If you’re searching for a dish that’s comfort food elevated to something truly special, this Baked Bucatini with Vodka Sauce Recipe is exactly what your weeknight dinners or weekend gatherings need. Creamy, tangy vodka sauce clings to perfectly cooked bucatini pasta, then gets baked under a blanket of mozzarella and Parmesan until bubbling and golden, offering an irresistible combination of textures and flavors that will have everyone asking for seconds. This recipe balances simplicity and indulgence in such a way that it feels like a little celebration in every bite.
Ingredients You’ll Need
The ingredients for this recipe might be straightforward, but each one plays a crucial role in building a luscious, silky sauce with layers of flavor and a perfectly satisfying pasta bake. From the silky cream to the sharp Parmesan and fresh basil, everything contributes something essential to the dish.
- 12 ounces bucatini pasta: This hollow pasta holds sauce beautifully, allowing every bite to be rich and flavorful.
- 2 tablespoons olive oil: Provides a fruity base to sauté the aromatic onions and garlic.
- 1 small yellow onion, finely chopped: Adds natural sweetness and depth to the sauce as it softens.
- 3 cloves garlic, minced: Gives that signature punch of warmth and aroma.
- 1/2 teaspoon crushed red pepper flakes: Adds a subtle heat, just enough to keep things lively without overpowering.
- 1/2 cup vodka: The star that brightens and enhances the tomato flavor, reducing slightly to concentrate its character.
- 1 can (28 ounces) crushed tomatoes: Provides the rich, tangy base for the sauce that’s full of natural sweetness and acidity.
- 3/4 cup heavy cream: Creates a luscious, velvety texture that softens the tomato’s acidity and makes the sauce decadent.
- 1 cup grated Parmesan cheese, divided: Adds savory saltiness and umami, with some mixed into the sauce and some sprinkled on top.
- 2 cups shredded mozzarella cheese: Offers a bubbly, melty layer that crowns the bake with golden cheesy goodness.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors together perfectly.
- Fresh basil, chopped, for garnish: Adds a bright, herbaceous finish that contrasts beautifully with the creamy sauce.
How to Make Baked Bucatini with Vodka Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to ensure your cheesy masterpiece doesn’t stick and is easy to serve once it’s baked to bubbly perfection.
Step 2: Cook the Bucatini
Bring a large pot of salted water to a boil and cook the bucatini until just al dente. This means the pasta will still have a slight bite, which is perfect because it will continue cooking in the oven without becoming mushy. Drain and set aside, keeping the noodles ready to absorb all those gorgeous flavors.
Step 3: Build the Flavor Base
Warm the olive oil in a large skillet over medium heat, then add the finely chopped onion. Let it soften gently, about 4 minutes, until it turns translucent and sweet. Stir in the minced garlic and crushed red pepper flakes and cook for one more minute to release their fragrant oils without burning.
Step 4: Create the Vodka Sauce
Pour in the vodka carefully and let it simmer until it reduces by roughly half. This step cooks off the alcohol while intensifying the flavor, creating a beautiful backbone for your sauce. Stir in the crushed tomatoes, season with salt and pepper, and let everything simmer for 10 minutes, developing a rich, thickened tomato base. Finish by folding in the heavy cream and half of the Parmesan cheese, cooking for an additional 2 minutes to meld all the flavors and thicken the sauce just right.
Step 5: Combine Pasta and Sauce
Add your al dente bucatini to the skillet and toss everything together carefully to coat every strand in that luscious vodka sauce. Transfer this mixture evenly into your prepared baking dish.
Step 6: Top and Bake
Sprinkle the shredded mozzarella cheese evenly over the top, then follow with the remaining Parmesan. Bake uncovered for 20 minutes or until the cheese melts into a golden, bubbly crust that’s just begging to be devoured.
How to Serve Baked Bucatini with Vodka Sauce Recipe
Garnishes
A generous sprinkle of freshly chopped basil right before serving adds a burst of color and a refreshing herbal note that perfectly balances the creaminess of the sauce. For an extra touch, a light drizzle of good-quality olive oil can elevate the flavors even more.
