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Cherry Tomato alla Vodka

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. fusilli corti

  • 2 pints cherry tomatoes

  • 1/2 shallot, chopped

  • 6 garlic cloves

  • 1/4 cup extra virgin olive oil

  • 1/4 cup vodka

  • 1/2 cup heavy cream

  • 2 tbsp. butter

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 4 oz. burrata

  • 1 tbsp. Italian parsley, finely chopped

  • Salt to taste

  • Extra virgin olive oil to taste


  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the cherry tomatoes, shallot, garlic, olive oil and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst.

  3. Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute.

  4. Add the burst tomato mixture to a blender and blend until smooth.

  5. Add the sauce back to the pan and stir in the heavy cream.

  6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.

  7. Strain and add the pasta to the sauté pan with the cherry tomato sauce and toss on medium-low heat.

  8. Remove from heat and add the butter and Parmigiano. Toss until combined.

  9. Plate and top with burrata, parsley and a drizzle of olive oil.


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