Our sweet and juicy cherry tomatoes only get sweeter after a high heat roast with garlic, onions, chili flakes, and herbs, which leaves them jammy and aromatic. They are then blended with a touch of cream, and finished with a few pats of good butter, a handful of grated parmesan, and a generous amount of fresh basil. The result is a deeply flavorful restaurant-quality vodka sauce in just around 30 minutes with minimal prep that will leave you swooning in delight.
Ingredients
- 3 pints cherry tomatoes
- 1/2 medium yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 1-pound pasta of choice
- 1/4 cup vodka
- 1 tablespoon + 1 teaspoon red wine vinegar
- 1/4 cup + 2 tablespoons heavy cream
- 1/2 cup pasta water
- 2 tablespoons butter
- 1/2 packed cup basil leaves
- 1/2 cup grated parmesan cheese
Preparation
Step 1
Pre-heat oven to 425°F.
Step 2
Combine the cherry tomatoes, onion, garlic, thyme, dried basil, oregano, crushed red pepper, salt, and olive oil on a sheet pan and mix thoroughly. Roast in the oven for 15 to 18 minutes.
Step 3
Add vodka and red wine vinegar to sheet pan to deglaze and roast an additional 12 to 15 minutes.
Step 4
Meanwhile, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.
Step 5
Let roasted cherry tomato mixture cool slightly then transfer to a blender along with the heavy cream and blend until smooth.
Step 6
Return drained pasta to the pot along with reserved pasta water and blended sauce. Cook over medium heat for 3 to 5 minutes until saucy but not soupy. Remove from the heat and fold in butter, parmesan, and basil, stirring constantly until fully coated and glossy. Serve immediately.
