Description
Love at First Bite Pasta is a creamy, flavorful dish featuring a rich vodka tomato sauce blended to smooth perfection, accented with aromatic herbs, a touch of heat, and finished with parmesan cheese. Ready in 30 minutes, it’s a comforting crowd-pleaser ideal for weeknight dinners or special occasions.
Ingredients
Scale
Sauce Ingredients
- 2 to 3 Tablespoons Olive Oil
- 1 Onion, finely diced
- 1 Carrot, peeled and finely diced
- 3 Garlic Cloves, finely minced
- 3/4 cup Vodka (or chicken broth)
- 1 (28-ounce) can Whole Tomatoes (or crushed)
- 1 Tablespoon Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 teaspoons Sugar
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese, freshly grated
- 6 to 8 Basil Leaves, cut into ribbons
- 1 Tablespoon Crushed Calabrian Chilies (optional)
Pasta
- 1 lb. Pasta of choice
Instructions
- Sauté Aromatics: Heat a large skillet or Dutch oven over medium heat and add olive oil. Add the finely diced onion and carrot, sautéing for 8-10 minutes until softened. Then add the minced garlic and sauté for an additional 1 minute to release its fragrance.
- Deglaze with Vodka: Pour in the vodka (or chicken broth) to deglaze the pan, stirring to loosen any browned bits from the bottom. Allow it to simmer for 5 minutes so the alcohol cooks off and the flavors concentrate.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
- Add Tomatoes and Seasonings: Stir in the canned whole tomatoes (breaking them up with a spoon), tomato paste, salt, pepper, red pepper flakes, and sugar. Reduce heat to medium-low and let the sauce simmer for 10-15 minutes to meld flavors and thicken slightly.
- Blend Sauce: For a creamy, smooth texture, use an immersion blender directly in the pot or carefully transfer the sauce in batches to a blender. Blend until smooth but be cautious as the sauce is hot.
- Add Cream and Cheese: Return the blended sauce to the pan if needed, stir in the heavy cream, and mix well. Add 1/4 cup of freshly grated parmesan cheese into the sauce, reserving the rest for garnish. Taste and adjust seasoning with salt and pepper if necessary. Optional: stir in crushed Calabrian chilies for extra heat.
- Toss Pasta with Sauce and Serve: Add the drained pasta to the sauce and toss gently to coat each strand evenly. Serve the pasta topped with the remaining parmesan cheese and fresh basil ribbons for a fragrant finish.
Notes
- You can substitute vodka with chicken broth to make the sauce non-alcoholic, though vodka adds a unique flavor depth.
- Using an immersion blender keeps the sauce in one pot and makes cleanup easier.
- Adjust red pepper flakes and Calabrian chilies to your preferred spice level.
- The pasta type can be any shape you like—penne, rigatoni, or fettuccine work wonderfully.
- Reserve some pasta water to loosen the sauce if it becomes too thick while tossing.
