Pasta Alla Vodka – tender pasta in a delicious, rich tomato-cream vodka sauce. Top with freshly grated parmesan cheese. Restaurant quality in under 30 minutes.
This is a simple restaurant quality meal you can enjoy at home in comfy pants and fuzzy socks if you so desire.
If you’ve ordered it in a restaurant you know it can be over-priced.
Do yourself a favor. Skip the reservations and make this delightfully comforting dish at home. 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 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 orecchiette)
- olive oil
- onion
- garlic
- vodka
- crushed red pepper flakes (optional)
- salt and pepper
- tomato puree
- heavy cream
- parmesan cheese
- parsley
How to make Pasta Alla Vodka:
Cook the pasta according to package directions for al dente. Reserve 1/4 cup of the pasta water then drain.
Heat the olive oil in a large skillet over medium heat then add the onion and season with salt and pepper. Cook 3-5 minutes until the onions are translucent.
Grate in the garlic, stirring to combine and cook just a few seconds until you’re able to smell the garlic stirring often so the garlic doesn’t burn.
Pour in the vodka and cook 8-10 minutes over medium low heat or until the vodka is reduced by about half.
Sprinkle in the crushed red pepper flakes then blend in the tomato puree.
Reduce the heat to low, add the heavy cream and parmesan cheese.
Season with salt and pepper to taste and simmer 2-3 minutes letting the cheese melt and the sauce come together.
Add the pasta to the sauce stirring to completely coat it then add the parsley.
If the sauce is too thick, add a couple of tablespoons of the reserved pasta water.
Garnish with extra parsley and more parmesan cheese and eat right away.
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.
- A small pinch of crushed red pepper adds a light hint of heat but you can leave it out if you’d prefer.
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!
Do we share a love of easy, tasty recipes? LIKE ME on FACEBOOK, FOLLOW along on INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest.
If you tried this Pasta Alla Vodka recipe or any other on the blog don’t forget to leave a comment and star rating!
Pasta Alla Vodka
Ingredients
- 12 ounces short pasta (penne, rigatoni or the orecchiette used here
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic grated
- 1/2 cup vodka
- small pinch crushed red pepper flakes
- salt and pepper to taste
- 14 ounces tomato puree
- 1 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the pasta according to package directions reserving 1/4 cup of the pasta water then drain.
- Heat the olive oil in a large skillet over medium heat then add the onion. Season with salt and pepper then cook 3-5 minutes or until the onions are translucent.
- Grate in the garlic, stirring to combine and cook just a few seconds until you’re able to smell the garlic. Stir frequently so the garlic doesn’t burn.
- Pour in the vodka and cook 8-10 minutes over medium low heat or until the vodka is reduced by about half then sprinkle on the crushed red pepper flakes.
- Fold in the tomato puree then once it’s combined, reduce the heat to low, add the heavy cream and parmesan cheese. Season with salt and pepper to taste and simmer 2-3 minutes letting the cheese melt and the sauce come together.
- Blend the pasta into the sauce so it’s completely coated then add the parsley. If the sauce is too thick, add a couple of tablespoons of the reserved pasta water. Garnish with extra parsley and more parmesan cheese. Eat right away.
Leave a Reply