Baked Cannelloni with Béchamel Sauce

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Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.

If you’re a pasta lover, check out more Italian pasta recipes including my Stuffed Pasta Bake alla Vodka, Rigatoni Bolognese and this Giant Cheese Stuffed Shells recipe.

baked cannelloni with bechamel sauce recipe in a baking dish

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Italian stuffed cannelloni are filled with a savory ricotta mixture, drenched in a homemade béchamel sauce then topped with parmesan and mozzarella cheese. The dish is oven baked to cheesy, bubbly perfection. It gets better with each mouthwatering forkful!

Why This Baked Cannelloni Recipe Works

  • Meatless Monday – If you’re leaning towards a meatless meal, this cannelloni pasta dish is one that everyone can gather around the table and enjoy.
  • Indulgent – There is something so decadent about a cheesy pasta dish. It’s baked to golden brown, gooey, cheesy deliciousness for a super satisfying, filling meal.
  • Versatile – Switch up the sauce, or the filling in order to make this dish perfectly yours!

What is Cannelloni

Cannelloni is a dry, tube-shaped pasta. These large pasta shells are typically stuffed with a filling.

What is Béchamel Sauce?

Béchamel sauce is a silky smooth white roux, made with flour, milk, butter, and (for this recipe) cheese. It’s used for everything from casseroles to sandwiches, and it elevates this baked cannelloni. There is no store-bought equivalent so homemade béchamel sauce it is!

Tools You’ll Need

  • 9 x 13 Baking Dish
baked cannelloni with bechamel sauce recipe in a baking dish

Ingredients You Will Need for Baked Cannelloni

With a few fridge and pantry staples, this recipe comes together easily.

  • Cannelloni pasta shells – These are sturdy enough to hold the ricotta filling and withstand the béchamel sauce.

Béchamel Sauce

  • Whole milk – This enriches the sauce so it’s luxuriously creamy.
  • Garlic cloves – Smashed.
  • Fresh thyme – This adds a pop of fresh herby flavor.
  • Butter – For taste.
  • All-purpose flour – The base of the sauce.
  • Nutmeg – Preferably freshly ground.
  • Dijon mustard – This adds a delightfully zesty flavor.
  • Parmesan cheese – For added depth and flavor.
  • Seasoning – Use kosher salt and freshly cracked black pepper, to taste.

Ricotta Filling

  • Fresh ricotta – Use full-fat ricotta for the best results.
  • Lemon – Zested.
  • Cheese – Parmesan adds a savory, slightly nutty quality, and mozzarella for a nice melted cheese pull. Divide and freshly grate both kinds of cheese.
  • Seasoning – Season with kosher salt and freshly cracked black pepper.
  • Fresh basil – Chopped.
  • Large egg – To bind the ingredients.
  • Garlic cloves – Grated for fresh flavor.
three step process of how to make bechamel sauce

How To Make Baked Cannelloni

This baked cannelloni recipe requires some multitasking but it’s very simple to follow. Boil the pasta while you make the béchamel sauce. Once the pasta is cooked, whip up the ricotta mixture.

Boil Water

Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow it to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.

In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.

Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until the cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.

Preheat oven to 375°F.

basil, ricotta, mozzarella, egg, salt, black pepper, and parmesan in a mixing bowl. Before and after it is mixed to show ingredients

Ricotta Filling

Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.

Bake Cannelloni

Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 2-3 minutes or until cheese is golden. Remove from oven and let stand for 5 minutes before diving in. Enjoy!

step by step process on how to make baked cannelloni with bechamel sauce. Cannelloni filled with ricotta and then topped with bechamel and parmesan and mozzarella cheese

Tips and Tricks

  • Mise en place. Be sure to have all ingredients measured and prepared before starting the recipe.
  • Cook the cannelloni pasta to al dente. They do not need to be fully cooked because they will continue to cook in the oven. Otherwise, they will become mushy.
  • Do not use pre-shredded cheese. It has a waxy substance that prevents it from clumping, so it’s easier to melt. Shred the cheese yourself for a perfectly melty cheese.
  • Completely coat the stuffed cannelloni with béchamel sauce. Doing so ensures the pasta absorbs enough to soften without burning or becoming hard.

