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Baked Vodka Sauce Pasta
This Baked Vodka Sauce Pasta is creamy, cheesy, and utterly satisfying—perfect for a cozy night in. Radiatori pasta is tossed in a rich vodka tomato cream sauce made with garlic, tomato paste, heavy cream, and a splash of vodka. Parmesan and mozzarella melt into the sauce, coating every curve of the pasta. The dish is finished in the oven, creating a golden, bubbly top that’s broiled to perfection. Topped with fresh parsley and extra cheese, this pasta delivers a comforting blend of sharp, savory, and creamy notes.
Baked Vodka Sauce Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
- Step 2
In a pan over medium heat, melt butter and olive oil. Add minced garlic and sauté until fragrant.
- Step 3
Stir in tomato paste and cook for 1–2 minutes until darkened.
- Step 4
Deglaze with vodka and stir well. Simmer to burn off alcohol.
- Step 5
Pour in 1 cup of heavy cream and simmer for 7 minutes.
- Step 6
Season with salt, pepper, garlic powder, and onion powder. Add remaining 1/2 cup of heavy cream.
- Step 7
Add cooked pasta, a splash of pasta water, Parmesan, and mozzarella. Stir until creamy.
- Step 8
Transfer to an oven-safe dish and top with extra Parmesan and mozzarella.
- Step 9
Bake at 350°F for 15 minutes or until the cheese is melted and bubbling.
- Step 10
Broil for 2–3 minutes to brown the top. Let cool slightly, top with fresh parsley, and serve.
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Per serving
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