Pasta Alla Vodka – tender pasta in a rich, delicious tomato-cream vodka sauce topped with crispy pancetta and freshly grated parmesan cheese.
This is a simple restaurant quality meal you can enjoy at home in your comfiest pants and fuzzy socks.
If you’ve ordered it in a restaurant you know it can be over-priced.
Do yourself a favor. Skip the reservations – you won’t regret it.
Does Pasta Alla Vodka contain vodka?
Yes, this creamy tomato sauce does actually contain vodka and while I’m no stranger to adding booze to a recipe, it’s usually wine.
Vodka adds it’s own unique flavor elevating this pasta dish but be sure to take your time with the sauce, letting the alcohol cook off.
What else is in Pasta Alla Vodka?
- short pasta (penne, rigatoni or orechiette)
- extra virgin olive oil
- pancetta (optional – can add other proteins or go meatless)
- onion
- fresh garlic cloves
- good quality vodka
- crushed red pepper flakes
- can crushed tomatoes
- heavy cream
- freshly grated parmesan cheese
- fresh parsley
- fresh basil (optional)
How to make Pasta Alla Vodka:
Add the pasta to a large pot of salted boiling water. Cook per package directions for al dente.
Reserve 1/4 cup of the water then drain pasta. Add a light drizzle of olive oil over the pasta so it doesn’t stick.
Heat the olive oil in a large skillet over medium to medium-high heat.
Add pancetta, cook 7-9 minutes or until cirspy then remove from the skillet (leaving fat in the skillet).
Reduce heat to medium-low then add diced onion.
Season with salt and pepper and cook 3-4 minutes until onions are tender.
Add minced garlic and crushed red pepper. Cook 1 minute stirring constantly so garlic doesn’t burn.
Pour in the vodka and cook 6-8 minutes over medium-low heat or until the vodka is reduced by about half.
Add crushed tomatoes. Simmer 10-12 minutes letting the sauce thicken.
Reduce heat to low, blend in heavy cream then slowly add parmesan cheese a little at a time until combined.
Blend in parsley then season with salt and pepper to taste.
Simmer 2-3 minutes letting the sauce come together.
Add the pasta stirring gently to blend well and completely coat the pasta.
If the sauce is too thick add a splash of the reserved pasta water.
Serve right away topping with pancetta, extra parsley, fresh basil and parmesan cheese.
Tips for making this recipe:
- Don’t rush the cooking process after adding the vodka. If it isn’t cooked long enough you may have an alcohol aftertaste.
- Add a protein such as baked chicken, shrimp or even Italian sausage.
- Vegetables can be added to the sauce: mushrooms, zucchini or fresh spinach would work well.
- The sauce calls for heavy cream. Substituting milk won’t give you the same creaminess so I don’t recommend it.
- Use the best quality ingredients available to you – freshly grated parmesan cheese and San Marzano tomatoes.
- Total time may vary if you’re cooking chicken to add to this dish.
VARIATIONS:
- Try adding other proteins such as tender chicken, shrimp or even pan-seared salmon.
- Add a dollop of ricotta cheese!
- There’s no tomato paste in this recipe, but if you prefer an extra thick sauce, add a tablespoon or two.
- A small pinch of crushed red pepper adds a light hint of heat but you can leave it out if you’d prefer.
- Sauteed spinach or wild mushrooms would be delicious in the sauce.
- Al dente spaghetti can also be used in place of traditional short pasta.
- Parmigiano Reggiano can be used instead of Parmesan cheese.
- White wine can be used in place of vodka though the taste will not be exactly the same.
Looking for other recipes with an Italian flair?
Braised Beef Ragu: Tender, shredded beef in a rich tomato sauce made with every day ingredients. Serve with pasta topped with parmesan cheese.
Roasted Tomato Marinara: Fresh, homemade pasta sauce with garlic, onion, olive oil and basil. Ladle over your favorite pasta for a delicious comforting meal.
Turkey Meatballs in Italian sauce: A heathier option – juicy turkey meatballs simmered in rich homemade Italian sauce. Serve with whole grain or your favorite pasta.
Enjoy!
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Pasta Alla Vodka
Ingredients
- 12 ounces short pasta (penne, rigatoni or the orecchiette used here
- 1/2 tablespoon olive oil
- 4 ounces pancetta optional (can go meatless)
- 1/2 cup onion dioced
- 3 cloves garlic minced
- 1/2 cup vodka good quality
- small pinch crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 3/4 cup heavy cream
- 1/3 cup parmesan cheese freshly grated + more for serving
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
- fresh basil optional for serving
Instructions
- Add the pasta to a large pot of salted boiling water. Cook per package directions for al dente. Reserve 1/4 cup of the water then drain pasta. Add a light drizzle of olive oil over the pasta so it doesn’t stick.
- Heat the olive oil in a large skillet over medium to medium-high heat. Add pancetta, cook 7-9 minutes or until cirspy then remove from the skillet (leaving fat in the skillet).
- Reduce heat to medium-low then add diced onion. Season with salt and pepper and cook 3-4 minutes until onions are tender.
- Add minced garlic and crushed red pepper. Cook 1 minute stirring constantly so garlic doesn’t burn.
- Pour in the vodka and cook 6-8 minutes over medium-low heat or until the vodka is reduced by about half.
- Add crushed tomatoes. Simmer 10-12 minutes letting the sauce thicken.
- Reduce heat to low, blend in heavy cream then slowly add parmesan cheese a little at a time until combined. Blend in parsley then season with salt and pepper to taste. Simmer 2-3 minutes letting the sauce come together.
- Add the pasta stirring gently to blend well and completely coat the pasta. If the sauce is too thick add a splash of the reserved pasta water.
- Serve right away topping with pancetta, extra parsley, fresh basil and parmesan cheese.
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