Cook
30m
Ingredients
Method
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For
4
M
I
For the pasta:
1
(16 oz)
box Cavatappi pasta (or your favorite pasta)
2
cups
Reserved pasta water
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Ingredient Substitutions: 🔄 Cavatappi → Any pasta shape (penne, rigatoni, fusilli, or spaghetti) 🔄 Olive oil → Any neutral oil (avocado oil, vegetable oil, or melted butter) 🔄 Unsalted butter → Olive oil 🔄 Shallot → Yellow onion, red onion, or 2 cloves minced garlic 🔄 Garlic powder → Onion powder or 2 cloves fresh minced garlic 🔄 Tomato paste → 1/2 cup tomato sauce (reduce pasta water slightly) 🔄 Vodka → Chicken broth or just omit 🔄 Heavy cream → Half & half, whole milk, or unsweetened canned coconut milk (for dairy-free) 🔄 Parmesan → Pecorino Romano or nutritional yeast (for dairy-free) or you can omit! 🔄 Panko breadcrumbs → Crushed crackers, crushed croutons, or regular breadcrumbs 🔄 Italian seasoning → A mix of dried basil, oregano, and thyme 🔄 If you want protein → you can add Italian sausage, shrimp, ground chicken, or grilled chicken. Can I Make This Ahead of Time? Yes! Here’s how to prep it in advance: 🔹 Make the sauce ahead: Prepare the vodka sauce, let it cool, and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat on the stove over low heat, adding a splash of pasta water or cream to loosen it up. 🔹 Cook the pasta fresh: Pasta is best when freshly cooked, so boil it just before serving. If you need to make it ahead, toss it with a little olive oil to prevent sticking and store it separately from the sauce. 🔹 Breadcrumbs: Toast the breadcrumbs in advance and store them at room temp in an airtight container for up to 2 days. Sprinkle them on right before serving to keep them crispy! 🔹 If you want to have it ready before your guests arrive, you can make the pasta 30 minutes to an hour ahead of time. Just be sure to save some pasta water since the sauce will thicken as it sits. When it’s time to serve, add a splash of the reserved pasta water to loosen the sauce and warm it over low heat. This makes it perfect for meal prep or entertaining—just heat, toss, and serve! 😊
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Garlic bread (I get it from the frozen section of the grocery store) and caesar salad (romaine, shaved parmesan, croutons, and store-bought caesar dressing!)
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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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For
4
M
I
For the pasta:
1
(16 oz)
box Cavatappi pasta (or your favorite pasta)
2
cups
Reserved pasta water
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Ingredient Substitutions: 🔄 Cavatappi → Any pasta shape (penne, rigatoni, fusilli, or spaghetti) 🔄 Olive oil → Any neutral oil (avocado oil, vegetable oil, or melted butter) 🔄 Unsalted butter → Olive oil 🔄 Shallot → Yellow onion, red onion, or 2 cloves minced garlic 🔄 Garlic powder → Onion powder or 2 cloves fresh minced garlic 🔄 Tomato paste → 1/2 cup tomato sauce (reduce pasta water slightly) 🔄 Vodka → Chicken broth or just omit 🔄 Heavy cream → Half & half, whole milk, or unsweetened canned coconut milk (for dairy-free) 🔄 Parmesan → Pecorino Romano or nutritional yeast (for dairy-free) or you can omit! 🔄 Panko breadcrumbs → Crushed crackers, crushed croutons, or regular breadcrumbs 🔄 Italian seasoning → A mix of dried basil, oregano, and thyme 🔄 If you want protein → you can add Italian sausage, shrimp, ground chicken, or grilled chicken. Can I Make This Ahead of Time? Yes! Here’s how to prep it in advance: 🔹 Make the sauce ahead: Prepare the vodka sauce, let it cool, and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat on the stove over low heat, adding a splash of pasta water or cream to loosen it up. 🔹 Cook the pasta fresh: Pasta is best when freshly cooked, so boil it just before serving. If you need to make it ahead, toss it with a little olive oil to prevent sticking and store it separately from the sauce. 🔹 Breadcrumbs: Toast the breadcrumbs in advance and store them at room temp in an airtight container for up to 2 days. Sprinkle them on right before serving to keep them crispy! 🔹 If you want to have it ready before your guests arrive, you can make the pasta 30 minutes to an hour ahead of time. Just be sure to save some pasta water since the sauce will thicken as it sits. When it’s time to serve, add a splash of the reserved pasta water to loosen the sauce and warm it over low heat. This makes it perfect for meal prep or entertaining—just heat, toss, and serve! 😊
Only visible to you
Made it?
Garlic bread (I get it from the frozen section of the grocery store) and caesar salad (romaine, shaved parmesan, croutons, and store-bought caesar dressing!)
Cancel
