Vodka-Infused Tomato Pasta with Roasted Garlic

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

A rich tomato pasta sauce elevated by a splash of vodka and slow-roasted garlic, served over al dente spaghetti. This italian-inspired pasta ready in about 55 minutes pairs spaghetti, olive oil, whole garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 40 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Toss 6 whole garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
  2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  3. Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Squeeze the roasted garlic cloves from their skins and mash lightly, then add to the skillet along with 28 oz crushed tomatoes, 1/4 cup vodka, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 10 minutes until the sauce thickens and the alcohol scent diminishes.
  4. Step 4: Add the cooked spaghetti to the skillet along with 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Toss everything together for 1-2 minutes, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
  5. Step 5: Serve immediately, garnished with extra basil or Parmesan if desired.

Equipment for this recipe

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Frequently asked questions

How long does Vodka-Infused Tomato Pasta with Roasted Garlic take to make?

Total time is about 55 minutes (15 min prep + 40 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 Tomato Pasta with Roasted Garlic?

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 spaghetti from drying out.

Can I substitute ingredients in Vodka-Infused Tomato Pasta with Roasted Garlic?

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 Tomato Pasta with Roasted Garlic 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 Tomato Pasta with Roasted Garlic?

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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