Baked Cannelloni Variations

  • Protein. For an even heartier dish, cook meat in a large skillet and add it to the cannelloni tubes. I suggest trying ground beef, sausage, chicken, veal, or seafood.
  • Sauce. Instead of béchamel, try tomato sauce, pesto, or alfredo.
  • More Add-Ins. For more nutrients, add spinach and mushrooms.

Frequently Asked Questions

What is the difference between manicotti and cannelloni?

Both are tube-shaped pastas but manicotti are larger and have ridges. Cannelloni pasta is smaller, smooth, and a bit thinner. If you can’t find cannelloni, then manicotti is a good replacement.

How long does it take to cook cannelloni?

It takes about 30 minutes to bake cannelloni.

Can you freeze cannelloni?

Stuffed cannelloni can be frozen ahead of time and baked later. Once the stuffed shells have completely cooled, freeze them in an airtight container for up to 1 month. Cook the béchamel on the day you plan to serve it. Baked cannelloni can be cooked from frozen; just add 15-20 minutes to the cooking time.

vegetarian baked cannelloni in a baking dish

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Loving this Baked Cannelloni Recipe?

There’s a reason this easy Baked Cannelloni recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

baked cannelloni with bechamel sauce recipe in a baking dish

Baked Cannelloni with Béchamel Sauce

5 from 2 votes
Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Whisper of Yum
Course Dinner, Pasta
Cuisine Italian

Equipment

  • 9 x 13 Baking Dish

Ingredients

  • 12 cannelloni pasta shells

Béchamel Sauce

  • 3 cups whole milk
  • 4 large cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 3½ tablespoons butter
  • 2½ tablespoons all-purpose flour
  • ¼ teaspoon nutmeg, preferably freshly ground
  • 2 teaspoons dijon mustard
  • â…” cup parmesan, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper,

Ricotta Filling

  • 18 ounces fresh ricotta, full-fat
  • 1 lemon zested
  • 1 cup parmesan, divided, freshly grated
  • 1¼ cup mozzarella, divided, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup fresh basil, chopped
  • 1 large egg
  • 2 cloves garlic, grated

Instructions

  • Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

  • Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.
  • In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.
  • Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

  • Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.
  • Preheat oven to 375°F.

Ricotta Filling

  • Add the egg, ricotta, ¾ cup mozzarella, â…” cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

  • Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.
  • Top with remaining béchamel sauce then â…“ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 3-5 minutes or until cheese is golden and be sure to keep a close eye on it. Remove from oven and let stand for 5 minutes before diving in. Enjoy!
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Rigatoni Bolognese

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Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it’s the perfect dinner entree for a cozy night in.

If you’re a pasta lover, try my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta alla Vodka next.

bowl of rigatoni bolognese with a fork

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Rigatoni bolognese is comfort in a bowl. When it’s cold outside, I crave something filling so this meaty, cheesy dish is at the top of the list! There’s something so soothing about sitting down with a bowl of pasta. Even the process is relaxing.

Cooked low and slow, this meal will have your kitchen smelling like an Italian restaurant. This rigatoni bolognese recipe is one you’ll revisit time and time again.

Why This Recipe Works

  • Easy to Prepare – Bolognese is made with simple ingredients and clear-cut instructions. Just cook, simmer, and occasionally stir until it’s done.
  • Great Comfort Food – This hot and hearty meal of beef, pork, and pancetta is ideal for the winter months.
  • Perfect Make-Ahead Meal – Bolognese gets better with time so you can definitely prepare the sauce a day or two in advance. Then all you need to do is cook your rigatoni!
close up of rigatoni bolognese

What is Bolognese?

Bolognese is an Italian meat sauce made with ground beef and pork. It has a thick, hearty consistency and can be used in a variety of pasta dishes including lasagna and spaghetti.

