Italian Pasta alla Vodka with Roasted Cherry Tomatoes
A creamy pasta dish with a tomato-vodka sauce enriched with roasted cherry tomatoes for a natural sweetness and depth. This italian-inspired pasta 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.
Ingredients
- 12 oz penne pasta
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes
- 1/4 cup chopped fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Carefully add 1/4 cup vodka to the skillet and simmer for 2 minutes until reduced by half.
- 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.
- 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.
Frequently asked questions
How long does Italian Pasta alla Vodka with Roasted Cherry Tomatoes take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Pasta alla Vodka with Roasted Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Italian Pasta alla Vodka with Roasted Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Pasta alla Vodka with Roasted Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Pasta alla Vodka with Roasted Cherry Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
