Can of Tomato Paste Vodka Sauce
Ingredients
- Kosher salt
- 12 ounces short tubular pasta
such as rigatoni, penne, ziti or cavatappi
- 2 tablespoons olive oil
- 2 small shallots
finely diced
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic
minced
- One 6-ounce can tomato paste
- 1/4 cup vodka
- 2/3 cup heavy cream
- 1/3 cup freshly grated Parmesan
plus more for serving
- 1 tablespoon unsalted butter
- Thinly sliced fresh basil
for serving
Directions
- 1
Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.
- 2
Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.
- 3
Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.
Can of Tomato Paste Vodka Sauce
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About this Recipe
Craving a rich, creamy vodka sauce without the fuss? This recipe uses just one can of tomato paste to create a surprisingly deep, tangy sauce that tastes anything but simple, eliminating those annoying partial cans of paste.
The brilliance of this dish lies in its simplicity: a single can of tomato paste builds incredible flavor depth, ensuring no waste. Paired with short tubular pasta like rigatoni or penne, it ensures every bite is perfectly coated, delivering an ideal sauce-to-noodle ratio for that magical coating inside and out.
Prepare for a luscious, velvety sauce that hugs every curve of your pasta. You'll experience a delightful balance of tang from the concentrated tomato, a subtle warmth from the vodka, and satisfying richness from the heavy cream and freshly grated Parmesan. This is a comforting, satisfying meal that feels both indulgent and remarkably easy to achieve, perfect for a cozy evening.
Customization & Variations
Feel free to adjust the crushed red pepper flakes to match your preferred level of heat; a little more adds a pleasant kick. While this recipe highlights the magic of short tubular pasta, you can certainly use other pasta shapes if that's what you have on hand, though the coating experience may differ. For a different fresh herb note, a sprinkle of chopped parsley could be used if basil isn't available.
This versatile dish is perfect for a comforting weeknight family dinner or elegant enough to impress guests on a special occasion. Serve it simply with extra grated Parmesan and a fresh green salad.