This Pesto Vodka Sauce Pasta is a tasty mix of creamy vodka sauce and fresh green pesto. It comes together quickly, making it a perfect weeknight dinner.
Honestly, the blend of flavors will make your taste buds dance! 🍝 I love serving it with some garlic bread on the side—because, let’s face it, bread is always a good idea!
Key Ingredients & Substitutions
Penne Pasta: I like using penne for its great ability to hold sauce. If you’re out of penne, try rigatoni or fusilli. Gluten-free pasta can also work well here!
Vodka: The vodka adds depth to the sauce, but if you want to skip it, just use a bit more chicken or vegetable broth. The flavor won’t be quite the same, but it’ll still be delicious!
Crushed Tomatoes: You can use diced tomatoes or even fresh tomatoes if they are in season. Just blend them if you prefer a smoother sauce. Tomato sauce is also a great time-saver.
Heavy Cream: To lighten things up, you can substitute half-and-half or even coconut milk for a dairy-free option. Just keep in mind the flavor will shift slightly.
Basil Pesto: Store-bought pesto is super convenient, but homemade is always a treat if you have the time! You can swap it with sun-dried tomato pesto for a different flavor profile.
How Do I Get My Sauce to Have a Creamy Texture?
The key to a creamy sauce is to manage the temperature and timing while adding your ingredients. Start by cooking your vodka down to enhance its flavor. This helps mellow out its bite.
- Once you add crushed tomatoes, allow them to simmer for 8-10 minutes. This brings out the natural sweetness!
- Reduce the heat before adding the cream and pesto—this prevents them from boiling. Stir continuously until it’s well-blended and heated through.
- Finally, mix in the cheese while the heat is low. This ensures it melts smoothly into your sauce!
Always taste as you go. This way, you can adjust seasonings to your liking. Enjoy your cooking!
How to Make Pesto Vodka Sauce Pasta
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 (28 oz) can crushed tomatoes or tomato sauce
- 1/2 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- 1/2 tsp red pepper flakes (optional, for a spicy kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, chopped or whole, for garnish
How Much Time Will You Need?
This delicious dish will take you about 25 minutes total—10 minutes of prep time and around 15 minutes of cooking. It’s quick, easy, and packed full of flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until it’s al dente. Once done, drain the pasta and set it aside.
2. Sauté the Aromatics:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it’s soft and translucent. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning it.
3. Deglaze with Vodka:
Carefully pour in the vodka. Allow it to simmer, cooking until the liquid reduces by half—this should take around 3 to 5 minutes.
4. Add the Tomatoes:
Next, stir in the crushed tomatoes or tomato sauce. Bring the mixture to a gentle simmer and let it cook for 8 to 10 minutes so all the flavors can meld together beautifully.
5. Make it Creamy:
Lower the heat and stir in the heavy cream and basil pesto. Cook for a couple more minutes until the sauce is heated through and creamy. If you like a little heat, sprinkle in the red pepper flakes at this point!
6. Season the Sauce:
Season the sauce with salt and freshly ground black pepper to taste. Remember, tasting as you go is key!
7. Combine Pasta and Sauce:
Toss the cooked penne pasta into the sauce, stirring well to make sure all the pasta is coated evenly.
8. Finish with Cheese:
Add the grated Parmesan cheese and stir until it’s melted and thoroughly mixed into the sauce.
9. Serve and Garnish:
Serve your Pesto Vodka Sauce Pasta hot, garnished with extra Parmesan cheese and fresh basil leaves for a lovely touch.
Enjoy this creamy and flavorful dish, and don’t forget to pair it with some garlic bread for a complete meal!
Can I Use a Different Pasta Shape?
Absolutely! While penne is great for holding sauce, you can use any pasta shape you like. Rigatoni, fusilli, or even spaghetti all work well in this recipe.
What If I Don’t Have Vodka?
If you prefer not to use vodka, you can substitute it with extra chicken or vegetable broth. It won’t have the same depth of flavor, but it will still be tasty.
Can I Make This Recipe Vegetarian?
Yes, this recipe is already vegetarian! Just ensure your pesto is made without cheese or use a vegan pesto if you’re looking for a completely dairy-free option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of cream or broth if the sauce thickens too much.
