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Roasted Cherry Tomato Vodka Sauce Pasta

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.  

Taylor Pelton

Culinary Solutions

Serving Size

4 to 6 servings

Prep Time

15 minutes

Total Time

35 minutes





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.  

Nutrition per serving: