Cheese Tortellini with Creamy Vodka Sauce

Creamy, cheesy and perfectly tomato-y, this sauce is excellent over tortellini, but it's also fabulous with any pasta shape and variety. But why add vodka to tomato sauce? Because vodka acts as a solvent and brings out certain flavors in tomatoes that aren't released with water or fat. Vodka simply brings the dish to entirely different level. Even better? It's shockingly easy to make a vodka sauce.

For me, it's extra easy because I always have vodka on hand.. 😏

Cheese Tortellini with Creamy Vodka Sauce

1 pound cheese tortellini
1 tablespoon butter or olive oil
2 cloves garlic, minced
2 cups tomato sauce
1/2 cup vodka
1/2 teaspoon crushed red pepper flakes, optional or more if desired
1/2 teaspoon oregano
1/2 teaspoon onion powder
3/4 cup heavy cream
1/4 cup grated parmesan or pecorino romano cheese, plus more for serving

Cook the tortellini according to the package directions, stopping just as you reach al dente (we'll finish the pasta in the sauce). When you drain the tortellini, reserve 1/2 cup of the cooking liquid for the sauce.
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomato sauce, vodka, red pepper flakes, oregano, and onion powder and bring to a simmer. Simmer for 5 to 7 minutes to allow the alcohol to cook off, stirring frequently.
Add the heavy cream and simmer for 2 minutes, until the sauce thickens slightly. Stir in the parmesan.
Add the tortellini and cook for 1 minute, adding the 1/2 cup of reserved cooking liquid if necessary to loosen the sauce.
Serve with extra grated cheese sprinkled over top.

Serves 4