Cheesy Pasta alla Vodka
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
639 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Cheesy Pasta alla Vodka
Description
The recipe begins by sautéing diced onion, garlic, red pepper flakes, and oregano in olive oil and butter to build a fragrant base. Crushed tomatoes are added and simmered until thickened, forming a robust tomato base. This mixture is then blended with heavy cream and vodka to create a velvety sauce that combines creaminess with a subtle sharpness from the vodka, which cooks off during simmering.
Cooked pasta is combined with the sauce, along with shredded mozzarella cheese, allowing the cheese to melt into the pasta and sauce, enriching the flavor and texture. The addition of grated Parmigiano-Reggiano cheese provides a nutty, savory finish. Seasoning with salt and pepper adjusts the balance to taste.
This dish suits a comforting main course and pairs well with garlic bread or a green salad. The notes clarify the presence of vodka adds a distinct flavor dimension without intoxicating effects, making it suitable for all ages.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 onion medium, diced
- 6 cloves garlic minced
- 1 teaspoon red pepper flakes
- ½ teaspoon oregano dried
- 1 ounce can crushed tomatoes
- ½ cup heavy cream
- ¼ cup vodka
- 12 ounces pasta favorite shape
- ⅔ cup mozzarella cheese shredded
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- Parmigiano-Reggiano cheese grated, to taste
Instructions
- Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onions and sauté until translucent, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes and cook for about 1 minute more. Add the entire can of crushed tomatoes and bring the mixture to a boil over high heat, then reduce to a simmer for 20 minutes, stirring occasionally, until thickened. Season with salt and pepper.
- In 1 batches, transfer the sauce to a blender and add the cream and vodka. Remove the center knob on the lid (to allow steam to escape) and place a towel over the lid to prevent splattering. Slowly (starting on the lowest setting and increasing every few seconds), blend until completely smooth, about 30 seconds. Return to the saucepan and bring just to a boil over high heat to cook off the vodka. Once boiling, reduce to a simmer.
- Meanwhile, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water, then add the pasta to the sauce with the shredded mozzarella. Stir to combine, and cook over medium heat, stirring frequently, adding some of the reserved pasta cooking water as needed to thin it out. (you might not need any of the reserved pasta water if you don't need to thin the sauce FYI). Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, topped with as much freshly grated Parmigiano-Reggiano on top as you want.
Notes
- Vodka in the sauce enhances flavor but does not cause intoxication as it cooks off during simmering.
- This sauce combines creamy, tomato, and aromatic elements for a rich pasta dish.
- Serve with your favorite pasta shape to enjoy the creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 142mg | 6% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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