Vodka Cream Pasta

This Recipe is Rachael Ray’s

This is outrageously good, definitely worth it to make it than buy Vodka Sauce in the jar.


  • 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


  1. Heat a large skillet over moderate heat.
  2. Add oil, butter, garlic, and shallots.
  3. Gently saute shallots for 3 to 5 minutes to develop their sweetness.
  4. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup.
  5. Reduce vodka by half, this will take 2 or 3 minutes.
  6. Add chicken stock, tomatoes.
  7. Bring sauce to a bubble and reduce heat to simmer.
  8. Season with salt and pepper.
  9. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).
  10. While pasta cooks, prepare your salad or other side dishes.
  11. Stir cream into sauce.
  12. When sauce returns to a bubble, remove it from heat.
  13. Drain pasta.
  14. Toss hot pasta with sauce and basil leaves.

One thought on “Vodka Cream Pasta

  • April 9, 2010 at 8:58 am

    Just made this last night, and in the words of Rachel Ray: “Yummo”. It was delicious, and easy. I don’t know if this was one of her 30 minute meals but it really was a quick one. Thanks for posting this Debbie.

Thoughts? Comments? Suggestions?

Translate »
%d bloggers like this: