This Pasta with Pesto Vodka Sauce is a creamy and flavorful dish that combines two tasty sauces. The fresh basil pesto mixed with rich vodka sauce gives it a unique twist that’s hard to resist.
Honestly, who knew pasta could be this exciting? I love how quick it is to whip together, making it a perfect weeknight meal. Just toss in your favorite pasta, and dinner is served!
Key Ingredients & Substitutions
Pasta: Rigatoni or penne are great choices for this dish. They hold onto the sauce nicely. If you’re looking for a gluten-free option, you can substitute with gluten-free pasta or even zoodles (zucchini noodles) for a lighter version.
Vodka: Since we’re cooking with it, a basic vodka is fine. If you don’t want to use alcohol, you could replace it with extra vegetable broth or a squeeze of lemon juice for acidity.
Basil Pesto: Homemade pesto is fantastic if you have the time! If you’re short on time, store-bought works just as well. You can also swap in a sun-dried tomato pesto for a richer flavor.
Heavy Cream: For a lighter version, substitute half-and-half or even coconut cream for a dairy-free option, though it will change the flavor slightly.
How Do You Make the Creamy Sauce Without Curdling It?
Making a creamy sauce requires attention to heat. Here’s how to keep it smooth:
- After adding the vodka, simmer it gently. High heat can cause the cream to separate.
- When you add the cream, lower the heat to medium-low immediately. This helps prevent curdling.
- Mix the cream in slowly, and be patient while it warms through. Stir continuously to create that luscious texture.
- Always taste and adjust seasoning after adding the cream, as the flavors can change.
Following these tips will ensure you have a velvety smooth sauce every time!
Pesto Vodka Sauce Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
For the Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes
- 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 grated Parmesan cheese, plus more for serving
- Fresh basil leaves, thinly sliced for garnish
How Much Time Will You Need?
This delightful dish will take about 25 minutes from start to finish. You’ll spend roughly 10 minutes preparing the ingredients and cooking the sauce while the pasta boils, and about 5 minutes for combining everything and serving. Quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the rigatoni or penne pasta, and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Drain the pasta, but remember to reserve about 1/2 cup of the pasta water for later use!
2. Sauté the Aromatics:
While your pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add your minced garlic and finely chopped onion to the skillet. Sauté them together until the onion becomes translucent and soft, which should take about 3-4 minutes. It should smell wonderful!
3. Add the Vodka:
Now, carefully pour in the vodka. Let it simmer for about 2-3 minutes. This step helps to reduce the vodka by half, so it doesn’t have a harsh alcohol taste in your dish.
4. Stir in the Tomatoes:
Add the crushed tomatoes to the skillet and stir everything together. Let the sauce simmer for about 10 minutes. This will help deepen the flavors and thicken the sauce a bit.
5. Make it Creamy:
After the sauce has simmered, reduce the heat to low and stir in the heavy cream and basil pesto. Mix everything until the sauce turns a lovely creamy pink-orange color. Taste it and then season with salt and freshly ground black pepper according to your preference.
6. Combine with Pasta:
Next, add your drained pasta to the skillet. Toss everything together to coat the pasta evenly in that delicious sauce. If you find the sauce is too thick, add in a tablespoon of the reserved pasta water at a time until it reaches your desired consistency.
7. Finish with Cheese:
Finally, stir in the grated Parmesan cheese until it melts and blends smoothly into the sauce. This adds that wonderful cheesy flavor we all love!
8. Serve and Enjoy:
Dish out the pasta into bowls, making sure to add some more Parmesan cheese on top and garnish with fresh basil leaves. Grab a fork and enjoy your delicious Pesto Vodka Sauce Pasta!
Bon appétit! This dish is sure to impress your family and friends while being quick enough for a weeknight meal.
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great alternative that adds more fiber and nutrients. Just keep an eye on the cooking time, as it may take a minute or two longer to reach the desired al dente texture.
What Can I Substitute for Vodka?
If you’d prefer to avoid alcohol, you can replace vodka with vegetable broth or chicken broth for flavor. Alternatively, a splash of lemon juice can also bring in a similar acidity to balance the sauce.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of cream or pasta water if the sauce has thickened too much.
Can I Make This Dish Vegetarian or Vegan?
Yes! For a vegetarian option, simply avoid any meat-based sides. To make it vegan, swap the heavy cream with a non-dairy alternative like coconut cream or cashew cream, and use a vegan pesto and cheese substitute.