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Orecchiette with Tomatoes & Vodka Sauce


16 oz Pastene Italian Orecchiette
1 28 oz can Pastene Kitchen Ready Tomatoes
¾ cup Pastene Extra Virgin Olive Oil, divided
2 Tbsp Pastene Minced Garlic
1 Tbsp red pepper flakes, adjust to taste
1 pint light cream
½ cup vodka
½ cup pecorino romano cheese, grated
2 4 oz balls burrata cheese, torn
1 pint grape tomatoes, cut in half
1-1 ½ cups fresh basil
cracked black pepper to taste
garlic salt to taste
sea salt to taste
flake salt to taste
fresh parsley, Chopped
Pastene Grated Parmesan Cheese


by Alexia @Uhadmeatkitchen

  • Add 6 Tbsp of oil to a large skillet on medium heat. Add in the garlic and red pepper flakes. Saute the garlic until golden brown.
  • Add the vodka and cook out the alcohol on medium high heat for a few minutes, stirring occasionally.
  • Add the kitchen ready tomatoes and season to taste with cracked black pepper and garlic salt.
  • Reduce the heat to low, add fresh basil and simmer for about 30 minutes, stirring occasionally. After 15 minutes, fold the cream and a few tablespoons of  cheese into the sauce and continue to simmer on low.
  • While the sauce is simmering, bring a large pot of salted water to a boil and cook pasta until a minute or two before al dente. Drain well and set aside.
  • Add 3 Tbsp of oil into a frying pan on medium high heat. Add in the grape tomatoes and flash fry for 2 to 3 minutes. Season with flake salt and set aside.
  • Add the pasta into the sauce, coat the pasta well with the sauce and continue cooking for 1 to 2 minutes.  
  • Top with more romano cheese, grape tomatoes, pieces of burrata a drizzle of oil and fresh basil. 

Product Used

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