Linguine in Vodka Sauce


I was in the mood for a meatless Monday. My neighbors were kind enough to give me some of the basil from their garden over the weekend.  Oh my goodness, it smelled so good!  I wanted to use it in a recipe, so for dinner tonight I made linguine in vodka sauce. I’ve wanted to try and make vodka sauce for what seems like forever, but didn’t want to have a dinner with too much fat.  I decided to make up a vodka sauce using half the fat.  It was easy enough, I just cut the heavy cream in half.  My daughter and husband really enjoyed this meal.  Dennis said it’s his new favorite pasta.  For the second night in a row, Kylie asked me to add a recipe to the cookbook I’m writing for her. Yippee!  I have so many “cookbooks” now where I’m keeping track of my recipes.  Good thing I was an Executive Assistant in my working days. I learned to keep organized.

Kylie was asking if this would be an easy dinner to prepare once she’s out in the working world. This dinner was actually very easy to prepare.  It only calls for a few ingredients, yet really packs a lot of nice flavor.  If you wanted to, you could add chicken.  That would be delicious!



  • 1 lb. linguine
  • 2 shallots
  • 3 garlic cloves
  • 1 28-ounce can unsalted, crushed plum tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup vodka
  • 1/2 cup heavy cream
  • 1/4 cup grated paremsan
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8-10 fresh basil leaves


In large skillet, melt butter and heat olive oil together.  Add minced shallots and sauté for a couple minutes, until shallots start to soften.  Add minced garlic and immediately add crushed tomatoes.  Next, add kosher salt, dried basil, dried oregano and red pepper flakes. Let simmer for 15-20 minutes while liquid starts to cook down a bit.

Boil linguine per package instructions.

Add vodka and cream to tomato sauce and bring to a boil.  Turn heat to medium and let sauce thicken a bit.  Add noodles directly to sauce, reserving about a cup of the pasta liquid. Add grated parmesan on top of noodles before mixing the noodles into the sauce so the cheese will adhere to the noodles.  Toss noodles and cheese together in pot with vodka sauce.  If sauce seems a bit dry, add some of your reserved pasta water until you reach the consistency you desire. Add a pinch of red pepper flakes.  Once your dish is plated, top with fresh basil and shaved parmesan. Enjoy!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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