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pasta alla vodka
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Pasta alla Vodka

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Vegetarian entree
Author: Susan Pridmore


  • 1 pound pasta
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 large yellow onion finely diced (about 1 1/2 cups)
  • 4 cloves Gourmet Garden Garlic - 80g" target="_blank" rel="nofollow">garlic minced
  • 1 cup vodka
  • 4 cup chopped peeled*, heirloom tomatoes
  • 1 cup half 'n half
  • 1 t dried oregano or dry your own
  • 1 1/4 tsp sea salt
  • 1 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried red pepper flakes
  • 1 cup grated Parmesan cheese plus more for topping
  • handful of basil leaves slivered


  • Cook pasta according to package directions, until al dente.
  • In a large skillet over medium heat, melt the olive oil and butter together. Add the chopped onion and sauté until softened, about two minutes. Stir in the minced garlic and sauté for another minute until fragrant.
  • Pour in the vodka and stir in the tomatoes. Lightly simmer for five minutes.
  • Reduce the heat to low and stir in the half 'n half, oregano, salt, sugar, black pepper, and red pepper flakes. Gently simmer for five minutes, until the sauce slightly thickens.
  • Drain the pasta, reserving one cup of pasta water in case sauce is too thick. Fold the pasta into the sauce, gently tossing with a large metal spoon.
  • Stir in the Parmesan cheese and slip the pasta into large serving bowl. Garnish with additional Parmesan cheese and basil.


* To peel the tomatoes, bring a pot of water to a boil. Cut an "X" on the bottom of each tomato, using a sharp knife. Dip each tomato, whole, into the water for 15 seconds. Peel the skin off, starting from the "X".