Creamy Vodka Pasta

Creamy Vodka Pasta

A warm, hearty pasta dish is a family favorite! Transform plain, boring pasta and make your own creamy, tangy vodka pasta with this simple recipe!

Recipe originally by Pineapple House Rules 


  • 8 oz. pancetta or bacon, chopped
  • ½ yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • ½ cup vodka
  • 1 28-oz. can crushed tomatoes
  • ¾ tsp. Kosher salt, plus more for boiling pasta
  • ¼ tsp. freshly ground black pepper
  • 1 cup heavy cream
  • 1 lb. pasta 
  • Parmesan cheese 
  • Basil leaves, torn


  1. In a large pan or a dutch oven, brown the pancetta or bacon over medium-high heat. Add in the diced onion and sauté for about 8 minutes, or until softened. Add in garlic and cook until fragrant, for about 1 minute.
  2. Pour in the vodka and stir, scraping the browned bits off the bottom of the pan.
  3. Next, turn the heat to a medium-low setting, adding in the crushed tomatoes, salt and pepper. Cover and simmer for about 10 minutes. 
  4. Meanwhile, cook your pasta in a large pot with salted water, according to package instructions. Drain and rinse with cold water.
  5. Slowly pour the heavy cream into your tomato sauce, stirring to combine. Simmer for another 5 minutes. Next, add the cooked pasta to the tomato sauce, stir, and cook for another minute. Gently stir in a handful of parmesan cheese if desired, and garnish with basil.

Serve warm and enjoy!


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