Fettuccine with Vodka Sauce

Looking for a hassle-free weeknight dinner? Have no fear, Oliver’s is here! This recipe features Oliver’s Own line of products, made with the highest quality, freshest ingredients possible. Pasta sauce that is certified organic, non-GMO, gluten free and made locally in Sonoma County, and artisan pasta that is made locally and handcrafted with all natural ingredients-leave the stress behind, dinner is served, with a little help from Oliver’s Market!

  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 10-20 minutes


  • 2 tablespoons olive oil
  • ½ small sweet yellow onion minced
  • ¼ teaspoon crushed red pepper flakes
  • 2 cloves of minced garlic
  • 1 jar Oliver’s Own Tomato Basil Pasta Sauce
  • 1/3 cup vodka
  • 1/3 cup cream
  • 1 bag Oliver’s Own Golden Egg Fettuccine cooked in salted water, per instructions
  • 2 tablespoons fresh basil minced
  • Oliver’s Own Grated Parmesan, for serving


  1. Heat the olive oil in a quart saucepan over medium heat until shimmering. Add the minced onion and crushed red pepper flakes to the pot and cook, stirring often, for 3 minutes, or until the onion is lightly golden. Add the minced garlic and cook, stirring constantly, for 30 seconds.

  2. Add the Pasta Sauce; remove the pan from the heat and add the vodka. Return the pan to the heat and turn the heat up to medium-high heat and simmer briskly until the alcohol flavor is cooked off, 8 -10 minutes; stir frequently and lower the heat to medium if the simmering becomes too vigorous. Stir in the cream and cook until hot, about 1 minute.

  3. Add the cooked pasta to the vodka sauce and toss to coat evenly over medium heat until the pasta absorbs some of the sauce, 1 - 2 minutes. Add the basil and mix well. Serve with parmesan on the side.

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