Vodka-Infused Tomato Basil Pasta with Garlic and Parmesan

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 drafted and published.

A silky tomato sauce cooked with vodka and fresh basil, tossed with al dente pasta and topped with Parmesan cheese. This Italian pasta recipe, ready in about 35 minutes, pairs penne pasta, vodka, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 25 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

12 oz penne pasta
1/4 cup vodka
3 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
28 oz can crushed tomatoes
1/2 cup heavy cream
1 cup fresh basil leaves, chopped
1 tsp salt
1/2 tsp black pepper
3/4 cup grated Parmesan cheese, plus extra for serving

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Instructions

Step 1: 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 set aside.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced medium yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Carefully pour in 1/4 cup vodka and cook for 3 minutes, allowing alcohol to evaporate and sauce to reduce slightly.
Step 4: Stir in 28 oz crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce for 10 minutes until thickened.
Step 5: Lower heat and stir in 1/2 cup heavy cream and 1 cup chopped fresh basil leaves, cooking for 2 more minutes until sauce is creamy and flavorful.
Step 6: Toss cooked penne pasta into the sauce, coating evenly. Stir in 3/4 cup grated Parmesan cheese until melted. Serve immediately with extra Parmesan on top.