Linguini with Vodka Sauce and Basil
Linguini with Vodka Sauce and Basil is one of our favorite easy dinners. I start this dish by making a quick vodka sauce, which is a tomato sauce with a hint of vodka and cream. Then, I toss the sauce with linguini, basil, and parmesan cheese. We like this dish for several reasons. First of all, I like making this dish on busy nights. Since I can make this dish in just thirty minutes. Secondly, I like that I can make this linguini dish ahead of time. Ideally, I make just the sauce ahead of time and toss it with the linguini right before serving. But I also sometimes make the whole dish ahead of time and then just microwave it to warm it up. And, lastly, we all love this creamy sauce and the yummy linguini and cheese.
The Equipment I Used
- A Large Pot- You’ll need a large pot to boil the whole pound of pasta.
- A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven.
The Ingredients Needed for Linguini with Vodka Sauce and Basil
- Olive Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand.
- Tomato Paste- Again, use a good quality product. I used the Muir Glen organic tomato paste.
- Canned Tomatoes- Use the best tomatoes you can find. I like to buy the whole tomatoes and crush them in my food processor. Muir Glen makes excellent whole tomatoes.
- Chicken Stock- I always use my homemade chicken stock.
- Linguini- Barilla linguini is my favorite.
- Cream- Use heavy cream, not light cream or half and half.
- Vodka- You’ll need vodka to make this sauce. Or you can leave it out, but the taste won’t be quite the same.
How I Made my Linguini and Sauce
- First, I made the vodka sauce. Be sure to cook the onions until they are nice and soft.
- Next, I boiled the linguini. Don’t overcook it.
- Finally, I tossed the sauce and pasta together. You may not need all the sauce.
If you like tomato sauce, you need to try this creamy and delicious Linguini with Creamy Vodka Sauce.
Linguini with Vodka Sauce and Basil
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup diced onions
- 1 tbsp. minced garlic
- ¼ cup tomato paste
- 28 ounces canned chopped plum tomatoes
- ¼ cup chicken stock
- ¼ tsp. each kosher salt and red pepper flakes
- 2 tsp. sugar
- ½ tsp. dried oregano
- 2 tbsp. vodka
- ½ cup heavy cream
- 3 tbsp. kosher salt
- 1 pound linguini
- ¼ cup fresh basil leaves
- ½ cup Parmesan cheese
Instructions
- For the sauce: In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add everything but the vodka and cream and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Remove from the heat.
- While the sauce cooks, cook the linguini according to the package directions until it's just al dente. Boil it in a large pot of water along with the kosher salt. Drain the linguini and then put it back in the pot. Toss in as much sauce as you like, along with the basil and parmesan. You can freeze any excess sauce. Serve with extra parmesan.
Nutrition
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
