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Pasta Alla Vodka

I really love vodka sauce so I use the entire can of San Marzano Peeled Tomatoes + 1 cup of heavy cream.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main dish/Pasta
Cuisine: italian american
Keyword: baked pasta, pasta alla vodka, penne alla vodka
Servings: 4


  • Potato masher


  • kosher salt
  • 1 lb. Girelle pasta or any tubed pasta, such as penne or rigatoni
  • 3 tablespoons unsalted butter
  • 1 small onion chopped fine
  • 2 to 3 garlic cloves minced
  • 1 (28 oz.) can San Marzano Peeled Tomatoes plus sauce
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vodka
  • 1 cup heavy cream
  • freshly grated Parmesan cheese for garnish; optional
  • fresh parsley or basil for garnish


  • Bring a large pot of salted water to a boil and cook pasta according to package instructions; until al dente. Reserve 1 cup of pasta water before draining.
  • While the pasta is cooking, heat a large skillet over medium heat, melt the butter. Add the onions and cook, stirring frequently, until softened, for 4 to 5 minutes. Add in the garlic and toss for about a minute or two. Pour in the entire can of San Marzano peeled tomatoes and crush. Sprinkle in the crushed red pepper flakes and add the vodka and cook, stirring frequently, for about 5 to 6 minutes. ¬†
  • Add in the heavy cream and some pasta water (I start with just a couple of tablespoons), stirring to combine. Add in the cooked Girelle pasta and toss together until all of the pasta is nicely coated with the vodka sauce. Let everything cook through for anther minute or 2. Serve and garnish with freshly grated Parmesan and parsley, or torn basil leaves. Enjoy!