This Pesto Vodka Sauce Pasta brings a tasty twist to your dinner table! Creamy vodka sauce meets fresh basil pesto for a delicious combination. Yum!
I love how quick and easy this dish is to whip up—it’s perfect for busy nights. Just cook your pasta, mix in the sauce, and you’re all set for a delightful meal!
Key Ingredients & Substitutions
Pasta: Rigatoni is my favorite for this dish since its shape holds the sauce well. However, you can switch it up with penne, fusilli, or even spaghetti. Just adjust the cooking time as needed!
Olive Oil: Extra virgin olive oil adds great flavor. If you want a lighter option, you can use vegetable oil, although it won’t have the same depth.
Vodka: The vodka helps to enhance the flavors of the sauce. If you prefer to avoid alcohol, you can use additional chicken or vegetable broth instead.
Pesto: Store-bought basil pesto is convenient, but homemade is fresher and more flavorful! If you have dietary restrictions, try substituting with spinach or arugula pesto.
Heavy Cream: For a lighter sauce, use half-and-half or coconut cream for a dairy-free option. Just be mindful that this will change the flavor slightly.
How Do I Make the Creamy Sauce Just Right?
Creating the perfect creamy sauce for your Pesto Vodka Sauce Pasta involves a couple of key steps. First, when you add the heavy cream, keep the heat low! This prevents the cream from curdling. Stir it in slowly and ensure it’s fully mixed before adding the pesto.
- Simmer the vodka for a few minutes to cook out the alcohol, allowing the flavor to develop.
- When adding the heavy cream, mix thoroughly and let it simmer gently.
- If the sauce gets too thick, use the reserved pasta water a little at a time to achieve your desired consistency.
Taking your time with these steps results in a beautifully creamy sauce that coats every piece of pasta perfectly!
Pesto Vodka Sauce Pasta
Ingredients You’ll Need:
- 12 oz rigatoni or your choice of pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup vodka
- 1 cup tomato sauce (canned or homemade)
- 1/2 cup heavy cream
- 1/3 cup basil pesto (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves, thinly sliced, for garnish
How Much Time Will You Need?
This delightful dish takes about 25-30 minutes from start to finish. You’ll spend about 10 minutes on prep and cooking the pasta, and 15-20 minutes whipping up the sauce and combining everything. It’s a quick way to impress your family or guests with a delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni or your favorite pasta, cooking it according to package instructions until al dente. Drain the pasta, but make sure to reserve about 1/2 cup of that starchy pasta water for later. It’ll help your sauce stick!
2. Sauté the Aromatics:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté them for about 1 minute. Watch closely so the garlic doesn’t burn; you just want it to become fragrant!
3. Add the Vodka:
Carefully pour the vodka into the skillet with the garlic and let it simmer for 3-4 minutes. This step reduces the alcohol while infusing the flavors for the sauce.
4. Create the Sauce:
Stir in the tomato sauce and let it simmer gently for about 5 minutes. This allows the flavors to meld beautifully together. Taste it along the way and enjoy the lovely aroma!
5. Make It Creamy:
Reduce the heat to low and gradually stir in the heavy cream. This turns the sauce creamy and dreamy. Keep stirring until everything is combined and the sauce looks luscious!
6. Add the Pesto:
Now, it’s time to add that delicious basil pesto! Mix it in well and season with salt and freshly ground black pepper to your taste.
7. Combine the Pasta and Sauce:
Toss the cooked pasta into the sauce. If it looks too thick, splash in a little reserved pasta water until you reach the perfect coating consistency.
8. Stir in Parmesan Cheese:
Add the grated Parmesan cheese to the pasta and stir until it’s melted and combined. This is where it all comes together into a creamy, cheesy bliss!
9. Serve and Garnish:
Dish out the pasta into bowls. Top with extra Parmesan and fresh basil leaves for a burst of flavor and color!
Enjoy your vibrant, creamy Pesto Vodka Sauce Pasta with a perfect balance of fresh basil, hearty tomato sauce, and a hint of vodka! This dish is a sure hit for any dinner occasion.
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rigatoni is a great choice for its ability to hold the sauce, you can use any pasta shape you prefer, such as penne, fusilli, or spaghetti. Just adjust the cooking time according to the pasta package instructions.
What If I Don’t Want to Use Vodka?
If you’d like to skip the vodka, you can replace it with an equal amount of vegetable or chicken broth. It will keep the sauce flavorful without the alcohol!
How Can I Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it’s too thick.
Can I Make This Recipe Vegetarian?
Yes! This recipe is already vegetarian-friendly. Just make sure your pasta and pesto are free of animal products if you want to keep it entirely vegetarian or even vegan.