Tools You’ll Need

Ingredients You Will Need for Rigatoni Bolognese

  • Olive oil – Use this to sauté the veggies.
  • Ground chuck – You can use ground beef, too, but chuck is preferred.
  • Ground pork
  • Pancetta – Dice it. This brings flavor and texture to the dish.
  • Yellow onion, carrots, and celery – Also known as soffritto. This is the base of your flavor. Finely dice each as thicker chunks lend more of a stew appearance than bolognese.
  • Fresh garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc. The alcohol evaporates but it adds a depth of flavor and complements the other ingredients.
  • Tomato paste – While this is a meat sauce and tomato-based sauce, tomato paste is added for flavor.
  • Bay leaf – It should be dried. Remember to remove it before serving.
  • Parmesan rind – This enriches the sauce and infuses a cheesy flavor. Remember to remove it before serving.
  • Heavy cream and whole milk – For a well-balanced, creamy sauce.
  • Nutmeg – Use freshly grated.
  • Fresh thyme – This helps to brighten the taste of this savory sauce.
  • Chicken stock – Use the low-sodium variety.
  • Kosher salt – Add to taste.
  • Freshly cracked black pepper – Add to taste.
  • Rigatoni – Boiled after the sauce is cooked.

After Rigatoni Cooks

  • Parmesan – Freshly grated.
  • Heavy cream – For a creamy finish.
  • Kosher salt and freshly cracked black pepper – Add to taste.

How To Make Rigatoni Bolognese

The best rigatoni bolognese requires patience. You are building on each flavor as you gradually add ingredients. The final result is a warm, flavorful meal.

Cook Ground Beef

In a heavy-bottom dutch oven over medium-high heat, add olive oil. Then add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon, then set aside.

side by side images for ground beef cooking in a skillet and pancetta cooking in a skillet

Cook Pancetta

Add pancetta and cook until crispy, 4-5 minutes. Then add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.

Gradually Add Other Ingredients

Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.

side by side images of garlic, celery, and carrot in a pot then wine

Add ground meat back to the dutch oven and stir. Season with kosher salt. Then add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.

the process of making bolognese

Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble.

bolognese process with stock

Simmer

Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.

Add Dairy and Season to Taste

Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.

meat sauce in a pot

Cook Pasta

Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.

Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.

Finally, enjoy!

Tips and Tricks

  • For the best rigatoni bolognese, use a large dutch oven. It’s great for cooking a large amount of meat and sauce and guarantees even cooking.
  • Don’t skip the simmer. The sauce needs two hours in order to tenderize the meat and reduce the sauce.
  • Always use fresh pasta. Don’t make the pasta ahead of time or the bolognese could turn out soupy. It should be thick, not runny.
  • Pre-chop the vegetables. Mise en place is key as this saves you time during the cooking process.

Variations

  • Make it Spicy. Use spicy Italian sausage instead of regular ground pork.
  • Switch up the Pasta. Although I love this bolognese with rigatoni, other types of pasta would work in this dish too. Spaghetti and pappardelle are great options, serving as the perfect vessel for the sauce to cling onto.
rigatoni-bolognese-with-cream

Frequently Asked Questions

What is the difference between bolognese sauce and spaghetti sauce?

Traditional spaghetti sauce is tomato based. Whereas, bolognese is creamier, thicker, and meat-based.

What should you serve with rigatoni bolognese?

Top a hot bowl of rigatoni bolognese with freshly grated parmesan or a scoop of ricotta cheese. Serve it with some warm, crusty bread.

Can rigatoni bolognese be frozen?

Store leftover bolognese in an airtight container and freeze for up to 6 months. Never freeze bolognese with pasta. Before reheating the sauce, let it thaw overnight in the fridge. Then gently reheat it on the stovetop.

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Loving this Recipe?

There’s a reason this Rigatoni Bolognese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rigatoni-bolognese

Rigatoni Bolognese

Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it's the perfect dinner entree for a cozy night in.
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

  • Dutch Oven
  • Cooking Spoon
  • Large Bowl
  • Slotted Spoon

Ingredients

  • 2½ tablespoons olive oil
  • ¾ pound ground chuck
  • ¼ pound ground pork
  • 4 ounces pancetta, diced
  • 1 cup yellow onion, finely diced, packed in measuring cup
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2½ tablespoons fresh garlic, minced
  • 1 cup dry white wine, I use Sauvignon Blanc
  • â…“ cup tomato paste
  • 1 large bay leaf, dried
  • 2 pieces parmesan rind
  • â…“ cup heavy cream
  • â…” cup whole milk
  • â…› teaspoon nutmeg, freshly grated
  • 8 sprigs fresh thyme
  • 2¾ cups chicken stock, separated low sodium,
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste,
  • 1 pound rigatoni, dried

After Rigatoni Cooks

  • ½ cup parmesan, freshly grated, plus more for for serving
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  • In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.
  • Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
  • Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
  • Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
  • Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
  • Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
  • Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
  • Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
  • Enjoy!
Keywords authentic rigatoni bolognese recipe, creamy rigatoni bolognese, how to make bolognese, how to make rigatoni bolognese, rigatoni bolognese, rigatoni bolognese italian recipe, rigatoni bolognese recipe, what is bolognese
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Pasta alla Vodka

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This homemade pasta alla vodka recipe is restaurant quality, with silky, rich tomato sauce enhanced by heavy cream, and a splash of vodka. Whip up this creamy pasta alla vodka for an easy weeknight dinner or date night option.

