Easy Vodka Sauce Pasta & Cheesy Garlic Bread Recipe | Creamy & Delicious

Delicious Vodka Sauce Pasta with Cheesy Garlic Bread Recipe!
Join us today as we whip up a wonderful vodka sauce pasta paired with irresistible cheesy garlic bread—perfect for any meal! This creamy, quick sauce shines with grilled chicken or your favorite protein. Ideal for your next pasta night adventure! Recipe Highlights: Rich, creamy vodka sauce packed with flavor

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The Jolly Roger Seasoning Blend:
Paprika 1Tbs
Cumin 1.5tsp
Garlic Powder .5tsp
Onion Powder .5tsp
Cavender’s Seasoning 1tsp
Season Salt 1tsp

Gooey, golden cheesy garlic bread
Versatile—pair with chicken, shrimp, or tofu!
Ready in just 30 minutes

Total Time: 30 minutes
Servings: 4 Full Recipe: Watch the video for step-by-step instructions! Like, comment, and subscribe for more tasty recipes! Subscribe Now: Ring the bell to catch every new recipe!

Ingredient List:
1lb Cellentani Pasta
1 35oz Canned Whole Tomatoes (San Marzano is what we used)
5 Fresh Basil Leaves
1/2 Cup grated Parmesan Cheese
1/4-1/8tsp Red Chili Flakes
2Tbs Tomato Paste
1 Onion Diced
5 Garlic Cloves
1/2 Cup Vodka
Salt

Garlic Bread
1 Italian Loaf
5Tbs Butter
1tsp Garlic Better Than Bouillon
2tsp Italian Seasoning
Parmesan Cheese

Tell Us: What protein would you add? Share below! #VodkaSaucePasta #cheesygarlicbreadrecipe #easydinnerrecipes #italiancuisine #quickpasta #foodlovers #recipeoftheday #cookingathome #vodkasauce

