5 from 38 votes
Cheesy Pasta alla Vodka
Cheesy Pasta alla Vodka is a creamy tomato-based pasta sauce enriched with vodka, heavy cream, and a blend of aromatic seasonings, finished with mozzarella and Parmigiano-Reggiano cheeses. The sauce balances a smooth texture with a slight tang, coating pasta well for a satisfying dish.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
people
Calories:
639 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 639
% 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.