Pasta alla Vodka
This is a rich, creamy pasta that hits that perfect balance between tomato brightness and vodka smoothness. The key is cooking the tomato paste until it's deeply caramelized - that's where all the flavor comes from.
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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.
Notes
Use tubular pasta shapes for best results.
Tried this recipe?Leave a comment below & let me know!