Orecchiette in Vodka Cream Sauce

Orecchiette in Vodka Cream Sauce is one of those dishes that looks and tastes like it came from your favorite Italian restaurant—but it’s surprisingly easy to make right in your own kitchen.

Orecchiette, which means “little ears” in Italian, is the perfect pasta for this rich and creamy sauce. Its unique shape catches the tomato, cream, Parmesan, and vodka sauce in every bite. A touch of garlic and red pepper flakes adds just enough flavor and warmth without overpowering the dish.

At Cook Along With Mitch, we’re all about taking great food and making it approachable for the beginning cook. This recipe uses simple ingredients and easy-to-follow steps while teaching you a few basic pasta-cooking techniques along the way.

Serve it with warm Italian bread, add a little freshly grated Parmesan, and you’ve got an impressive dinner without spending all night in the kitchen.

Simple, creamy, delicious—and you made it yourself!

Orecchiette in Vodka Cream Sauce

Servings: 4–6 Prep Time: 10 minutes Cook Time: About 30 minutes

Creamy, rich, and surprisingly easy to make, this Orecchiette in Vodka Cream Sauce is a great pasta dish for beginners. Orecchiette means “little ears” in Italian, and those little cup-shaped noodles are perfect for catching plenty of creamy vodka sauce.

Ingredients

• 1 pound orecchiette pasta

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• ½ teaspoon red pepper flakes (optional)

• ½ cup vodka

• 1 (28-ounce) can crushed tomatoes

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese, plus more for serving

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon chopped fresh basil (optional)

Instructions

1. Cook the orecchiette Bring a large pot of well-salted water to a boil. Cook the orecchiette until just shy of al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta, but don't rinse it.

2. Start the sauce. Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent.

Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant. Don't let the garlic burn.

3. Add the vodka. Carefully pour in the vodka. Stir and scrape the bottom of the pan to pick up all those flavorful bits. Let it simmer for 2–3 minutes.

4. Add the tomatoes. Stir in the crushed tomatoes, kosher salt, and black pepper. Reduce the heat to medium-low and let the sauce gently simmer for about 15 minutes.

5. Make it creamy. Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for another 3–5 minutes. Avoid a hard boil once the cream has been added.

Stir in the Parmesan until melted and the sauce is smooth and creamy.

6. Bring it all together. Add the drained orecchiette directly to the skillet and toss until every little pasta “ear” is coated with vodka cream sauce.

If the sauce seems too thick, add a little reserved pasta water at a time until you reach the consistency you want.

Finish with extra freshly grated Parmesan and chopped basil, if desired.

Mitch's Tip

Don't throw away that pasta water! The starchy water is your secret weapon. Add it gradually to loosen the vodka sauce and help it cling to the orecchiette without making the sauce watery.

Cook Along With Mitch: Simple ingredients, a little technique, and suddenly you're making restaurant-style pasta in your own kitchen.