Pasta alla Vodka
User Reviews
5
Pasta alla Vodka
Description
This Pasta alla Vodka recipe starts by sautéing minced yellow onion and garlic in olive oil until soft and fragrant. Tomato paste and red pepper flakes are then cooked until the paste darkens, intensifying its flavor. Vodka is added and allowed to reduce slightly, providing subtle depth without overwhelming the dish.
Heavy cream is poured in to smooth the sauce, which is then combined with pasta cooked just before al dente. Pasta water is added with grated parmesan and salt to adjust consistency and seasoning. Cold butter is vigorously stirred in last to create a glossy, thick sauce that clings well to the pasta.
The dish is finished with parsley for freshness and additional grated parmesan for a savory touch. It is inspired by notable restaurant versions and suggests using bronze-die pasta for better sauce adhesion and texture. Planning the timing of sauce and pasta cooking is recommended for a smooth cooking process.
Ingredients
- 1 tablespoon olive oil
- 1/4 yellow onion peeled and minced
- 2 garlic peeled and minced, cloves
- kosher salt
- 6 ounces tomato paste
- 1/4 teaspoon red pepper flakes crushed
- 3 ounces vodka
- 1 1/4 cup heavy cream
- 1 pound pasta I like tubular pasta in this application, of choice
- 1/2-3/4 cup pasta water reserved
- 2 ounces parmesan-reggiano cheese plus more as garnish, finely grated
- 2 tablespoons butter straight from the fridge, unsalted
- parsley as garnish, Italian, minced
Instructions
- In a large saucepan, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and a pinch of kosher salt. Cook until softened, about 5 minutes.
- Pour in the tomato paste, along with the red pepper flakes, and cook it until the tomato paste turns a really dark red color, about 3 minutes. Add the vodka and let it sizzle and allow the vodka to cook off a bit, about 1 minute.
- Pour in the heavy cream and mix it until smooth. Turn off the sauce. Now, we’re gonna boil the pasta!
- Bring a pot of salted water to a boil. You want the water as salty as the sea. Pour in the pasta and cook it until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.
- Turn the heat up on the sauce to medium. Pour in 1/2 cup pasta water, along with the grated Parmesan-Reggiano and give it a taste. Add salt to taste. I added a pinch or two. Pour in the pasta and then add in the cold butter. Mix it vigorously for 1 minute, until thick and luscious.
- Garnish with grated Parmesan-Reggiano and some minced Italian parsley.
Notes
- Use bronze-die pasta for a rougher surface that holds sauce better and releases more starch for a luscious sauce texture.
- Prep all ingredients before starting, as cooking steps progress quickly once begun.
- The vodka is cooked off partially to avoid harsh alcohol flavor while imparting depth.
- Adding cold butter at the end emulsifies the sauce and thickens it for a smooth finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 487kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 46g | 71% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 145mg | 48% |
| Sodium | 340mg | 14% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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