Roasted Cherry Tomato Vodka Sauce Pasta

Ingredients

• 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

Preparation

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.