Roasted Cherry Tomato Vodka Sauce Pasta

Our sweet and juicy cherry tomatoes only get sweeter after a high heat roast with garlic, onions, chili flakes, and herbs, which leaves them jammy and aromatic. They are then blended with a touch of cream, and finished with a few pats of good butter, a handful of grated parmesan, and a generous amount of fresh basil. The result is a deeply flavorful restaurant-quality vodka sauce in just around 30 minutes with minimal prep that will leave you swooning in delight.


  • 3 pints cherry tomatoes
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • 1-pound pasta of choice  
  • 1/4 cup vodka
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 1/4 cup + 2 tablespoons heavy cream
  • 1/2 cup pasta water
  • 2 tablespoons butter
  • 1/2 packed cup basil leaves
  • 1/2 cup grated parmesan cheese


Step 1

Pre-heat oven to 425°F.

Step 2

Combine the cherry tomatoes, onion, garlic, thyme, dried basil, oregano, crushed red pepper, salt, and olive oil on a sheet pan and mix thoroughly. Roast in the oven for 15 to 18 minutes.

Step 3

Add vodka and red wine vinegar to sheet pan to deglaze and roast an additional 12 to 15 minutes.

Step 4

Meanwhile, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.

Step 5

Let roasted cherry tomato mixture cool slightly then transfer to a blender along with the heavy cream and blend until smooth.

Step 6

Return drained pasta to the pot along with reserved pasta water and blended sauce. Cook over medium heat for 3 to 5 minutes until saucy but not soupy. Remove from the heat and fold in butter, parmesan, and basil, stirring constantly until fully coated and glossy. Serve immediately.