Pasta alla Vodka
This classic Pasta alla vodka is a sumptuous choice for any occasion. It combines a rich, creamy sauce with a splash of vodka to enhance the flavors and a hearty helping of pasta. Its creamy texture and robust tomato flavor make it an unforgettable dish everyone will love.
Why You Will Love This Recipe
Pasta alla vodka strikes a delightful balance—it’s straightforward to prepare but indulgently luxurious, making it ideal for impressing guests or simply treating yourself to a comforting meal at home.
The ingredients blend together in a symphony of flavors, with the vodka subtly enhancing the creamy tomato sauce, resulting in an easy and elegant dish.
This versatility ensures it’s a hit for both special occasions and casual weeknight dinners.
With a dish like this, you’re gonna need some bread to mop up the sauce. Try our Easy No Knead Overnight Focaccia Bread or our Italian Bread Recipe to accompany this meal. Our Fresh Tomato Mozzarella Salad or Arugula Fennel Salad make great salad options, too.
Ingredients Needed
The biggest decision you’ll need to make is what kind of pasta to use with this recipe. Other than that, standard ingredients are all you will need. See the recipe card for full recipes and amounts.
How To Make Pasta alla Vodka
Then, add the tomato paste and red pepper flakes. Add the pasta to the boiling water and cook until 1 minute less than ad dente.
Bring to a boil, mixing well, and reduce by half. Add one cup of the pasta water and turn down to a simmer.
Optionally, garnish with basil or parsley and serve.
You’re going to love this classic. Pasta alla Vodka is a great dish for weekday meals or when guests come calling. Everyone is sure to love it!
This recipe is also very adaptable. See the Variations section for other ideas on how to modify this recipe to your needs.
Tips
Quality Ingredients Matter: For a dish with so few ingredients, each one needs to shine. Opt for high-quality vodka and tomato paste for the best flavors.
Adjusting the Flame: Keep the heat at medium/medium low to prevent the garlic and onions from burning. This will help develop the flavors without unwanted bitterness.
Perfect Pasta Texture: Cook the pasta until just before al dente since it will continue to cook when tossed with the hot sauce, absorbing the flavors beautifully.
Simmering the Sauce: Allow the vodka to reduce sufficiently to cook off the alcohol while concentrating the sauce for a richer taste.
Stirring is Key: Regular stirring during the cooking of the tomato paste can prevent sticking and ensure the sauce remains smooth.
Variations
Protein Additions: Stir in grilled chicken strips or sautéed shrimp for a heartier meal.
Richer Cream Sauce: For an even creamier and more decadent version, substitute heavy cream for the half-and-half. This will result in a thicker, more luxurious sauce that adds an extra layer of richness, perfect for those special dinner occasions.
Vegan Version: Use coconut cream instead of half-and-half and skip the cheese, or use a plant-based alternative.
Spice It Up: For those who like it hot, increase the amount of red pepper flakes or add a dash of cayenne pepper.
Gluten-Free: Substitute regular pasta with your favorite gluten-free option to accommodate dietary restrictions.
Cheese Varieties: Experiment with different cheeses such as grated Parmesan or Asiago for varying depths of flavor.
FAQs
For an alcohol-free version, you can omit both the vodka and the white wine. To enhance the flavor that the alcohol would normally help develop, add a tablespoon of lemon juice or vinegar to brighten the sauce, and increase the tomato paste by an extra ounce to deepen the flavor profile. This adjustment helps maintain the sauce’s rich and vibrant character while making it suitable for all ages and preferences.
Penne is traditionally used because its tube shape holds the sauce well, but rigatoni or fusilli are also great choices.
Yes, although the cream-based sauce may separate slightly when thawed. It’s best enjoyed fresh, but you can freeze it for up to a month and then reheat slowly while stirring to re-emulsify the sauce.
Other Delicious Pasta Recipes
Pasta alla Vodka Recipe
Ingredients
- 1 lb Pasta
- 1/2 cup Pecorino Romano Plus extra for garnish
- 1 cup Onion diced
- 3 cloves Garlic minced
- 2 tbsp Olive oil
- 6 oz Tomato paste
- 1 cup Half and Half
- 1/2 cup Vodka
- 1/2 cup White wine
- 1/4 tsp Red pepper flakes
- 1/8 tsp Ground nutmeg
- 1-2 cups Reserved pasta water
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- Basil or parsley for garnish, chopped
Instructions
- Bring a large pot of salted water to a boil. In a separate skillet, heat olive oil over medium to medium-low heat.2 tbsp Olive oil
- Add onions to the skillet and cook for about 6 minutes until softened and slightly colored. Avoid burning.1 cup Onion
- Add garlic to the skillet and cook until fragrant, about 1 minute. Stir in the tomato paste and red pepper flakes.3 cloves Garlic, 6 oz Tomato paste, 1/4 tsp Red pepper flakes
- Drop pasta into the boiling water and cook until 1 minute less than al dente.1 lb Pasta
- Cook the tomato paste for 5 minutes, stirring continuously. Add vodka and white wine to the skillet, increase heat to high, and bring to a boil. Reduce the mixture by half.1/2 cup Vodka, 1/2 cup White wine
- Add one cup of reserved pasta water to the skillet and reduce heat to a simmer.1-2 cups Reserved pasta water
- Stir in half and half and nutmeg, continue to simmer, mixing well. Season with kosher salt and black pepper to taste.1 cup Half and Half, 1 tsp Kosher salt, 1/2 tsp Black pepper, 1/8 tsp Ground nutmeg
- Add cooked pasta to the sauce, mixing well to coat. Simmer until pasta is al dente.
- Stir in Pecorino Romano cheese until well combined. Adjust seasoning if necessary.1/2 cup Pecorino Romano
- Garnish with basil or parsley and serve immediately.Basil or parsley