Pasta Alla Vodka

This is probably one of my favorite pasta dishes on earth. The oil mixture with roasted shallots, garlic, and tomatoes is absolutely delicious. Any short cut pasta will work, but I made it fancy with a multicolor arcobaleno pasta. Of course, you can always substitute the vodka with vegetable broth, if desired.



  • 1/4 cup extra virgin olive oil
  • 1 shallot, sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons fresh oregano, chopped
  • 1-2 teaspoons crushed red pepper flakes
  • 6 cups cherry tomatoes, halved if large
  • 1/2 cup vodka (or vegetable broth if desired)
  • 3 tablespoons tomato paste
  • salt and pepper
  • 1 cup heavy cream
  • 1 pound short cut pasta, cooked to package directions
  • 3 tablespoons butter
  • 3/4 cup parmesan cheese, grated + more for serving
  • 1/2 cup fresh basil, torn + more for serving


  1. Heat the olive oil in a large skillet with high sides on medium-high heat. Add the shallots, garlic, oregano, tomatoes, and chili flakes. Cook for 8-10 minutes until tomatoes burst and start to stick to the pan. Pour contents in a bowl and set aside.
  2. In the same skillet, add the vodka and tomato paste. Cook over medium heat for about 2 minutes, making sure the tomato paste is completely incorporated. Stir in the cream and season with salt and pepper.
  3. To the vodka cream sauce, add the cooked pasta, butter, parmesan, and basil to the sauce. Toss until the butter has melted.
  4. Divide the pasta among plates, drizzle with the reserved tomato/oil mixture, then top with additional parmesan and basil.



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