Vodka Cream Pasta Recipe

Vodka Cream Pasta

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  • 1 TBS extra-virgin olive oil, once around the pan in a slow stream
  • 1 tBS butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 C vodka
  • 1 C chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 16 ounces pasta, such as penne rigate
  • 1/2 C heavy cream
  • 20 leaves fresh basil, shredded or torn

How to make Vodka Cream Pasta

This recipe (the and picture) was taken from Rachael Ray's website ( I've tried making this dish and it actually tastes pretty decent. Thought it'd be nice to share it with y'all.

[this dish serves 4]

  1. Heat a large skillet over moderate heat.

  2. Add oil, butter, garlic and shallots.

  3. Gently sauté shallots for 3 to 5 minutes to develop their sweetness.

  4. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup).

  5. Reduce vodka by half, this will take 2 or 3 minutes.

  6. Add chicken stock, tomatoes.

  7. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

  8. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).

  9. While pasta cooks, prepare your salad or other side dishes.

  10. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta.

  11. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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