Pasta alla Vodka
User Reviews
4.6
93 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
525 kcal
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Course
Main Course, Lunch, Dinner
Pasta alla Vodka
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This Pasta alla Vodka is perfect for a quick weeknight dinner with an easy and creamy tomato and vodka sauce, topped with bacon and Parmesan cheese!
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Ingredients
- 12 ounces pasta I used mini shells
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- ½ cup vodka
- ⅛ teaspoon nutmeg ground
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- 14 ounces tomato puree 1 can, sub with tomato sauce or tomato passata
- 1 cup half and half or heavy cream
- 6 slices Bacon chopped and fried
- 1 cup Parmesan Cheese freshly grated
- 1 tablespoon fresh parsley for garnish
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Instructions
- Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve some of the pasta water, just in case we need it to thin out the sauce.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes until it softens and becomes translucent.
- Add the garlic and cook for another 30 seconds until it becomes aromatic.
- Add the vodka, stir and cook for a couple minutes until the almost all of the vodka has cooked down. Stir in the nutmeg, red pepper flakes, salt and pepper.
- Add the tomato puree to the skillet, then stir in the half and half or heavy cream. Bring to a boil.
- Stir in the cooked pasta, bacon and the Parmesan cheese. If the sauce is too thick and the pasta has soaked up all the sauce, add some of the reserved pasta water.
- Garnish with parsley and serve.
Notes
- Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream.
- Salt the water generously. Don’t be afraid to salt your pasta cooking water well. Dry pasta is bland and salting the water is how you can season the noodles as they cook.
- Let the vodka cook down. You must give the vodka time to reduce to almost nothing before adding the other sauce ingredients. Not doing so will result in a sauce that tastes like vodka.
- Reserve cooking water. Make sure to reserve 1 cup of pasta cooking water to thin out the sauce if needed. It can also be used for reheating any leftovers too by adding some moisture to the pasta and keeping it flavorful.
- Leftovers: Store leftovers in an airtight container for 3 to 5 days in the refrigerator. You can also freeze this in an airtight container for up to 2 months.
Nutrition Information
Show Details
Serving
1serving
Calories
525kcal
(26%)
Carbohydrates
54g
(18%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
40mg
(13%)
Sodium
462mg
(19%)
Potassium
577mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
700IU
(14%)
Vitamin C
11mg
(12%)
Calcium
275mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 525kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 40mg | 13% |
| Sodium | 462mg | 19% |
| Potassium | 577mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
93 reviews
Excellent
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