Vodka-Infused Penne with Roasted Tomato Cream Sauce
Penne pasta tossed in a rich roasted tomato and cream sauce brightened with a splash of vodka for depth. This italian-inspired pasta ready in about 50 minutes blends penne pasta, medium, halved roma tomatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 6 medium, halved roma tomatoes
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1/4 cup vodka
- 1 cup heavy cream
- 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. Toss 6 halved roma tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tomatoes are caramelized and soft.
- 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 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant.
- Step 4: Add the roasted tomatoes to the skillet and mash slightly with a spoon. Pour in 1/4 cup vodka, simmer for 3 minutes until reduced by half.
- Step 5: Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until sauce thickens and coats the back of a spoon.
- Step 6: Toss cooked penne into the sauce with 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Add reserved pasta water a few tablespoons at a time if sauce needs thinning. Serve warm.
Frequently asked questions
How long does Vodka-Infused Penne with Roasted Tomato Cream Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vodka-Infused Penne with Roasted Tomato Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vodka-Infused Penne with Roasted Tomato Cream Sauce?
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 with Roasted Tomato Cream Sauce 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 with Roasted Tomato Cream Sauce?
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.
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