Pasta in Creamy Vodka Sauce | Dorothy Lane Market
Dorothy Lane Market

Pasta in Creamy Vodka Sauce

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 5
Chef Carrie Walters
  • POSTED Jan 29th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 Tbsp butter
  • 2 Tbsp shallots, finely chopped
  • ½ cup onion, minced
  • Pinch or two of red chili flakes
  • 1 (32-oz) jar DLM Original Marinara Sauce
  • 1 cup heavy cream
  • 1 lb favorite pasta, like Rustichella
  • ¼ cup vodka, plus more if needed
  • ¾ cup reserved pasta water
  • 2 oz grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

1
In a large saucepan, melt butter over medium heat. Add shallots, onion, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 5 to 8 minutes.
2
Carefully add the marinara sauce and let simmer for 10 minutes. Add cream and stir to incorporate. If a smooth sauce is desired, use an immersion blender and blend until smooth. Return back to a low simmer.
3
Cook the pasta until just shy of al dente, about 3 minutes less than the package directs.
4
About 1 minute before you transfer pasta to sauce, add vodka to sauce and bring to a gentle simmer over medium heat.
5
Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with the reserved hot pasta water. Increase heat to high and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water as needed.
6
Remove from heat and stir in cheese for a creamy sauce. Adjust seasoning if necessary and garnish with additional cheese for serving.

IN THIS RECIPE

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Pasta in Creamy Vodka Sauce

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 5

INGREDIENTS

  • 4 Tbsp butter
  • 2 Tbsp shallots, finely chopped
  • ½ cup onion, minced
  • Pinch or two of red chili flakes
  • 1 (32-oz) jar DLM Original Marinara Sauce
  • 1 cup heavy cream
  • 1 lb favorite pasta, like Rustichella
  • ¼ cup vodka, plus more if needed
  • ¾ cup reserved pasta water
  • 2 oz grated Parmigiano-Reggiano, plus more for serving

INSTRUCTIONS

1
In a large saucepan, melt butter over medium heat. Add shallots, onion, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 5 to 8 minutes.
2
Carefully add the marinara sauce and let simmer for 10 minutes. Add cream and stir to incorporate. If a smooth sauce is desired, use an immersion blender and blend until smooth. Return back to a low simmer.
3
Cook the pasta until just shy of al dente, about 3 minutes less than the package directs.
4
About 1 minute before you transfer pasta to sauce, add vodka to sauce and bring to a gentle simmer over medium heat.
5
Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with the reserved hot pasta water. Increase heat to high and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water as needed.
6
Remove from heat and stir in cheese for a creamy sauce. Adjust seasoning if necessary and garnish with additional cheese for serving.

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