Italian Pesto Blend alla Vodka with Basil and Parmesan

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle's Italian Pesto Blend
¼ cup extra-virgin olive oil *
½ shallot, finely chopped *
1 clove garlic, finely grated *
½ cup tomato paste *
2 Tbsp. vodka *
1 cup heavy cream *
1 tsp. crushed red pepper flakes *
Salt & pepper, to taste *
2 tbsp. unsalted butter
1 oz. grated Parmesan, plus more for serving
¼ cup basil, chopped

* Or use Pappardelle's (11-oz.) Tomato Vodka Sauce or Plant-Based Tomato Vodka Sauce (11-oz.)


  1. Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper. Remove from heat.
  2. Meanwhile, pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1 cup of pasta water, and set aside.
  3. Add pasta to skillet with sauce along with butter and ½ cup pasta water. Cook over medium-low heat, stirring constantly and adding more pasta water if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add Parmesan cheese, tossing to coat. 
  4. Divide the pasta into serving dishes and garnish with basil and Parmesan cheese. Serve and enjoy!