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Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs

This pasta with vodka sauce is silky and creamy and flavorful! Top with rosemary breadcrumbs and parmesan cheese. It's the best.
4.94 from 16 votes
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  • 1 pound pasta (I like a short cut noodle here)
  • 1 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • salt and pepper
  • ½ cup tomato paste
  • 3 tablespoons vodka (I like Tito’s)
  • cup heavy cream
  • cup finely grated parmesan cheese, plus more for topping

rosemary breadcrumbs

  • 2 tablespoons unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • 2 tablespoons chopped fresh rosemary


  • Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions. Be sure to reserve 1 ½ to 2 cups of pasta water for the sauce!
  • While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
  • Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed.
  • Add the pasta to the sauce and toss well. If needed, you can stream in more of the pasta water until it’s creamy and silky. Top with the rosemary bread crumbs and a sprinkle of parmesan. Serve immediately.

rosemary breadcrumbs

  • Heat the butter in a saucepan over medium-low heat. Once it’s sizzling and even browning a bit, stir in the breadcrumbs and rosemary. Cook for 2 to 3 minutes, stirring often, until golden and toasty, Throw on top of the pasta!


slightly adapted from delish

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