Creamy Vodka Sauce Tortellini with Fresh Basil
Rich, silky pasta in tomato-cream vodka sauce with garlic and fresh parmesan. The vodka amplifies tomato flavor while heavy cream creates luxurious body. Comfort food for weeknight dinners or casual entertaining. This version balances heat from red pepper flakes with sweetness from caramelized onions and tomato paste, finishing with fresh basil for brightness. Serves 4-6 as main course.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- kosher salt
- 6 cloves garlic, minced
- ¼ cup tomato paste
- 1 teaspoon red pepper flakes(optional)
- ¼ cup vodka
- 3 tablespoons unbleached all-purpose flour
- 4 cups low-sodium chicken broth
- 28 ounces crushed tomatoes
- 20 ounces tortelliniravioli or pappardelle1:1pasta
different texture/cooking time
- ½ cup heavy cream
- ½ cup grated fresh parmesan
- ¼ teaspoon freshly ground black pepper
- fresh basil, chopped, for serving(optional)
Instructions
- 1
Sauté butter and diced onion with salt over medium to medium-low heat until tender, stirring occasionally.
- 2
Add minced garlic and cook until fragrant.
- 3
Stir in tomato paste and red pepper flakes, cook until slightly thickened and caramelized.
- 4
Pour in vodka, stir and cook to reduce slightly.
- 5
Sprinkle flour over mixture and cook, stirring constantly.
- 6
Pour in broth, stirring until no lumps remain.
- 7
Add crushed tomatoes and water from rinsing can, stir and bring to low boil.
- 8
Add tortellini, stir and cook until tender.
- 9
Stir in heavy cream and parmesan cheese, season with salt and pepper.
- 10
Heat through and serve topped with extra parmesan, red pepper flakes, and fresh basil. Thin with broth if needed.
Tips
Toast tomato paste in butter until slightly caramelized to deepen flavor and reduce acidity before adding broth.
Add tortellini directly to sauce rather than boiling separately to absorb more flavor and reduce cleanup.
Reserve pasta water to thin sauce if it becomes too thick instead of only using broth.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months; thaw overnight before reheating gently with splash of broth.
Prepare sauce through step 8 up to 1 day ahead. Add cream, cheese, and tortellini just before serving to prevent pasta from becoming mushy.
Ladle into bowls, top with extra parmesan, red pepper flakes, and fresh basil. Serve with crusty bread and simple green salad.
Common Mistakes
Skip caramelizing tomato paste to avoid thin, acidic sauce.
Cook pasta separately to avoid mushy texture from prolonged contact with sauce.
Stir broth in gradually to avoid lumpy flour mixture.
Substitutions
Dairy-Free Swaps
General Alternatives
different texture/cooking time
FAQ
Can I make this without alcohol?
Yes, substitute vodka with equal amount white wine or additional broth. Sauce will be slightly less complex but still delicious. Simmer 2-3 minutes to ensure any wine flavor mellows if using wine.
What if my sauce is too thick?
Thin with additional broth, water, or pasta cooking water, stirring in 2-3 tablespoons at a time. Sauce thickens as it cools, so err on side of thinner while hot.
How long will leftovers keep?
Refrigerate up to 3 days in airtight container. Freeze up to 2 months. Reheat gently on stovetop over low heat, stirring frequently and adding broth to restore creaminess.