Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente penne pasta tossed in a silky roasted tomato and basil cream sauce elevated by a splash of vodka for a rich and aromatic finish. This italian-inspired pasta ready in about 45 minutes pairs penne pasta, medium, quartered Roma 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: 35 min Serves 4 Italian cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 6 quartered Roma tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tomatoes are soft and caramelized.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 11 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add the roasted tomatoes and 1/4 cup vodka to the skillet. Simmer for 3 minutes until the vodka reduces slightly.
  5. Step 5: Stir in 1 cup heavy cream and bring to a gentle simmer. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 5 minutes until the sauce thickens.
  6. Step 6: Toss the cooked penne into the sauce along with 1/2 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Add reserved pasta water in 2 tbsp increments if needed to loosen the sauce. Serve immediately.

Frequently asked questions

How long does Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream take to make?

Total time is about 45 minutes (10 min prep + 35 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 Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream?

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 Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream?

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 Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream 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 Vodka-Infused Penne Pasta with Roasted Tomato and Basil Cream?

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