Roasted Garlic Vodka Alfredo with Fresh Basil

Recipe Collection: Dinner

Roasted Garlic Vodka Alfredo with Fresh Basil brings the rich and luxurious flavors of a vegetarian Italian dish that elevates your pasta game. This recipe features a velvety sauce made from roasted garlic, vodka, and a blend of Parmesan and Asiago cheeses, perfect for those who appreciate a gourmet touch. With its gluten and dairy content, this dish is ideal for a comforting meal.

The flavor profile is a harmonious blend of garlic and cheese, making it versatile for pairing with salads or crusty bread. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow step-by-step guides to create this delicious dish today!

Overview

Indulge in a luxurious and creamy pasta dish that combines the rich flavors of roasted garlic and a hint of vodka. This elevated Alfredo sauce is enhanced with a blend of Parmesan and Asiago cheeses, creating a velvety texture that clings perfectly to penne rigate. Fresh basil adds a fragrant finish to this Italian-inspired masterpiece.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Serving Size: 4

Cooking Time: 25 minutes

Ingredients

• 16 Ounces (oz) package penne rigate
• 1 Tablespoon (tbsp) extra-virgin olive oil
• 7 Whole garlic cloves, mashed
• 0.5 Cups (cup) butter
• 1.5 Cups (cup) heavy cream
• 0.25 Cups (cup) chicken stock
• 0.5 Cups (cup) vodka
• 2 Cups (cup) Parmesan cheese, grated
• 0.5 Cups (cup) Asiago cheese, grated
• 1 Pinch kosher salt, to taste
• 1 Pinch white pepper, ground, to taste
• 10 Leaves fresh basil, torn

Steps

1. Bring a large pot of lightly-salted water to a boil. Add the penne rigate and cook until al dente, about 8 to 10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mashed roasted garlic and sauté for about 3 minutes until fragrant.
3. Stir in the butter, allowing it to melt completely. Add the heavy cream, chicken stock, and vodka. Bring the mixture to a gentle simmer.
4. Gradually add the Parmesan and Asiago cheeses, stirring continuously until the cheeses have melted and the sauce is smooth. Season with kosher salt and ground white pepper to taste.
5. Add the cooked penne to the skillet, tossing to coat the pasta evenly with the sauce. Allow the pasta to simmer in the sauce for an additional 3 minutes to absorb the flavors.
6. Serve immediately, garnished with torn fresh basil leaves for a burst of color and aroma.

Enjoy your homemade Roasted Garlic Vodka Alfredo with Fresh Basil!