Vodka Sauce Pasta with Ground Beef
The sauce is silky and flavorful, with just the right balance of tomato, cream, and seasoning, while the ground beef adds a hearty, satisfying twist that makes the dish feel complete on its own. Every bite wraps you in that cozy, restaurant-style goodness without the effort or expense.
Equipment
- Large pot
- Deep skillet or sauté pan
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Colander
Ingredients
For the Pasta
- 12 oz 340g penne pasta
- Salt for boiling water
For the Ground Beef
- 1 lb 450g ground beef
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vodka Sauce
- 2 tablespoons tomato paste
- 1 14 oz / 400g can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup vodka
- 1/2 teaspoon red pepper flakes optional, for heat
- 1/2 teaspoon Italian seasoning
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
For Garnish
- Fresh basil or parsley chopped
- Extra Parmesan cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package instructions.
- Once cooked, reserve about 1 cup of pasta water, then drain the rest and set the pasta aside.
- Pro tip: Don’t overcook the pasta here—it will finish absorbing flavor when it’s tossed in the sauce later.
Step 2: Brown the Ground Beef
- Heat olive oil in a deep skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon.
- Cook until it’s fully browned and no pink remains, about 6–8 minutes.
- Season with salt and black pepper while cooking for better flavor layering.
- Pro tip: Let the beef sit for a minute or two before stirring so it develops a nice browned crust—it adds more depth to the sauce.
Step 3: Add Aromatics
- Add the chopped onion to the beef and cook until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Pro tip: Don’t rush the garlic—cook it just until you smell it. Overcooking can make it bitter.
Step 4: Build the Tomato Base
- Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly.
- Pour in the crushed tomatoes and mix well until fully combined.
- Add Italian seasoning and red pepper flakes (if using), then stir everything together.
- Pro tip: Cooking the tomato paste first deepens the flavor and removes that raw taste.
Step 5: Add the Vodka
- Carefully pour in the vodka and stir to combine.
- Let it simmer for 3–5 minutes so the alcohol cooks off and the sauce thickens slightly.
- Pro tip: Keep the heat at a gentle simmer—this helps the flavors blend instead of boiling off too quickly.
Step 6: Make It Creamy
- Lower the heat and slowly stir in the heavy cream until the sauce turns smooth and light in color.
- Add butter and stir until melted and fully incorporated.
- Pro tip: Pour the cream in slowly while stirring continuously to keep the sauce silky and prevent splitting.
Step 7: Add Cheese and Combine
- Stir in the grated Parmesan cheese until melted into the sauce.
- Add the cooked pasta and toss everything together until well coated.
- If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Pro tip: Pasta water is liquid gold—it helps the sauce cling beautifully to every piece of pasta.
Step 8: Finish and Serve
- Taste and adjust seasoning if needed.
- Let the pasta simmer together for 1–2 minutes so everything blends well.
- Serve hot, topped with fresh basil or parsley and extra Parmesan cheese.
Notes
Nutritional Value (Approximate per serving)
- Calories: 580–650 kcal
- Protein: 28g
- Carbohydrates: 42g
- Fat: 32g
- Saturated Fat: 15g
- Fiber: 4g
- Sugar: 7g
- Sodium: 620mg
- Calcium: 180mg
- Iron: 4mg