Pasta with vodka sauce
- Published: 22 Jun 20
- Updated: 25 Mar 24
This luscious pasta with tomato vodka sauce is the just-about-perfect simple supper, requiring just 20 minutes of prep and a long, low-effort simmer. It’s also easy to make a double quantity of (great for batch cooking) and freezes like a dream.
Looking for more quick pasta ideas? All the recipes in our speedy pasta collection are ready in 30 minutes or less.
-
Serves 4 -
HANDS-ON TIME 20 MIN, SIMMERING TIME 1 HOUR
Nutrition
- Calories
- 453kcals
- Fat
- 7.5g (1g saturated)
- Protein
- 14.4g protein
- Carbohydrates
- 88.1g (13.1g sugars)
- Fibre
- 7.5g
- Salt
- 0.3g salt
delicious. tips
If you prefer a smoother sauce, whizz it briefly with a stick blender.
This recipe is versatile – if you have fresh tomatoes to use up (the riper and squishier the better) replace the canned ones with about 800g roughly chopped fresh tomatoes. Feel free to add in any vegetables that need using up – courgettes and peppers work well. If you prefer, omit the vodka, or add white wine, sherry or vermouth.
The sauce can also be used as a base for bolognese, lasagne, meatballs, pizza or pasta bakes.
This pasta sauce is ideal for batch cooking. Make double the quantity of sauce, then decant into clean sterilised bottles or jars and store in the fridge for 1-2 weeks.
It also freezes well. Once cool, transfer the sauce to a freezerproof container(s), label/date, then seal and freeze for up to 3 months. Defrost in the fridge overnight or tip straight from frozen into a pan over a low heat (lid on pan) and give the sauce a stir every now and then until defrosted.
You can make pasta from scratch without any fancy gadgets – see our guide to making fresh pasta at home.