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
Pre-heat oven to 425°F.
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.
Add vodka and red wine vinegar to sheet pan to deglaze and roast an additional 12 to 15 minutes.
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.
Let roasted cherry tomato mixture cool slightly then transfer to a blender along with the heavy cream and blend until smooth.
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.