Ready to dig into more yummy pasta recipes? Check out my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta al Limone.

pasta alla vodka

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

You may have heard of pasta alla vodka, ordered it at your favorite Italian restaurant, or purchased a bottle of premade vodka sauce–but have you ever tried your hand at making it yourself? It’s one of those low-commitment, high-reward recipes.

This recipe is inspired by Jon and Vinny’s (Los Angeles) Fusilli alla Vodka. Velvety sauce clings to the surface of the perfectly cooked pasta, ensuring each bite is saucy and flavorful.

Why This Recipe Works

  • Tasty Comfort Food – The rich and creamy pasta is super saucy and thick, making it an exceptional dish to eat during the winter.
  • Easy Weeknight Meal – What’s great about this recipe is that it only takes 30 minutes from start to plate.
  • Restaurant-Quality – From the taste and presentation, you’d think this pasta alla vodka recipe was made by a 5-star chef even though it’s made from the comfort of your kitchen.

What is Pasta alla Vodka?

Pasta alla Vodka is a popular Italian-American pasta dish. It is vodka pasta, a tomato-based sauce enhanced with vodka and tossed with pasta (usually penne hence penne alla vodka pasta).

What is the point of Pasta alla Vodka?

The difference between pasta alla vodka and other tomato-based pasta recipes is, of course, the vodka. However, the pasta doesn’t taste like vodka. The alcoholic content evaporates but it enhances the overall flavor, texture, and aromatic quality of the dish.

Pasta alla Vodka History

The exact origins of this beloved dish are unknown. Some sources say Bologna, Italy while others suggest an American chef. However, we do know that pasta alla vodka emerged sometime between the 70s and 80s.

Tools You’ll Need

Ingredients You Will Need for Pasta Alla Vodka

This recipe is packed with complex flavor but its made with simple ingredients.

  • Olive oil – Use a high-quality oil.
  • Butter – This adds a smooth, buttery flavor.
  • Aromatics – Shallot and minced garlic are a mouthwatering foundation of flavor.
  • Double-concentrated tomato paste – Tomato paste is essential. Fresh tomatoes or canned tomatoes just won’t do. The paste imparts a deep tomatoey flavor that’s fresh, subtly sweet, and fruity. It also adds a thick, velvety texture.
  • Red pepper flakes – Add for spicy pasta alla vodka.
  • Vodka – Think of it as an enhancer. The brightens the sauce, highlighting the ingredients for an even more flavorful dish. It also contributes to the creamy texture.
  • Heavy cream – For super creamy alla vodka sauce, use this.
  • Parmesan reggiano – Freshly grated cheese is best.
  • Dry pasta – Use your pasta of choice. Pictured is mafaldine pasta–which I used for its fun fork-twirl appeal and ability to capture the sauce incredibly well.
  • Kosher salt – Don’t forget to add salt.
  • Pasta water – Reserve some of the water used to cook the pasta. This thickens the sauce if necessary.

How To Make Pasta alla Vodka

Build the flavor of your sauce by starting with a quick sauté, then gradually adding the ingredients.

  1. Heat oil in a large skillet over medium heat. Add shallot + garlic and cook until softened, 6 minutes.
  2. Add butter, tomato paste, and red pepper flakes. Stir and press tomato paste into pan. Cook for 4 minutes or until tomato paste turns deep + rusty red in color and begins to caramelize. Add vodka and stir until liquid evaporates. Be sure to cook for at least 2 minutes to ensure alcohol cooks off.
  3. Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
  4. Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water –salty as the sea, as they say.
  5. Reserve ¾ cup of pasta water and drain pasta into a colander.
  6. Return to skillet containing sauce and turn heat on low. Add ½ cup of pasta water and 2 ounces of parmesan cheese. Stir until cheese dissolves and water is fully incorporated into the sauce. Add pasta and stir to combine. Add more pasta water (if needed, I typically only add ½ cup).
  7. Divide pasta among bowls and then top with parmesan.

