Vodka-Infused Tomato Basil Pasta with Garlic Bread

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Al dente pasta tossed in a creamy vodka tomato sauce with fresh basil, served alongside crusty garlic bread for a comforting Italian-inspired dinner. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs penne pasta, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/3 cup vodka
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1 baguette
• 4 tbsp unsalted butter
• 1 tsp dried oregano

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Instructions

1. 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, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/3 cup vodka and simmer for 3 minutes to reduce slightly. Stir in 1 can (28 oz) crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 10 minutes until thickened.
4. Step 4: Reduce heat to low and stir in 1/2 cup heavy cream and 1/2 cup chopped fresh basil. Add the cooked penne pasta and toss to coat evenly. Sprinkle 1/2 cup grated Parmesan cheese and stir until melted and creamy.
5. Step 5: Preheat oven to 375°F. Slice 1 baguette in half lengthwise and spread with 4 tbsp softened unsalted butter mixed with 1 tsp dried oregano and 1 minced garlic clove. Bake for 10 minutes until golden and fragrant.
6. Step 6: Serve the vodka tomato basil pasta hot with slices of garlic bread on the side.