Italian cuisine is popular around the world for its simple ingredients, bold flavors, and timeless traditions passed down through generations. From the tomatoes of southern Italy to the rich cheeses and fresh herbs found across the countryside, every dish tells a story of family, love, and passion for good food.
One classic that beautifully captures these flavors is a creamy tomato pasta with vodka and basil. It’s a perfect blend of comfort, easy enough for a weeknight dinner yet special enough to serve guests. Let’s dive into this delicious recipe and bring a taste of Italy to your kitchen!
Ingredients:
12 oz pasta (penne, rigatoni, or your favorite)
1 ¾ lbs ripe tomatoes (about 4 large), cored and crushed
1 tbsp unsalted butter
2 tbsp finely chopped chives or 2 scallions, chopped
Salt, to taste
1 small garlic clove, minced
A pinch of paprika
½ cup vodka
⅔ cup heavy cream
1 cup freshly grated Parmesan cheese
A handful of fresh basil leaves, torn
Instructions:
Use Fresh Tomatoes for Tomato Pasta: Whenever possible, opt for fresh, ripe tomatoes for a rich and natural flavor in your tomato pasta sauce. Fresh tomatoes will provide a sweetness and depth that canned varieties can’t replicate.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of the cooking water, then drain.
Make the Sauce:
In a large skillet over medium heat, melt the butter. Sauté chopped chives (or scallions) for 3 minutes. Add garlic and paprika, cooking another 30 seconds.
Add Vodka and Tomatoes:
Remove from heat. Stir in vodka and crushed tomatoes. Season with salt. Return to stove and simmer for 7 minutes, stirring often, until alcohol has evaporated.
Use Parmesan or Pecorino for Tomato Pasta: Grated Parmesan or Pecorino cheese adds an umami-rich finish to your tomato pasta. Sprinkle generously over the finished dish for an added burst of flavor.
Cream and Cheese:
Pour in heavy cream, simmer 3 more minutes. Stir in grated Parmesan and fresh basil until well combined.
Mix with Pasta:
Toss cooked pasta in the sauce. Add reserved pasta water as needed to thin. Taste and adjust seasoning. Serve hot, topped with extra Parmesan and basil.
