Roasted Garlic Vodka Pasta with Creamy Tomato Sauce | CookOS

Roasted Garlic Vodka Pasta

Name: Roasted Garlic Vodka Pasta with Creamy Tomato Sauce
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 heads garlic; 4 tbsp olive oil, divided; 1/2 tsp red pepper flakes; 2 shots vodka; 1 (28 oz) can crushed tomatoes; 1.5 cups water; salt, to taste; 1/2 cup heavy cream; 1.5 lb penne pasta, cooked

This roasted garlic vodka pasta features two whole heads of caramelized garlic folded into a silky tomato-cream sauce, delivering deep savory flavor without heavy ingredients or long cooking time.

🌍Italian-American 🏷️Vodka pasta 🏷️Penne alla vodka 🏷️Roasted garlic 🏷️Pasta Creamy pasta

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Total

1h 30m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

2 heads garlic
4 tbsp olive oil, divided
1/2 tsp red pepper flakes
2 shots vodka
1 (28 oz) can crushed tomatoes
1.5 cups water
salt, to taste
1/2 cup heavy cream
1.5 lb penne pasta, cooked

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Instructions

1
Preheat your oven to 400°F (200°C). Slice the tops off two heads of garlic, drizzle with about 1 tbsp of olive oil, and wrap them tightly in aluminum foil.
2
Place the foil-wrapped garlic on a baking sheet or rack and roast for 1 hour.
3
Once cooled enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash the cloves with a fork to create a paste.
4
In a large pot or Dutch oven, heat the remaining 3 tablespoons of olive oil over medium heat. Add the red pepper flakes and the roasted garlic paste, and sauté for about a minute until fragrant.
5
Deglaze the pot with the vodka, scraping up any bits from the bottom. Allow it to cook for about a minute.
6
Add the can of crushed tomatoes. Fill the empty can about halfway with water and add it to the pot. Season generously with salt.
7
Bring the sauce to a simmer, then reduce the heat, cover, and let it cook for about 20 minutes.
8
Stir in the heavy cream until the sauce is smooth and uniform in color.
9
Add the cooked penne pasta to the sauce and stir well to coat all the pasta.
10
Serve immediately.

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Tips & Notes

Pro tips

Roast garlic cut-side down on a baking sheet with olive oil for even caramelization and easier extraction of cloves.
Bloom the red pepper flakes in olive oil before adding other ingredients to deepen their spice flavor.
Simmer the tomato-vodka base for 8–10 minutes before adding cream so the alcohol cooks off and flavors meld.
Use freshly cooked, warm pasta to ensure the sauce coats evenly; toss over medium heat for 1–2 minutes for emulsification.

Substitutions

Heavy cream → crème fraîche or full-fat Greek yogurt (adds tang; stir in gently off heat to prevent curdling)
Crushed tomatoes → San Marzano whole tomatoes, crushed by hand (more delicate, slightly sweeter)
Penne → rigatoni or linguine (shape affects sauce cling; thinner pasta may need slightly less sauce)
Red pepper flakes → freshly cracked black pepper or omit (adjusts heat level and flavor profile)

Storage & make-ahead

Refrigerate cooled sauce for up to 3 days in an airtight container; reheat gently on the stove. Freeze sauce (without cream) for up to 3 months; thaw and reheat, then stir in fresh cream.

Common Questions

Can I use jarred roasted garlic instead of roasting my own?

Yes. Use about 1/2 cup jarred roasted garlic cloves, which approximates two heads. Skip the roasting step and olive oil for roasting; add jarred garlic directly to the tomato base.

What if I don't have vodka?

Substitute with dry white wine or an equal amount of water. Vodka adds brightness and helps emulsify the sauce, but wine provides similar depth. Skip entirely only if necessary; the sauce will be less complex.

Can this sauce be made ahead?

Yes. Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently on the stove with a splash of water, then toss with freshly cooked pasta. Do not add cream until reheating.

How do I know when the garlic is properly roasted?

Roast at 400°F for 30–35 minutes until the cloves are golden, soft, and easily squeeze out of their skins. The cut sides should be caramelized and fragrant.

Can I scale this recipe?

Yes. The sauce ratio works for 1–2 lb pasta. Scale the garlic, oil, vodka, tomatoes, and cream proportionally; adjust water to reach desired consistency.