Pasta with Tomato and Vodka Sauce

A classic Italian pasta dish featuring a creamy tomato and vodka sauce, finished with fresh basil and parmesan cheese.

Vegetarian Quick Italian Main Course Pasta

Estimated Nutrition

Calories

546.7

kcal / serving

3280.4 kcal total

Carbs

65.9g

per serving

395.4 g total

Fat

23g

per serving

138.2 g total

Protein

13.1g

per serving

78.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Single Cream

Butter

tbsp

Parmesan

freshly grated

GrainsCereals

500

Short Dried Pasta

such as farfalle, penne or fusilli

Liquids

Vodka

one small glass

NutsSeeds

cloves

Garlic

sliced

leaves

Basil

fresh

tbsp

Pepper

crushed

null

Salt

to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

200

Tomato Passata

good quality

Method

Heat olive oil in a small saucepan and fry sliced garlic until golden.

Add 200ml tomato passata, salt, pepper, and basil leaves then simmer for 10 minutes.

Boil 500g pasta in salted water until al dente and drain well.

Melt 60g butter in a large frying pan and toss in the pasta with crushed pepper.

Add the prepared tomato sauce and 200ml cream while tossing over high heat.

Pour in 50ml vodka, toss quickly, and remove from heat immediately.

Sprinkle with 3 tbsp parmesan and serve immediately.