A large bowl of Impossible Beef Lite Vodka Sauce Pasta with freshly grated cheese and basil leaves.

Impossible Beef Sun-dried Tomato Vodka Sauce

4 Servings

14 Ingredients

By Impossible™ Foods Chef

Michael Melton

50’ Total time=30’ Cooking + 20’ Preparation

If you're looking for something a little more unique than our Impossible™ Beef Vodka Sauce Pasta recipe, you've come to the right place. Sun dried tomatoes add an intense sweetness, aroma, and richness in this Impossible™ Sun-Dried Tomato Recipe. The vodka enhances the natural sweetness of the tomatoes, while also rounding out their acidity, creating a smoother, more balanced taste.

We love a good vodka sauce pasta, and we've made it even better using Impossible Beef Lite Meat From Plants. San Marzano are the queen of tomatoes in Italy, with their meatier texture, less seeds, and sweeter taste, so try to get them if you can! Basil and oregano complement the tomato flavor, and heavy cream and pecorino romano adds creaminess. We can't wait for you to give this a try!

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional information Where to buy

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14 Ingredients

Package Impossible™ Beef or Beef Lite Made From Plants, 12 Ounce
1/2 Yellow Onion, chopped
Garlic, Chopped, 3 Cloves
Crushed Red Pepper, 0.25 Teaspoon
Canned Crushed San Marzano Tomatoes, 14.5 Ounces
Vodka or Vegetable Stock, 3 Tablespoons
Tomato Paste, 0.5 Tablespoon
Balsamic Vinegar, 0.5 Tablespoon
Heavy Cream, 0.25 Cup
Pecorino Romano Cheese, 0.25 Cup
6 Large Fresh Basil Leaves, Chopped, Plus Additional for Garnish
4 Sprigs Fresh Oregano Leaves, Chopped
Conchiglie Pasta, or Your Pasta Shape of Choice, 1 Pound
Sun-dried Tomatoes in Oil, Drained, 0.5 Cup

How to prepare

Step 1: Make the Sauce

In a large pot over medium-high heat, add in yellow onion, garlic, sun-dried tomatoes, and crushed red pepper and cook until soft. Deglaze with vodka and cook for 2 minutes. Add in tomato paste and balsamic vinegar and stir until incorporated. Add in crushed tomatoes and cook until the sauce comes to a boil. Add in heavy cream and pecorino cheese and bring back to a simmer. Season with salt and pepper to taste. Add the vodka sauce to a blender and blend until smooth. *Omit the red pepper flakes and substitute veggie stock for the vodka for a kid-friendly version!

Step 2: Cook the Pasta

Cook the pasta according to package instructions.

Step 3: Cook the Impossible Beef

Heat oil in a large skillet over medium-high heat, and crumble Impossible Beef or Beef Lite into the pan, searing and cooking on all sides until cooked through. Add vodka sauce to the pan, and scrape the bottom of the pan to get all those crispy, flavorful bits incorporated. When vodka sauce begins to bubble, turn to low, add cooked pasta, and stir in basil and oregano.