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Vermicelli In Vodka Sauce

Vermicelli in Vodka Sauce recipe image
This classic Italian dish combines delicate vermicelli pasta with a luxurious vodka sauce that balances richness and acidity perfectly. The sauce starts with melted butter and tomatoes, simmered until reduced, then enriched with heavy cream and a splash of vodka for depth. Parmesan cheese adds savory umami, while fresh parsley brings brightness. The result is a silky, comforting meal that clings beautifully to the thin strands of pasta. Ideal for weeknight dinners or intimate gatherings, this recipe delivers restaurant-quality flavor with simple ingredients. Serve immediately with extra Parmesan and black pepper on the side for a truly authentic experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 85.0
Dietary: Vegetarian
Description
This classic Italian dish combines delicate vermicelli pasta with a luxurious vodka sauce that balances richness and acidity perfectly. The sauce starts with melted butter and tomatoes, simmered until reduced, then enriched with heavy cream and a splash of vodka for depth. Parmesan cheese adds savory umami, while fresh parsley brings brightness. The result is a silky, comforting meal that clings beautifully to the thin strands of pasta. Ideal for weeknight dinners or intimate gatherings, this recipe delivers restaurant-quality flavor with simple ingredients. Serve immediately with extra Parmesan and black pepper on the side for a truly authentic experience.
Ingredients
  • 1 lbs vermicelli pasta
  • 10 tablespoons butter
  • 6 oz tomatoes, chopped
  • 1/3 cups whipping cream
  • 1/4 cups freshly grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • Freshly ground pepper to taste
  • Vodka (amount to taste, typically 1/4 to 1/2 cup)
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook vermicelli according to package directions until al dente.
  2. 2
    Drain the pasta and set aside.
  3. 3
    In a heavy large saucepan, melt butter over medium heat.
  4. 4
    Add chopped tomatoes and whipping cream to the saucepan.
  5. 5
    Simmer the mixture, stirring occasionally, until reduced by one-third, about 12 minutes.
  6. 6
    Add the drained vermicelli to the sauce in the saucepan.
  7. 7
    Add vodka to the pasta and sauce mixture.
  8. 8
    Simmer, stirring constantly, until the sauce thickens and coats the pasta, about 3 minutes.
  9. 9
    Remove from heat. Stir in Parmesan cheese and minced parsley.
  10. 10
    Season with freshly ground pepper to taste.
  11. 11
    Serve immediately, passing additional Parmesan and pepper separately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 85.0kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 5.5g28%
Cholesterol 27.5mg10%
Sodium 2.2mg1%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not add red pepper flakes unless desired; the original text mentions discarding red pepper, suggesting it may have been a garnish or optional spice not included in the final sauce.

For a richer sauce, you can increase the amount of cream or add a splash of pasta water to help emulsify the sauce.

Use good quality Parmesan cheese for the best flavor. Pre-grated cheese may contain anti-caking agents that prevent smooth melting.

If you prefer a stronger vodka flavor, let the sauce simmer a bit longer after adding the alcohol to allow some of the harsh alcohol notes to evaporate while retaining the flavor.

This dish is best served immediately as the sauce will thicken further upon standing.

Keywords: vodka sauce, vermicelli, italian pasta, cream sauce, tomato sauce, parmesan, quick dinner, comfort food, vegetarian pasta, simmered sauce, rich flavor, easy recipe
Read it online: https://www.chefs-mate.com/recipe/vermicelli-in-vodka-sauce-2/