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Vermicelli In Vodka Sauce

Vermicelli in Vodka Sauce recipe image
This elegant yet comforting dish features delicate vermicelli pasta coated in a rich, velvety vodka sauce. The sauce balances the sharp acidity of crushed tomatoes with the luxurious smoothness of heavy cream and butter, while vodka enhances the tomato flavor and adds a subtle depth. Fresh parsley and freshly grated Parmesan cheese provide bright, savory notes that cut through the richness. It is a perfect weeknight dinner that feels special enough for entertaining. The combination of textures&# 226;€”soft pasta and thick, creamy sauce—makes every bite satisfying. Serve immediately for the best experience, garnished with extra cheese and cracked black pepper.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 85.0
Dietary: Vegetarian
Description
This elegant yet comforting dish features delicate vermicelli pasta coated in a rich, velvety vodka sauce. The sauce balances the sharp acidity of crushed tomatoes with the luxurious smoothness of heavy cream and butter, while vodka enhances the tomato flavor and adds a subtle depth. Fresh parsley and freshly grated Parmesan cheese provide bright, savory notes that cut through the richness. It is a perfect weeknight dinner that feels special enough for entertaining. The combination of textures&# 226;€”soft pasta and thick, creamy sauce—makes every bite satisfying. Serve immediately for the best experience, garnished with extra cheese and cracked black pepper.
Ingredients
  • 1 lbs vermicelli pasta
  • 10 tablespoons unsalted butter
  • 6 oz crushed tomatoes
  • 1/3 cups heavy whipping cream
  • 1/2 cups vodka
  • 1/4 cups freshly grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • Freshly ground black pepper to taste
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook vermicelli according to package directions until al dente. Drain and reserve.
  2. 2
    In a heavy large saucepan, melt the butter over medium heat.
  3. 3
    Add the crushed tomatoes to the melted butter. Simmer gently for about 12 minutes, or until the mixture reduces by one-third.
  4. 4
    Stir in the vodka and allow it to simmer for 2 minutes to cook off the alcohol.
  5. 5
    Add the heavy whipping cream to the saucepan. Continue to simmer, stirring constantly, until the sauce thickens slightly, about 3 minutes.
  6. 6
    Add the drained vermicelli to the sauce. Toss gently to coat the pasta evenly.
  7. 7
    Remove from heat. Stir in the grated Parmesan cheese and minced fresh parsley.
  8. 8
    Season with freshly ground black pepper to taste.
  9. 9
    Serve immediately, passing additional Parmesan cheese and pepper at the table.

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.

Keywords: vermicelli, vodka sauce, italian pasta, cream sauce, tomato sauce, parmesan, vegetarian dinner, quick pasta recipe, comfort food, rich sauce, garlic butter, fresh parsley, simmered tomatoes, easy weeknight meal, creamy tomato
Read it online: https://www.chefs-mate.com/recipe/vermicelli-in-vodka-sauce/