Pasta alla Vodka with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy pasta dish with a tomato-vodka sauce enriched with roasted cherry tomatoes for a natural sweetness and depth. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs penne pasta, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until the tomatoes blister and caramelize.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 tsp crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.
  4. Step 4: Carefully add 1/4 cup vodka to the skillet and simmer for 2 minutes until reduced by half.
  5. Step 5: Stir in 1 cup heavy cream and bring to a gentle simmer. Add the roasted cherry tomatoes and cook for 3 minutes until the sauce thickens slightly.
  6. Step 6: Toss the cooked penne into the sauce with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Add reserved pasta water 2 tbsp at a time if needed to loosen the sauce. Season with 1/2 tsp black pepper and adjust salt to taste before serving warm.

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