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
Cook the Aromatics
In a large saucepan over medium-low heat, add the olive oil.
Once warm, add the minced onion, garlic and a pinch of kosher salt; cook until softened, ~5 minutes.
The onions should be translucent but not browned.
Build the Base with Tomato Paste
Add the tomato paste and red pepper flakes to the pan.
Cook until the tomato paste turns a really dark red color, ~3 minutes.
You’re looking for it to get almost brick-colored – this caramelization is what gives the sauce its depth.
Add the vodka and let it sizzle; allow the alcohol to cook off, ~1 minute.
Add Cream and Cook the Pasta
Pour in the heavy cream and mix until smooth.
Turn off the sauce for now.
Bring a large pot of salted water to a boil – you want the water as salty as the sea.
Add the pasta and cook until about 1 minute shy of al dente.
Reserve about 1 cup of pasta water before draining.
Finish the Sauce
Turn the heat back up to medium on the sauce.
Add 1/2 cup pasta water and the grated Parmesan-Reggiano; give it a taste and add salt as needed.
I usually add a pinch or two of salt at this point.
Add the drained pasta and cold butter; mix vigorously for 1 minute until the sauce becomes thick and coats the pasta.
If it looks too thick, add more pasta water a splash at a time.
Serve
Garnish with additional grated Parmesan-Reggiano and minced Italian parsley.
The sauce should cling to each piece of pasta without being gloppy.
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.
