You Won't Be Single For Long Vodka Cream Pasta

536 Ratings
Recipe courtesy ofRachael Ray

This recipe will make enough for two couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

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Total: 25 min Prep: 5 min Cook: 20 min

Yield: 4 servings

Level: Easy



  • 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 16 ounces pasta, such as penne rigate
  • 1/2 cup heavy cream
  • 20 leaves fresh basil, shredded or torn
  • Crusty bread, for passing


  • Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

  • While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

  • Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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536 Ratings

Vinod Chandru
Made this for guests at a holiday party. As per other reviews, reduced vodka by half for 5 minutes, simmered for 30-40 minutes before adding 0.5 cup cream (rather than 1 cup). I also used a food processor for the shallots and garlic cloves, as well as some of the canned diced tomatoes to better emulate crushed ones (low, brief intervals), draining the tomato juice that comes in the can prior to that. The chunks of diced tomato tasted great in the final sauce though! Next time I might not bother with crushing them. Cutting down on the chicken stock for a second batch didn't seem to affect the flavor. I transported the pasta separately, with basil and gnocchi mixed in another container. Mixed and re-heated at the destination till mildly bubbling and served with red pepper flakes and parmesan cheese. This is the best vodka sauce I've made so far. See All Reviews Post Review

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