Vodka-Infused Tomato Basil Pasta with Roasted Garlic

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 developed and reviewed.

Al dente pasta tossed in a smooth roasted garlic and fresh tomato sauce elevated with a splash of vodka and fragrant basil. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs penne pasta, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz penne pasta
3 tbsp extra virgin olive oil
6 whole, unpeeled garlic cloves
28 oz canned diced tomatoes
1/4 cup vodka
1 cup, chopped fresh basil leaves
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp, freshly ground black pepper
1/2 cup, grated Parmesan cheese

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Instructions

Step 1: Preheat oven to 400°F. Place 6 whole unpeeled garlic cloves on a small baking dish, drizzle with 1 tbsp extra virgin olive oil, and roast for 20 minutes until soft and fragrant.
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: In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat. Squeeze the roasted garlic cloves out of their skins into the skillet and mash gently.
Step 4: Add 28 oz canned diced tomatoes, 1/4 cup vodka, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Simmer uncovered for 10 minutes until the sauce thickens and flavors meld.
Step 5: Stir in 1 cup chopped fresh basil leaves and add the cooked penne pasta to the skillet. Toss gently, adding reserved pasta water a few tablespoons at a time to loosen the sauce if needed.
Step 6: Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the pasta. Toss once more until cheese melts and coats the pasta evenly. Serve warm.