Tortellini alla Vodka is a classic Italian pasta dish made with cheese tortellini and a creamy tomato sauce infused with vodka. The sauce is made by sautéing garlic and onions, adding vodka, tomato puree, cream, and seasoning, and simmering until thickened. The cooked pasta is then tossed in the sauce and served with grated Parmesan cheese. It's ready in just 35 minutes, so let's get cooking!
Vodka sauce is a creamy tomato-based sauce infused with vodka, popular in Italian-American cuisine. The addition of vodka enhances the flavors of tomatoes and creates a smooth texture. It's often paired with pasta for a rich and flavorful dish, enjoyed for its tangy yet comforting taste.
This was inspired by my Rigatoni Bolognese , and pairs well with my baguette garlic bread. You can also try my Baked Pasta Bolognese, Crispy Fried Eggplant, and Gnocchi alla Sorrentina.
Jump to:
🌟 Why You'll Love this Recipe
- Flavorful sauce: The combination of tomato sauce, heavy cream, and vodka creates a rich and flavorful sauce that's perfect for coating the cheese tortellini.
- Easy to make: The recipe is relatively easy to make, with just a few steps involved. It's a great option for a quick and satisfying weeknight meal.
- Customizable: You can adjust the amount of red pepper flakes and Parmesan cheese to your liking, making it easy to customize the recipe to your preferences.
🥘 Ingredients
- Cheese Tortellini: Substitute with any type of pasta of your choice, such as penne or rigatoni.
- Garlic: Adds aromatic flavor and depth to the sauce. Substitute with garlic powder if fresh garlic is not available.
- Onion: Enhances the savory flavor base of the sauce.
- Butter: Adds richness and a velvety texture to the sauce. Substitute with olive oil for a dairy-free option.
- Olive Oil: Can be substituted with any other cooking oil.
- Vodka: Infuses a unique depth of flavor and helps to balance the acidity of the tomatoes. You can omit it or use chicken or vegetable broth for a non-alcoholic version.
- Tomato Puree or Tomato Sauce: Forms the base of the sauce, providing sweetness and acidity. Use canned crushed tomatoes or diced tomatoes as substitutes.
- Heavy Cream: Creates a creamy and luxurious texture in the sauce. Substitute with half-and-half or coconut cream for a lighter option.
- Red Pepper Flakes: Adds a hint of heat and depth to the sauce. Adjust the amount to your spice preference.
- Salt and Pepper: Enhances the overall flavor of the dish. Adjust according to taste.
- Grated Parmesan: Adds a salty and nutty flavor, perfect for finishing the dish. Substitute with Pecorino Romano or Asiago cheese.
See recipe card for quantities.
🔪 Instructions
Step 1: Heat olive oil in a saucepan over medium heat, then add minced garlic and finely chopped onion. Saute until soft and fragrant, about 3-4 minutes.
Step 2: Pour in the vodka, being careful if your stove has an open flame. Cook and reduce for 2 to 3 minutes to allow the alcohol to evaporate.
Step 3: Add tomato puree or tomato sauce to the saucepan, stirring until thoroughly combined with the garlic and onion mixture.
Step 4: Reduce the heat to low and pour in the heavy cream. Stir to combine and simmer gently, allowing the flavors to meld together, for about 5-7 minutes.
Step 5: Season the sauce with red pepper flakes, salt, and freshly ground black pepper to taste. Adjust the seasoning as needed.
Step 6: Finally, stir in a tablespoon of butter to add richness and shine to the sauce. Pour the cooked cheese tortellini into the sauce, toss to coat, and serve immediately, garnished with grated Parmesan cheese if desired.
👩🏼🍳 Chef's Tip
- Taste and adjust the seasoning of the sauce continuously throughout the cooking process. This ensures that the flavors are well-balanced and perfectly complement the creamy texture of the dish.
📖 Substitutions & Variations
- Shrimp Tortellini alla Vodka: Add cooked shrimp to the sauce for a seafood twist on the classic recipe. Sauté the shrimp in a separate pan with butter and garlic before adding them to the sauce.
