To Mix Up Pesto Pasta Alla Vodka

  • Gluten-Free Pesto Pasta: Swap regular pasta with gluten-free alternatives like brown rice or chickpea pasta for a celiac-friendly version.
  • Dairy-Free Adaptation: Replace cream with coconut milk or cashew cream, and use nutritional yeast instead of parmesan for a vegan-friendly option.
  • Vegetable-Packed Version: Add roasted zucchini, spinach, or sun-dried tomatoes to boost nutritional value and create a more colorful dish.
  • Low-Carb Alternative: Use spiralized zucchini noodles or spaghetti squash instead of traditional pasta for a lighter, low-carbohydrate meal.

Perfect Pairings For Pesto Pasta Alla Vodka

  • Gourmet Garnish Parade: Sprinkle fresh chopped basil and extra parmesan cheese on top for a restaurant-worthy presentation that adds vibrant color and rich flavor.
  • Elegant Side Symphony: Pair this creamy pasta with a crisp arugula salad dressed in lemon vinaigrette or roasted garlic bread to complement the rich sauce.
  • Wine Companion Magic: Select a medium-bodied white wine like Pinot Grigio or a light red such as Chianti to beautifully balance the pesto vodka sauce's complex flavor profile.
  • Protein Power-Up: Transform this dish into a complete meal by adding grilled chicken, sautéed shrimp, or crispy pancetta for extra protein and texture variation.

Preserving Pesto Pasta Alla Vodka For Later

  • Store leftover pasta in an airtight container in the fridge for 3-4 days. Keep sauce and pasta separate to prevent sogginess and maintain texture.
  • Place pasta in a microwave-safe dish, sprinkle a few tablespoons of water or extra cream, cover, and heat in 30-second intervals, stirring between each to distribute heat evenly.
  • Warm pasta in a skillet over medium-low heat, add a splash of water or cream to revive sauce, stirring constantly to prevent sticking and ensure even heating.
  • Transfer cooled pasta and sauce to freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

  • What is pesto in this recipe?

A blend of basil, garlic, pine nuts, olive oil, and parmesan cheese that adds rich, herbal flavor to the pasta sauce.

  • Why use vodka in the sauce?

Vodka helps release flavors from the tomato paste and creates a smoother, more complex sauce texture without adding a strong alcohol taste.

  • Can I substitute heavy cream?

Yes, you can use half-and-half or whole milk, but the sauce will be less creamy and rich compared to heavy cream.

  • Is this recipe spicy?

The red pepper flakes provide a mild heat that can be adjusted by increasing or decreasing their amount according to your preference.

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Pesto Pasta Alla Vodka Recipe

Pesto Pasta Alla Vodka Recipe


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4.7 from 30 reviews

  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Creamy pesto pasta alla vodka elevates Italian comfort food with a luxurious twist of herbal and tangy flavors. Rich parmesan, fresh basil, and smooth vodka sauce create a memorable dining experience you’ll savor with pure culinary delight.


Ingredients

Scale

Main Ingredients:

  • 1 pound short cut pasta
  • 3/4 cup basil pesto (homemade or store-bought)
  • 1/2 cup tomato paste
  • 1 cup heavy cream or canned coconut milk

Aromatics and Seasonings:

  • 1 shallot (finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 teaspoon dried oregano
  • 12 teaspoons crushed red pepper flakes
  • Kosher salt and black pepper

Liquids and Finishing Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup vodka
  • 3 tablespoons salted butter
  • 1/3 cup grated Parmesan cheese (plus more for serving)
  • 1/4 cup fresh basil roughly chopped

Instructions

  1. Sauté shallots, garlic, and oregano in a skillet over medium-low heat until shallots turn golden, approximately 5 minutes.
  2. Lower heat, incorporate tomato paste and red pepper flakes, cooking for 4-5 minutes until mixture thickens.
  3. Pour vodka into the skillet, simmer for 2 minutes to blend flavors.
  4. Stir in pesto and cream, creating a smooth sauce. Season with salt and pepper. Maintain warmth on low heat.
  5. Simultaneously, boil a large pot of salted water and cook pasta until perfectly al dente.
  6. Reserve 1 1/2 cups pasta water before draining pasta.
  7. Transfer pasta into sauce, adding 1/2 cup reserved pasta water and butter, tossing until butter melts completely.
  8. Incorporate parmesan and fresh basil, adjusting sauce consistency with additional pasta water if needed.
  9. Plate pasta, garnishing with extra basil and cheese.
  10. Vodka substitution option: replace with equal amount of chicken or vegetable broth.
  11. Make-ahead method: prepare sauce up to step 4, refrigerate for 4 days. Reheat before serving.
  12. Freezing instructions: sauce can be frozen in sealed container for up to 3 months. Thaw before use.

Notes

  • Customize heat levels by adjusting red pepper flakes, making the sauce mild or spicy according to personal preference.
  • Elevate vegetarian options by using vegetable broth instead of vodka, maintaining rich flavor complexity.
  • Enhance creaminess by slowly stirring parmesan cheese, ensuring smooth texture without clumping.
  • Control sauce consistency by gradually adding pasta water, creating perfectly silky coating for pasta.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 4
  • Calories: 652 kcal
  • Sugar: 6 g
  • Sodium: 420 mg
  • Fat: 39 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 56 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 55 mg
Natalie Brooks

Natalie Brooks

Co-Founder & Content Strategist

Expertise

  • Vegan and plant-based recipe creation
  • Meal planning and nutritional analysis
  • Storytelling through blog content, video, and social media

Education

eCornell

  • Program: Plant-Based Nutrition Certificate
  • Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.

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