5 from 231 votes
Pasta alla Vodka
Pasta alla Vodka is a creamy pasta dish featuring a rich sauce made by cooking tomato paste with garlic and onion, then adding vodka to develop flavor before blending in heavy cream and parmesan. The sauce coats tubular pasta, and cold butter is stirred in at the end to produce a thick, silky texture with a mild kick from red pepper flakes. It is garnished with parsley and extra parmesan.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Calories:
487 kcal
Course:
Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 487
% 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.