- Mushroom Tortellini alla Vodka: Sauté sliced mushrooms in the saucepan with the onions and garlic for a delicious vegetarian option. You can also add spinach or other greens to the sauce.
- Chicken Tortellini alla Vodka: Add cooked and shredded chicken to the sauce for a protein-packed meal. You can use leftover roasted chicken or cook chicken breasts in a separate pan with olive oil, garlic, salt, and pepper.
🍴 Equipment
- Large pot
- Saucepan
- Wooden spoon or spatula
- Colander
- Serving bowl or plates
- Optional: Cheese grater
💭 Recipe FAQs
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the tortellini and heat up the sauce in a saucepan until warmed through. Add the cooked tortellini to the sauce and toss to combine.
Yes, you can freeze the sauce for up to 3 months. Let it cool down completely before transferring it to an airtight container or freezer bag. When ready to serve, thaw the sauce in the refrigerator overnight and heat it up in a saucepan until warmed through. Cook the tortellini separately and add it to the sauce before serving.
Yes, you can use low-fat milk or half-and-half instead of heavy cream. However, the sauce may not be as rich and creamy as the original recipe.
🥣 Storage & Reheating
Storage: Store any leftovers of Tortellini alla Vodka in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, simply transfer the desired portion to a saucepan or microwave-safe dish. Heat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. Alternatively, you can microwave it in short intervals, stirring in between, until heated to your liking.
Freezing: While you can freeze Tortellini alla Vodka, keep in mind that the texture of the cream sauce may change slightly upon thawing and reheating. To freeze, allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag, removing as much air as possible. Label the container with the date and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
🍷 Wine Pairing
Chianti Classico
It's a medium-bodied red wine from the Tuscany region of Italy, known for its cherry and plum flavors, balanced acidity, and earthy undertones. Its fruity and slightly spicy character complements the creamy texture and tomato-based sauce of the dish beautifully, making it a delightful choice to accompany your meal. The acidity in the wine also helps cut through the richness of the sauce, enhancing the overall dining experience.
👩🏼🍳 Top Tips
- Perfectly Al Dente Tortellini: Cook your tortellini just until they are al dente according to the package instructions. Overcooking can result in mushy pasta, so keep an eye on them and taste-test frequently.
- Balancing Flavors: Adjust the seasoning of your vodka sauce to your liking. Taste and add more salt, pepper, or red pepper flakes as needed to achieve the perfect balance of flavors.
- Low and Slow: When simmering the sauce after adding the cream, keep the heat low to prevent the cream from curdling. Stir frequently and maintain a gentle simmer until the sauce has thickened to your desired consistency.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Tortellini Alla Vodka
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large pot
- Saucepan
- Wooden spoon or spatula
- Colander
- Serving bowl or plates
- Cheese grater optional
Ingredients
- 1 Lb Cheese Tortellini
- 3 Cloves Garlic minced
- 1 Medium Onion chopped finely
- 3 tablespoon Butter divided
- 2 tablespoon Olive Oil
- 1 Cup Vodka
- 1 14 oz can Tomato Puree or Tomato Sauce
- 1 Cup Heavy Cream
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Freshly Ground Black Pepper
- Grated Parmesan for serving
Instructions
- Cook the cheese tortellini according to the package instructions. Drain and set aside.
- In a saucepan over medium heat, sauté the minced garlic and chopped onion in 2 tablespoons of butter and 2 tablespoons of olive oil until the mixture is soft.
- Pour in the vodka, being careful if your stove has an open flame. Remove the pan from the heat before adding the vodka if necessary. Cook and reduce the mixture for 2 to 3 minutes.
- Pour in the tomato puree or tomato sauce, and stir the mixture until it's thoroughly combined. Reduce the heat to low.
- Pour in the heavy cream, and stir to combine. Turn the heat to the lowest simmer possible.
- Sprinkle in the red pepper flakes, and add salt and pepper to taste.
- Finally, stir in the remaining 1 tablespoon of butter. Pour the drained pasta into the sauce and toss to combine.
- Sprinkle grated Parmesan over the top of the pasta and sauce, and add more red pepper flakes if desired.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Meghan
This is a great weeknight dinner the whole family will love!