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
Essential Ingredients For Pesto Pasta Alla Vodka
Main Ingredients:Aromatics and Herbs:Seasoning and Finishing Ingredients:Simple Directions For Pesto Pasta Alla Vodka
Step 1: Sauté Aromatic Base
Warm a large skillet over medium-low heat.
Toss in:Cook until shallots turn golden and soft, about 5 minutes.
Lower the heat, add: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: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
Ways To Mix Up Pesto Pasta Alla Vodka
Perfect Pairings For Pesto Pasta Alla Vodka
Preserving Pesto Pasta Alla Vodka For Later
FAQs
A blend of basil, garlic, pine nuts, olive oil, and parmesan cheese that adds rich, herbal flavor to the pasta sauce.
Vodka helps release flavors from the tomato paste and creates a smoother, more complex sauce texture without adding a strong alcohol taste.
Yes, you can use half-and-half or whole milk, but the sauce will be less creamy and rich compared to heavy cream.
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
- 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
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
- 1–2 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
- Sauté shallots, garlic, and oregano in a skillet over medium-low heat until shallots turn golden, approximately 5 minutes.
- Lower heat, incorporate tomato paste and red pepper flakes, cooking for 4-5 minutes until mixture thickens.
- Pour vodka into the skillet, simmer for 2 minutes to blend flavors.
- Stir in pesto and cream, creating a smooth sauce. Season with salt and pepper. Maintain warmth on low heat.
- Simultaneously, boil a large pot of salted water and cook pasta until perfectly al dente.
- Reserve 1 1/2 cups pasta water before draining pasta.
- Transfer pasta into sauce, adding 1/2 cup reserved pasta water and butter, tossing until butter melts completely.
- Incorporate parmesan and fresh basil, adjusting sauce consistency with additional pasta water if needed.
- Plate pasta, garnishing with extra basil and cheese.
- Vodka substitution option: replace with equal amount of chicken or vegetable broth.
- Make-ahead method: prepare sauce up to step 4, refrigerate for 4 days. Reheat before serving.
- 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
Co-Founder & Content Strategist
Expertise
Education
eCornell
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.