Side Dishes
This baked comfort dish pairs beautifully with a crisp green salad dressed in a tangy vinaigrette or some garlic bread to soak up any leftover sauce. Roasted vegetables like asparagus or broccoli also add some textural contrast and fresh earthiness to the meal.
Creative Ways to Present
For a more festive presentation, serve the baked bucatini family-style in the baking dish right at the table, allowing everyone to scoop their perfect portion. Alternatively, plate individual servings garnished with basil and a small parmesan crisp on top for an elegant touch that will impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors often deepen after a day, making it an excellent next-day meal. Just be sure to keep the cheese-covered surface sealed tight to prevent it from drying out.
Freezing
Baked Bucatini with Vodka Sauce Recipe freezes wonderfully if you want to prepare in advance. Pack the cooled bake into a freezer-safe container and freeze for up to two months. Before freezing, it’s best to undercook the pasta slightly to avoid mushiness upon reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to maintain moisture or in the microwave, stirring halfway through. Adding a spoonful of cream or water can help restore that creamy texture if it thickened too much in the fridge.
FAQs
Can I use a different type of pasta for this baked dish?
Absolutely! While bucatini’s hollow shape holds the sauce beautifully, rigatoni, penne, or ziti also work well and will deliver a satisfyingly saucy bake.
What does the vodka actually do in the sauce?
Vodka helps release flavors from the tomatoes that are otherwise less noticeable, adding depth and a subtle sharpness. It also helps meld the cream and tomato base into a smooth, balanced sauce.
Is it possible to make this recipe dairy-free?
You can swap the heavy cream for a plant-based alternative like coconut cream and use dairy-free cheeses. The final texture will be slightly different but still delicious.
How spicy is this dish with the crushed red pepper flakes?
It’s quite mild, with just a gentle warmth that complements the creamy sauce. Feel free to adjust the amount to suit your own spice preference.
Can I prepare the sauce ahead of time?
Yes! Making the vodka sauce ahead can save time. Just combine it with cooked pasta before baking. The flavors often improve after chilling overnight too.
Final Thoughts
There is something so special about gathering around a warm dish of Baked Bucatini with Vodka Sauce Recipe that just feels like home. Rich, comforting, and perfectly cheesy, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat. Trust me, once you try it, you’ll have yourself a new favorite go-to pasta bake that’s worth sharing anytime you want to impress with hardworking, yet effortlessly delicious food.
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Baked Bucatini with Vodka Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A creamy and comforting baked bucatini pasta dish with a rich vodka tomato sauce, loaded with melted mozzarella and Parmesan cheese, perfect for a satisfying dinner.
Ingredients
Pasta
- 12 ounces bucatini pasta
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese, divided
Toppings & Seasoning
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to prevent the pasta from sticking.
- Cook Pasta: In a large pot of salted boiling water, cook the bucatini until just al dente. Drain the pasta and set it aside to use in the sauce.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4 minutes until soft and translucent. Add minced garlic and crushed red pepper flakes and cook for another minute to release their flavors.
- Make Vodka Sauce: Carefully pour the vodka into the skillet and allow it to simmer until it reduces by half, about 2-3 minutes. Stir in the crushed tomatoes, season with salt and black pepper, and simmer for 10 minutes to develop the flavor. Then add the heavy cream and half the Parmesan cheese, cooking for an additional 2 minutes until the sauce is creamy and well combined.
- Combine Pasta and Sauce: Add the cooked bucatini into the skillet with the vodka sauce, tossing well to ensure every strand is coated. Transfer this mixture to the prepared baking dish, spreading it evenly.
- Add Cheese and Bake: Sprinkle the shredded mozzarella and remaining Parmesan cheese evenly over the pasta. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top. Allow to cool slightly before garnishing with freshly chopped basil and serving.
Notes
- Make sure not to overcook the bucatini; it should be slightly firm since it will continue cooking in the oven.
- Use good quality vodka and crushed tomatoes for the best flavor.
- If you prefer a milder dish, reduce or omit the crushed red pepper flakes.
- This dish can be prepared ahead of time and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