Tips and Tricks

  • Don’t use top-shelf vodka. A mid-level vodka brand will work just fine.
  • Do not swap the heavy cream for half and half or a milk alternative. You won’t reach the desired consistency and the sauce will likely separate.
  • Store leftover pasta alla vodka in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave or on the stovetop over medium-low heat until warmed through. Stir slowly and gently.

What to Serve with Pasta Alla Vodka

  • Salad – Lighten things up with a simple garden salad.
  • Crusty Bread – Make it a carb fest with garlic bread, garlic knots, or Garlic Confit Toast.
  • Veggies – Serve with roasted or sautéed vegetables to make this a well balanced meal. Try adding asparagus, broccoli, or mushrooms.

Variations

  • Add Meat – Add a pop of protein and make this dish even heartier by adding a pancetta, bacon, sausage, or chicken.
  • Herbs – Top with basil.
  • Pasta alla Vodka without vodka – Although vodka isn’t essential, it plays a key part in the flavor of this dish. However, you can simply omit it and follow the rest of the recipe if you don’t want to cook with alcohol. Alternatively, add lemon juice. It won’t taste exactly the same but does add some acidity that lightens the taste.

Frequently Asked Questions

Does pasta alla vodka have alcohol?

Pasta all vodka is made with alcohol. However, this dish is not alcoholic. The vodka is simmered long enough to cook out the alcohol so the whole family can enjoy it.

What is alla vodka sauce made of?

Alla vodka sauce is made with ingredients like tomatoes, heavy cream, vodka, garlic, and red pepper flakes.

Can I freeze pasta alla vodka?

No. This dish contains dairy so it doesn’t freeze well.

What pasta goes best with alla vodka?

Common pastas used with this sauce include penne, fusilli, or rigatoni. However, any tubular or textured pasta is a great vessel for holding sauce.

What wine pairs well with pasta alla vodka?

If you’re looking to fancify this dish, pair it with a light or medium-bodied red wine. I’m a huge fan of natural red wines that have a slight chill to them – absolutely delish! If natural wines aren’t your thing, you can’t go wrong with a bottle of Chianti.

Looking for More Italian-inspired Recipes?

Loving this Authentic Pasta alla Vodka Recipe?

There’s a reason this is the best pasta alla vodka recipe! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

pasta alla vodka

Pasta alla Vodka

This homemade pasta alla vodka recipe is restaurant quality, with silky, rich tomato sauce enhanced by heavy cream, and a splash of vodka. Whip up this creamy pasta alla vodka for an easy weeknight dinner or date night option.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Author Jeri Mobley-Arias
Course Main Course, Pasta
Cuisine Italian

Equipment

  • Large Skillet
  • Large dutch oven
  • Colander

Ingredients

  • 2 tablespoons good quality olive oil
  • 1 tablespoon butter
  • ½ cup shallot
  • 2 tablespoons garlic, minced
  • 1 tube double-concentrated tomato paste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons vodka
  • ¾ cups heavy cream
  • 2½ ounces parmesan reggiano, freshly grated
  • 1 pound dry pasta of choice
  • Kosher salt
  • ¾ cup pasta water, reserved

Instructions

  • Heat oil in a large skillet over medium heat. Add shallot + garlic and cook until softened, 6 minutes.
  • Add butter, tomato paste, and red pepper flakes. Stir and press tomato paste into pan. Cook for 4 minutes or until tomato paste turns deep + rusty red in color and begins to caramelize. Add vodka and stir until liquid evaporates. Be sure to cook for at least 2 minutes to ensure alcohol cooks off.
  • Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
  • Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water –salty as the sea, as they say.
  • Reserve ¾ cup of pasta water and drain pasta into a colander.
  • Return to skillet containing sauce and turn heat on low. Add ½ cup of pasta water and 2 ounces of parmesan cheese. Still until cheese dissolves and water is fully incorporated into sauce. Add pasta and stir to combine. Add more pasta water (if needed, I typically only add ½ cup).
  • Divide pasta among bowls and top with parmesan.
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