Welcome to the Jolly Rodger. Today we are going to show you how to make garlic bread, but the easy way. We’re not making bread from scratch and we’re making vodka sauce. So, to get started, we’re going to heat up our pan. I have some about 2 tablespoons of butter. We’re going to go ahead and throw that in. And then we’re going to put it with a little bit of olive oil, maybe a tablespoon and a half. And it’s kind of hard to pour that from this big of a bottle. However, I’m going to give it a shot. That looks good to me. Five tablespoons of butter. We’re going to throw it in the microwave. Get it melted. Telling you, this is the easiest way to make garlic butter. Garlic butter. Garlic bread. All right. Now, we have melted our butter. I have one onion that’s diced. And just make sure they’re uniform sizes. We’re going to be blending this sauce later. So, you know, so it just cooks evenly. You don’t have to, you know, worry about small, medium, dice. Just make sure it’s the same size. We’re going to let these sweat for just a few minutes. And then we’re going to add in our garlic. Throw a little salt. Pulls out the moisture a little bit faster. It’s almost melted. I’m going to put about a teaspoon of garlic better than bullion. It’s brand new. You can find it in the grocery store next to where all the um stocks and broths and beef broths like that. And uh I highly recommend it. We’re not sponsored by them, but it is a good company. It’s nice to have in your refrigerator when you don’t have a particular chicken beef. They have lots of things. They have ham and lobster. Our onions have sweated nicely. I’m going to go ahead and add in our garlic. You didn’t give me my favorite little garlic. So, that’s I thought that’s what you were in there drawer for earlier. All right. I have about five cloves of garlic. We’re going to go ahead and put our garlic in. This is only going to take 45 seconds to a minute. And then once you start smelling your garlic becomes fragrant, we are done cooking the garlic because we don’t want to burn anything. All right, I’m smelling my garlic. I have some tomato paste. We’re going to put about 2 tablespoons of tomato paste. That’s one. That’s two. And we’re going to go ahead and cook this. And it’s going to caramelize and it’s going to create a fond on the bottom of the pan. [Music] Boy, this is smelling really good. M garlic and onion. Yummy. Yummy. Now I’m adding, excuse me, Italian seasoning. Italian herb. What do you think? Teaspoon. A little more. I think we’re good. And then we just brush it on. Brush it on. And then we’re going to throw it in a oven about 350° just to warm up the bread. And then you’re pretty much done. That’s how easy garlic bread is. All right, I’ve toasted my tomato paste. Everything looks good. This is where we’re going to add in our vodka. I have half a cup. We’re going to pour that in. And we’re going to delaze the bottom of the pan and pull up anything that’s in there. The alcohol is going to burn off. So, this is, you know, kid-friendly meal. It’s not overpowering and nobody’s going to get, you know, tipsy with it. But make sure you don’t inhale the vapors cuz that will mess you up. But we’re going to let this cook for about 2 3 minutes. All right, this sauce is looking good. Now we’re going to add in our tomatoes. And you want to get a good quality canned tomato. These are imported from Italy. They’re San Marzano. They are peeled and but they’re whole tomatoes. And we’re going to go a little lowerage. And then we’re going to bring this to a simmer and then we’re going to blend our sauce. I have an immersion blender. I highly recommend you get one. You don’t have one. It makes things a lot simpler so you don’t have to transfer to a blender. But you can do the same sauce, same way using an actual blender. So you don’t have to go out and buy one. It’s just a convenient factor. They’re not that expensive. No, I think ours was like 22 bucks. But we’re going to break up our tomatoes. We’re starting to get our little simmering bubbles. So I went ahead and turned this on low. We’re going to let this go for a good few minutes and then we’ll go ahead and blend it up. And then we’ll finish our sauce with heavy cream, some fresh basil that we chopped up. I did a shifod and uh basically that’s vodka sauce. So we’re almost done. [Music] Do they know what a shifanod is? No. Good point. Chiffon nod is where you take your leaves. It could be spinach. It could be basil. Anything like that. And you’re going to roll them together on you’re going to stack them on top of each other. Roll them together like a cigar. and then go down the line and cut little fine ribbons is what we’re looking for. And that is called a shipon. [Music] Cooking word of the day. Cooking word of the day. All right, so we just pulled our garlic bread out. It was in the oven for about 4 and 1/2 minutes. It’s just to warm the bread through. And I got some um Parmesan cheese. We’re going to go ahead and top our bread with Parmesan cheese. Our sauce has been simmering for a little bit. I I think maybe like 10 15 minutes. But I’m going to go ahead and blend our sauce now. And uh you can transfer it to a blender or get a immersion blender. It works wonder. All right, I blended our sauce. Now we’re going to add in our basil. I have a little bit like a four of a teaspoon to an eighth of a teaspoon of chili flakes. We’re going to go ahead and add that just for a little heat. If you want more heat, add cayenne pepper. That’s perfectly fine, too. But we’re going to go ahead and give this a stir. And then we’re going to go ahead and blend it one more time just to verify that everything is blended. [Applause] Yeah, I’m good. Sauce is almost done. I know. I was waiting for the time. Oh, I see. You’re cheating. Yep. You’re cheating. All right. So, our basil’s in. We got our red chili flakes in there as well. I have about half a cup of grated Parmesan cheese. We’re going to ahead and add that. And then we’re going to add in a little bit of heavy cream. I’m going to add roughly 1/3 of a cup to a half a cup. And then we’ll see what the color looks like with that. Cuz we’re not looking for a red sauce. We’re kind of looking for I don’t know what color would you call this? Pink. It’s not pink. It’s not red. It’s not pink. It’s orange. Yeah, kind of kind of like a burnt orange color. I go a little bit more heavy cream. I think that was like a four of a cup. No. All right. Now, we’re going to simmer on low for about 15 minutes just to reduce the sauce a little bit. And then if you over reduce, what you can do is add a little bit of pasta water to bring that sauce back. So, we’re going to let this simmer for about 15 minutes. And then the pasta will be done. We’ll toss it with the pasta. Hopefully the chicken be done. And the chicken be done. The bread done. All right, our sauce is simmered. The pasta is done. So, we’re going to go ahead and add our pasta and then stir in our noodles. But that’s how you make vodka sauce. I hope everybody makes it. I’m excited about it. We need to plate it. We’re still waiting on our chicken to get done. And then once that gets done, we’ll do a taste test. I know one person that will probably make it. Yeah. Since he asked for it. Since he asked for it and you’re answer, if you’re questioning who that is, it would be my son. Austin. Austin. Happy birthday. Yes. Happy birthday, baby. He just moved to New York. Need to check for levels of salt. Definitely need salt. But boy, that sauce is good. And you always want to check after you taste your uh with your pasta in because we use salt water to make our pasta. Your salt water should taste like the ocean for your pasta water. [Music] And don’t blame me. I’m using the same spoon that I just used. It’s only us. It’s only us. If I’m cooking for somebody else, I change spoons. All right, there you have it. Here’s vodka sauce and homemade garlic bread. You just We picked up an Italian loaf. Cut it in half and then just put some garlic stuff on it. Throw in the oven. Perfect. Oh, I’m excited. Don’t touch that. Let’s get a bite of this. Oh, chicken’s tender. Nice. Thank you. Get a little nude noodle. Get some salt. What kind of noodles did we use? The capotelli. How do you How do you say it? I have I have to Google it every time. I don’t know how to say the word. But it’s an extra spiral noodle. [Music] The chicken has the Jolly Roger seasoning on it, too. So, I’ll put it in the description below. M Oh, that’s good. It reminds me of eating tomato soup, but it’s very similar to tomato soup, but it’s so good with Oh, it’s perfect. The chicken and the noodles. And I don’t usually dip, but like I said, I can’t touch it. I’m being generous. Okay. M. That That’s good. Mhm. Thank you, Austin. [Music] Good request. All right. Make it at home. Save you a bunch of money. Well, thank you for being here. If you made it this long, I appreciate you. And thank you for watching the whole way through. And u hope you like, comment, share, subscribe. Shoot. We’re pushing to 1,000. I’m hoping to get there soon. And uh please we’ll see you next time. Peace. All right. Move over. I know. Chicken’s good. Yeah. Are they good on it? Mhm. [Music] Do I have to plate dinner ready? Nope. Sorry, dude. He doesn’t watch our stuff anyway. No. Come on. Go on the pork. Bad kid. Yeah, it’s all right. I probably Well, I would watch my parents. We watch Aunt and Laura go through purses and we don’t even use purses. She hasn’t uploaded in a long time. God, that’s good. Mhm. All right. Dogs, you’re hungry. Dumb. Did you use the cover? No, I’m only doing 10 seconds intervals so it doesn’t explode. I just did that the other day. I was like, I’m tired of doing 10 seconds, 10 seconds, and then I was like, I’ll just do 20. And all of a sudden, boom. Butter went everywhere. Butter went everywhere. Y’all get Den, too. My teeth. No. Okay. Uh-uh. What? You can’t just be eating all the garlic bread already. I took one bite. I need to get some, too.