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

A Family Meal

Impossible™ Beef Vodka Sauce Pasta

4 Servings

15 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

40’ Total time=30’ Cooking + 10’ Preparation

Try this Impossible™ Beef Vodka Sauce Pasta recipe featuring Impossible™ Ground Beef Meat From Plants. Sun dried tomatoes add an intense sweetness, aroma, and richness to this easy pasta sauce recipe. The vodka enhances the natural sweetness of the tomatoes, while also rounding out their acidity, creating a smoother, more balanced taste. And if you're not a fan of vodka, vegetable broth works well here too.

We love a good vodka sauce pasta, or pasta alla vodka, but whatever you call it, we've made it even better using Impossible Ground Beef or Lite Ground Beef Meat From Plants. We also use San Marzano tomatoes in this recipe, the queen of tomatoes in Italy, to double the tomato intensity alongside the sun dried tomatoes. With their meatier texture, less seeds, and sweeter taste, opt for canned San Marzanos if you can! Basil and oregano complement the tomato flavors perfectly, and heavy cream and pecorino romano adds the comfort we all seek in a big bowl of pasta. We can't wait for you to give this a try.

And pro-tip: substitute new Impossible™ Italian-style Beef Meat From Plants for the Impossible™ Ground Beef or Impossible™ Lite Ground Beef for even more flavor without additional effort in this recipe. Subbing in two packages of Impossible Italian-style Beef work perfectly. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

15 Ingredients

12 oz package Impossible™ Ground Beef Meat From Plants
1 lb Conchiglie Pasta, or your pasta shape of choice
6 large Fresh Basil Leaves, chopped, plus additional for garnish
4 sprigs fresh Oregano Leaves, chopped

Tomato Vodka Sauce

1/2 Yellow Onion, chopped
3 Garlic cloves, chopped
1/2 cup Sun-Dried Tomatoes in oil, drained
1/4 tsp Crushed Red Pepper Flakes
3 tbsp Vodka or Vegetable Stock
14 oz canned Crushed Tomatoes
1/2 tbsp Tomato Paste
1/2 tbsp Balsamic Vinegar
1/4 cup Heavy Cream or Plant-Based Heavy Cream
1/4 cup Pecorino Romano Cheese Or Plant-Based Parmesan
Salt and Pepper to taste

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 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.