Shell Pasta with Ground Beef in Creamy Vodka Sauce
A creamy vodka sauce recipe that is easy to make and perfect over shell or other shaped pasta. A little spicy, a little rich, a lot delicious.
Servings 8
Calories 593kcal
Ingredients
- 2 onions chopped
- 2 cloves of garlic minced
- 28 ounces tomatoes canned, diced
- 10 ounces Ro*Tel tomatoes
- 2 cups heavy whipping cream
- 2 tablespoons butter
- ¼ cup vodka
- ¼ teaspoon crushed red pepper flakes or to taste
- ¼ cup fresh basil chopped
- 2 tablespoons fresh oregano chopped or 2 teaspoons dried
- Salt and pepper to taste
- 1 lb lean ground beef browned - optional
- 1 lb pasta shells cooked
- ½ cup Parmesan cheese grated
Instructions
- Simmer the tomatoes, Ro"Tel, onions, garlic, and red pepper flakes together until the onions are tender, about 10 minutes.
- Let cool slightly and then run the mixture through a blender until smooth.
- Pour into a large saucepan.
- Add the vodka and simmer the mixture over low heat for 20 minutes.
- Add the cream, butter, and herbs.
- Stir well and remove from heat.
- Add the ground beef, if you are using it and spoon over hot pasta.
- Sprinkle with cheese.
Notes
Storage:
Let come to room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
This recipe freezes well for up to 3 months.
Tips
- Brown the ground beef thoroughly to develop deep, rich flavors.
- Use freshly grated cheese for the best melting and flavor.
- Reserve some pasta water to adjust the consistency of the sauce.
- Don't overcook the pasta.
Nutrition
Calories: 593kcal | Carbohydrates: 52g | Protein: 24g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 196mg | Potassium: 689mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1923IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 3mg