Pasta alla Vodka
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 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
Description
This version of Pasta alla Vodka starts by cooking pasta, then preparing a sauce with olive oil, onions, and garlic sautéed before adding vodka to cook down and soften its edge. Ground nutmeg, red pepper flakes, salt, and pepper season the tomato puree, which is combined with half and half or heavy cream to create a creamy, slightly spiced sauce. Fried chopped bacon adds a savory crispness, and freshly grated Parmesan cheese melts into the mixture, enriching the flavor and texture.
The sauce is finished by tossing in the cooked pasta and adjusting thickness with reserved pasta water, if needed. This results in a smooth, creamy pasta with balanced acidity, heat, and richness. The fresh parsley on top adds an herbal brightness.
The recipe advises salting the pasta cooking water well to season the noodles internally. Proper reduction of vodka ensures no harsh alcohol flavor. The dish stores well and can be refrigerated for several days or frozen for longer storage. Reheating with reserved pasta water helps maintain moisture and sauce consistency.
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 to taste
- black 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 lices Bacon chopped and fried
- 1 cup Parmesan Cheese freshly grated
- 1 tablespoon parsley for garnish, fresh
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
- Salt pasta cooking water generously to season the pasta thoroughly.
- Allow vodka to cook down fully to avoid a strong alcoholic taste in the sauce.
- Reserve pasta water to thin the sauce when reheating leftovers or if the sauce thickens too much.
- Store leftovers in an airtight container for 3 to 5 days in the refrigerator or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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