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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 3 bowls

Calories: 1,021 kcal per serving

Ingredients

½ lb - radiatori pasta
2 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
3 tablespoons - tomato paste
1 shot - vodka
1 ½ cups - heavy cream
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¾ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
fresh parsley
Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.
In a pan over medium heat, melt butter and olive oil. Add minced garlic and sauté until fragrant.
Stir in tomato paste and cook for 1–2 minutes until darkened.
Deglaze with vodka and stir well. Simmer to burn off alcohol.
Pour in 1 cup of heavy cream and simmer for 7 minutes.
Season with salt, pepper, garlic powder, and onion powder. Add remaining 1/2 cup of heavy cream.
Add cooked pasta, a splash of pasta water, Parmesan, and mozzarella. Stir until creamy.
Transfer to an oven-safe dish and top with extra Parmesan and mozzarella.
Bake at 350°F for 15 minutes or until the cheese is melted and bubbling.
Broil for 2–3 minutes to brown the top. Let cool slightly, top with fresh parsley, and serve.

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