Pesto Pasta Alla Vodka

Pesto Pasta Alla Vodka

Serves: 4


  • 1/4 cup extra virgin olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup tomato paste 
  • 1/4 cup vodka (Sky brand, blue bottle)
  • 3/4 cup basil pesto, homemade or store-bought (Costco)
  • kosher salt and black pepper
  • 1 cup cashew cream (1/2 cup raw cashews + 1/2 cup water blended)
  • 1 pound fettuccine 
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil roughly chopped


  1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes.
  2. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened.
  3. Stir in the vodka, cook another 2 minutes.
  4. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
  6. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  7. Divide the pasta among plates and top with basil and cheese.

Variations & Notes:

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