Ingredients (~4 servings)
- 1 Tbsp olive oil
- 1/2 yellow onion, peeled and minced
- 3 garlic cloves, peeled and minced
- Kosher salt
- 9 oz tomato paste (1 can plus ~3 Tbsp from another)
- 1/2 tsp crushed red pepper flakes
- 1/3 cup vodka
- 2 cups heavy cream
- 1 1/2 lbs pasta (tubular shapes work best)
- 1/2 to 3/4 cup pasta water, reserved
- 3 oz finely grated Parmesan-Reggiano, plus more for garnish
- 3 Tbsp unsalted butter, straight from the fridge
- Minced Italian parsley for garnish
Sauté Aromatics
Start with a saucepan on medium-low heat and add olive oil.
Once hot, add onion, minced garlic, and kosher salt.
Sauté until onions are soft and translucent, ~5 mins, but not brown.
The onions should be softened and take on a translucent look, but not browned.
This is important.
Create the Base: Tomato Paste and Vodka
Add the tomato paste and crushed red pepper to the pan and sauté for ~3 mins, stirring frequently.
After 3 mins, the tomato paste will become dark red and almost brick-like in colour; this caramelization adds depth and character to the sauce.
Once the tomato paste is ready, add vodka and allow to cook off for ~1 min.
Add Heavy Cream to Sauce and Cook Pasta
Pour in the heavy cream and stir until smooth, then turn off the sauce for now.
Bring a pot of water to boil and add a generous amount of salt.
Add the pasta to the boiling water and cook about 1 min less than al dente according to package directions.
Before draining the pasta, reserve ~1 cup of pasta cooking water.
Finish Sauce
Turn the heat back on to medium and add 1/2 cup of reserved pasta water and the grated Parmigiano-Reggiano to the sauce.
Taste and adjust salt to your liking.
I generally like to add a pinch or two of salt at this stage.
Add the cooked pasta and cold butter, stir together vigorously for ~1 min until the sauce thickens enough to coat the pasta.
If your sauce seems too thick, you can add additional reserved pasta water in small amounts, a splash at a time.
Plate and Garnish
Finish by garnishing with more grated Parmigiano-Reggiano and chopped Italian parsley.
The sauce should cover each piece of pasta evenly, with no clumps.
Pasta alla Vodka
Ingredients
Ingredients (~4 servings)
- 1 Tbsp olive oil
- 1/2 yellow onion peeled and minced
- 3 garlic cloves peeled and minced
- Kosher salt
- 9 oz tomato paste 1 can plus ~3 Tbsp from another
- 1/2 tsp crushed red pepper flakes
- 1/3 cup vodka
- 2 cups heavy cream
- 1 1/2 lbs pasta tubular shapes work best
- 1/2 to 3/4 cup pasta water reserved
- 3 oz finely grated Parmesan-Reggiano plus more for garnish
- 3 Tbsp unsalted butter straight from the fridge
- Minced Italian parsley for garnish
Instructions
- Heat olive oil in a large saucepan over medium-low heat.
- Add minced onion, garlic, and a pinch of salt; cook until softened and translucent, about 5 minutes.
- Add tomato paste and red pepper flakes; cook until paste turns dark brick red, about 3 minutes.
- Add vodka and cook until alcohol evaporates, about 1 minute.
- Pour in heavy cream, mix until smooth, then turn off heat.
- Bring a large pot of salted water to a boil and cook pasta until 1 minute shy of al dente.
- Reserve 1 cup pasta water before draining.
- Turn sauce back to medium heat and add 1/2 cup pasta water and grated Parmesan; taste and add salt as needed.
- Add drained pasta and cold butter; mix vigorously for 1 minute until sauce thickens and coats pasta.
- Add more pasta water if sauce is too thick.
- Garnish with additional Parmesan and minced parsley.
