Creamy Vodka Pasta

By Rob Barrett
This is my take on vodka pasta sauce with a creamier texture and lots of added vegetables. Everyone loves vodka pasta sauce and when I was asked to come up with a healthier version, like any good mixologist I combined my love for primavera with a penchant for cream sauces. Even kids will like this one and don’t worry – the alcohol cooks off.


    • Butter
    • Cherry tomatoes
    • Chopped onion
    • cooked bacon cut into small pieces or crumbled salt and pepper to taste
    • Cream
    • Dried basil
    • Fresh rosemary
    • garlic
    • Grated parmesan cheese
    • pasta
    • pea pods or string beans
    • vodka


    1. Cook pasta in boiling salted water until done. Set aside.
    2. In a large frying pan over medium heat, melt butter, add chopped onion and garlic, and cook for about 4 to 5 minutes, stirring often, until the onion becomes translucent.
    3. Then add 2 shots of vodka (about 3 ounces) and cook for 2 minutes.
    4. Add pea pods and cook for 30 seconds until peas turn a darker shade of green. Add tomatoes and cook for another 30 seconds.
    5. Add cream, stir to coat and then add Parmesan cheese, rosemary and dried basil. Stir to combine.
    6. Add bacon and a little salt and pepper to taste.
    7. Spoon sauce over pasta and serve hot.
    8. Note: use Sobieski vodka if possible. I find it the smoothest tasting for an incredible price.