Creamy pasta alla vodka
Ready in 30 minutes, this is a silky creamy tomato pasta dish that is easy to make and will please the whole family. Spiked with vodka and cream, this is a recipe that is perfect for a quick weeknight meal or to impress guests with it’s fancy name!
Such a handy recipe to have up your sleeve that the whole family will love! This recipe is so easy to throw together and can be paired with a protein and salad to round out the meal or just eaten by itself - comfort in a bowl!
Don’t be put off by the vodka in the recipe, it adds a wonderful tang to the sauce and elevates it from a boring cream sauce to a super tasty cream sauce! Similar to adding white wine to a pasta sauce but brings out the flavour of the tomatoes better.
This recipe can easily be made gluten free by simply using gluten free penne pasta (or any other short cut pasta shape you prefer).
What's in this recipe?
Creamy pasta alla vodka
Penne pasta
I like this pasta variety as the cavities fill up with the wonderful sauce and its heavier short cut variety that makes this dish feel substantial. Can be substituted with any other short cut pasta variety (spirals, shells, bow ties) or gluten free for those with intolerances.
Vodka
Vodka adds a wonderful tang and depth of flavour that compliments the flavour of the tomatoes perfectly. Cannot be left out or it wouldn’t be ‘pasta alla vodka’!
Tomato passata
Tomato passata is pureed whole tomatoes. Passata results in a wonderfully smooth sauce with a delicate tomato flavour. Can be made with tinned diced tomatoes however your sauce will be chunkier - still very tasty!
Shallots & garlic
Shallots adds a sweet and subtle onion flavour that give a base to the dish. Can be substituted with red onion. Garlic is a flavour bomb that we wouldn’t be without! Please use fresh garlic here.
Butter & cream
Butter and cream add creaminess and luxuriousness to the sauce! Please use full cream here as reduced fat cream will not give you the creamy results in this bowl of comfort food.
Extra virgin olive oil
Extra virgin olive oil is used to fry the shallots and garlic. It doesn’t burn like butter would in the initial stages of this recipe.
Oregano & thyme
Oregano and thyme are the herbs used to flavour the dish and add wonderful fragrance. Can be substituted with fresh oregano and thyme if you have it on hand.
Chili flakes
Chili flakes just add a touch of heat and round out the flavours in the dish. Feel free to leave out if you are sensitive to heat although the spice is very mild.
Parmesan
Parmesan is stirred through the sauce to add a cheesy tang to the dish. Can be left out if desired however i find it really lifts the flavours and makes this dish divine!
Step-by-step photos
Creamy tomato & basil pasta shells
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 shallot (diced)
- 2 cloves garlic (crushed)
- 1/2 tsp dried thyme, oregano & dried chili flakes
- 1 cup tomato passata
- 1/2 cup vodka
- 1 cup cream (or coconut milk)
- 2 Tbsp butter
- 1/2 cup parmesan (grated)
- 350g dried pasta shells
- 1/2 tsp salt
- 1/2 cup fresh basil leaves
Instructions
- Preheat oven to 180 degrees Celsius bake. Line a 20cm brownie pan with baking paper.
Notes
Serving suggestion
I like to serve these brownies slightly warmed with a dollop of whipped cream and shots of espresso or espresso martinis at the end of a meal. They are also great served at room temp and cut into smaller pieces as a sneaky afternoon treat with a cup of coffee or sweets table at an event.
Storing
Brownies will keep in an airtight container in the fridge for up to a week. Can be frozen for up to 3 months in an airtight container.
Nutrition Facts
Calories
427Fat
31 gSat. Fat
10 gCarbs
32 gFiber
7 gNet carbs
25 gSugar
12 gProtein
16 gSodium
601 mgCholesterol
0 mg