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  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion (about 4 ounces)
  • 3/4 cup carrots, diced
  • 1/3 cup vodka
  • 1 can (14-ounce) diced fire-roasted tomatoes, undrained
  • 1 can (14-ounce) diced tomatoes with roasted garlic, undrained
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup heavy cream
  • 6 cups hot cooked penne (about 12 ounces)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; cook, stirring occasionally, until onion is softened, about 4 minutes.
  2. Add vodka and next 7 ingredients (vodka through pepper); bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
  3. Add cream; stir. Serve over hot penne.
Recipe by Jean Kressy

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The recipe was originally published as Pasta with Fire-Roasted Vodka Sauce on

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