Can of Tomato Paste Vodka Sauce
The only tomato product you’ll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that’s easy enough for a family meal and impressive enough for a special occasion—plus no annoying tomato paste leftovers. While you’ll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Equipment
- 1 Large Pot For cooking pasta
- 1 Dutch Oven or Large Pot For preparing the sauce
- 1 Liquid Measuring Cup For reserving pasta water
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Chef's knife For dicing shallots and mincing garlic
Ingredients
Main
- 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
Instructions
- 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.
- 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.
- 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.
Notes
The caramelization of tomato paste is crucial; cook it until a deep brick red, allowing rich, complex flavors to develop. When adding vodka, ensure you thoroughly scrape up any browned bits (fond) from the bottom of the pot, as this adds immense depth. Always cook pasta to a true 'al dente' – it will finish cooking in the sauce. Reserve pasta water liberally; it's your secret weapon for emulsifying the sauce, creating that perfect glossy, creamy consistency without adding more fat. Adjust seasoning at the end, as Parmesan adds salinity. Fresh basil elevates the aroma and taste significantly.