Pasta With Fire-Roasted Vodka Sauce

READY IN: 30mins
Recipe by Ceezie

The recipe below puts canned tomatoes to good use—the fire-roasted variety in particular. If you haven't tried them, you must as they lend a welcome smoky flavor for this time of year. And because the recipe is meatless, it's perfect for those observing Ash Wednesday, the official start of Lent. A splash of vodka and heavy cream finish off the hearty sauce, making it great for cold March days, and parents thinking beyond Chef Boyardee. Recipe Source: Relish Mag

Top Review by LonghornMama

Quick and easy. Pureed with a hand blender before adding the cream. Only change I'd make would be to use two cans of fire-roasted tomatoes next time to make sure that flavor is pronounced, and add a couple of cloves of garlic after sauteeing the carrot. Thanks for sharing!

Ingredients Nutrition


  1. In a large nonstick skillet, heat oil over medium-high heat. Add onion and carrot; cook, stirring occasionally, 4 minutes or until onion is softened. Add vodka and remaining ingredients except cream and pasta; bring to a boil. Reduce heat and simmer, stirring occasionally, 15 minutes. Add cream. Serve over pasta.

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