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Pasta alla Vodka

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 525 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic and cook for another 30 seconds until it becomes aromatic.
  4. 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.
  5. Add the tomato puree to the skillet, then stir in the half and half or heavy cream. Bring to a boil.
  6. 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.
  7. 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

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

% 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.