A delicious vodka pasta recipe that is taken up a notch by a quick trip under the broiler to crisp up the top. It's very similar to my Creamy Tomato Pasta and is quick, simple and a real crowd pleaser. Feel free to leave out the vodka, feel free to not bake it! It's a great pasta sauce base to make your own.
Hi! I am always inspired by dishes I eat out in restaurants and this is no exception. There is nothing new about pasta alla vodka but I have had a couple of versions out recently that were baked. It creates a crispy crunchy topping that is to die for.
It's very similar to my VERY popular Creamy Tomato Pasta but I have added a tin of tomatoes as I think it adds a richer flavor and doesn't dry out in the oven as much. I have used a pasta shape called pipe rigate which is a fantastic choice! Any short shape will work.
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What is vodka pasta?
A vodka sauce recipe is just a creamy tomato pasta sauce. Vodka is added as it helps to create a well emulsified sauce giving it a velvety texture. You can absolutely leave it out though! It's a delicious and simple recipe with minimal ingredients.
I have added in a can of tomatoes which is not traditional but because it is baked I wanted some added moisture.
Main Ingredients:
Onion - Very finely diced. My onion weighed 200 grams.
Garlic - Fresh garlic cloves are always best.
Tin of tomatoes - I prefer buying whole tomatoes and hand crushing as they tend to be better quality than crushed tin tomatoes. Anything will work though.
Vodka - This really is optional, you won't notice the difference too much if you leave it out. The alcohol completely burns off if you are worried about that.
Tomato paste - This is not tomato puree, it generally comes in a tube. Take the time to cook it off, it really enhances the tomato flavor.
Cream - I use single or light cream in a creamy sauce but use heavy cream if you prefer. You might just need to thin the sauce down with some extra pasta water.
Parmesan cheese - I use it in the sauce and a very generous sprinkling on top for that crunch factor. Try and use a good quality one as it adds a lot of flavor.
Pasta - I used pipe rigate as the sauce gets into it so perfectly but any short shape will work.
Optional extras
Chilli flakes - I am either in the mood for spice or I'm not. Add in ½ tsp or so of chilli flakes (red pepper flakes) with the garlic.
Sausage - Like in my delish Creamy Sausage and Tomato Pasta you could brown some sausage meat to add into the sauce. Pork and fennel is always my favorite but any Italian sausage would be great too.
Fresh basil - Tear some basil leaves on top right as you serve.
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How to make baked vodka pasta
The full method, ingredient list and tutorial video are in the recipe card below. Cook pasta in well salted water, undercooking by 2 minutes from package instructions.
ONE: In a large skillet gently fry the diced onions in olive oil and butter for 5 - 6 minutes on a medium heat. Add the garlic and cook for a further minute or two. Turn down to a medium-low heat if browning.
TWO: Add the tomato paste and cook for 4 - 5 minutes. Add the tomatoes and vodka and cook for 8 - 10 minutes on the most gentle simmer. Optional step here is to puree the sauce.
THREE: Add the cream, lemon juice, salt and black pepper to the tomato sauce and whisk in well.
FOUR: Add the finely grated parmesan and mix well. Stir through the butter.
FIVE: Add your cooked pasta to the cream vodka sauce with ½ cup of the pasta water and transfer to a baking dish.
SIX: Sprinkle the remaining Parmesan cheese in an even layer and put under a hot grill/broiler for 5 minutes or until golden brown.
Tips for the best results
- Undercook the pasta by two minutes from package directions. I also add a tablespoon of butter to it after draining so it doesn't keep cooking. Al dente pasta is still key in a baked pasta dish so this is very important.
- Reserve a cup of pasta water. The key to any great homemade pasta sauce.
- Grate your own Parmesan. Pre shredded cheeses are usually full of additives and it won't melt nicely. For best results always grate your own.
- Be bold with the broiling/grilling. I actually wish I had taken this one further, I think some blacker spots are delicious! Keep an eye on it though.
Another perfect pasta bake
You have to try my Mac and Cheese with Bacon and Leeks!
Recipe FAQs
This dish is often called penne alla vodka. If you know me at all you might know I really dislike penne pasta! Please use it if you would prefer though. Any short pasta shape will work.
Store any leftovers in an airtight container in the fridge for up to three days.
I think a simple side salad and some crusty bread is the perfect finishing touch.
Some more recipes to try
If you loved this baked creamy vodka sauce then you have to check out my recipe section and in particular all my pasta bake recipes. Here are a few suggestions!
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I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Best Vodka Pasta recipe (delicious baked version)
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Ingredients
- 400 grams dried pasta (I used pipe rigate but use any short shape)
- 1 tablespoon olive oil
- 1 tablespoon butter (you'll need 5 tbsp all up)
- 1 small onion, finely diced (mine weighed 200 grams)
- 4 - 6 garlic cloves, finely diced
- 120 grams tomato paste (5 tablespoons)
- 1 400g can of tomatoes (hand crushed or pureed)
- ¼ cup vodka
- 1.5 cups cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 190 grams finely grated parmesan (divided into 70 grams for sauce and 120 grams for top)
Instructions
- Boil your pasta in well salted boiling water for 2 minutes less than package instructions. Reserve a cup of pasta water before draining. I boil my pasta when the tomatoes get added to sauce but feel free to do it first. Doesn't matter if it's cold when added to sauce.
- Pre heat your broiler or oven grill.
- In a large fry pan over a medium heat, gently fry the onion in the 1 tbsp olive oil and 1 tbsp butter for 5 - 6 minutes until soft and glassy. Turn heat down if browning.
- Add the garlic and cook for a further 1 - 2 minutes. If you would like a little spice then add ½ tsp of chilli flakes too.
- Add the tomato paste and continue cooking and stirring for a good 5 minutes. It helps to enhance the flavor.
- Add the tomatoes, vodka and ½ cup of water (I slosh the ½ cup of water in the tomato tin!) and mix well. Cook at a VERY gentle simmer for 10 minutes. This is often when I will cook the pasta if I don't do it before.
- If you would like the sauce to be smoother feel free to puree it at this stage.
- Add the cream, lemon juice, salt and black pepper and whisk in well. Your heat should be low here, it should never be boiling.
- Add 70 grams of the finely grated parmesan cheese in two or three separate lots, letting each addition melt before adding in more.
- Stir through the remaining 4 tbsp (50g) of butter.
- Add your cooked pasta, ½ cup of the pasta water and mix through well. Taste for seasoning.
- Feel free to eat it now as is if you would prefer not to crisp up the top.
- Pour into your baking dish (I used a 32cm round dish) and sprinkle with the remaining 120 grams of parmesan.
- Broil (or grill) for 5 minutes. Keep a close eye on it! You want the top to be golden brown with a few charrred bits happening too!
Beli says
Súper tasty, smooth and easy to make. I won't be making it often as it has a lot of fat, but really, really good.
Lori Michrina says
This was so delish, I made it again the next weekend —and made enough to freeze for last minute comfort food fix!
Anna says
This is SO good! I added a little fried pancetta
Emilie Pullar says
Love this idea!!
Lori Michrina says
Soooo good! I added Italian sausage and used homemade rigatoni, and if this isn’t comfort food, I don’t know what is!