Pasta with Vodka is a delightful and creamy dish that combines the rich flavors of tomato, cream, and a splash of vodka. It’s a simple yet elegant recipe that can easily impress your family and friends. Perfect for a cozy dinner, this dish is quick to whip up, making it a great choice even for weeknight meals.
Why Make This Recipe
There are many reasons to make Pasta with Vodka. First, the creamy vodka sauce is full of flavor and easy to prepare. You can customize it by adding your favorite ingredients or adjusting the spice level. It’s perfect for pasta lovers looking for something a bit different. Plus, it uses common ingredients you might already have at home, and it’s ready in no time!
How to Make Pasta with Vodka
Making Pasta with Vodka is straightforward. Follow these simple steps to create a delicious meal.
Ingredients:
- 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
- 2 tsp cooking salt / kosher salt (for pasta cooking water)
- 1 1/2 tbsp olive oil
- 1/2 small onion (finely diced)
- 2 garlic cloves (finely minced)
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream)
- 1/3 cup vodka (or chicken stock/broth for alcohol-free)
- 1/2 tsp red pepper flakes (chilli flakes, 100% optional)
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan (plus more for serving)
- 1/2 cup+ pasta cooking water
- 2 tsp parsley (finely chopped, for serving, optional)
Directions:
- Start by boiling water in a large pot. Add salt and then cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste and cook for another 2-3 minutes, stirring continuously.
- Pour in the vodka and let it simmer for a couple of minutes to let the alcohol cook off.
- Reduce the heat, then add the cream and red pepper flakes (if using). Stir well and let it cook for about 5 minutes until thickened.
- Season with salt and black pepper.
- Add the cooked pasta directly to the sauce, along with some reserved pasta cooking water. Stir until the pasta is well coated.
- Mix in the grated parmesan, reserving some for serving later.
- Serve hot, garnished with extra parmesan and parsley.
How to Serve Pasta with Vodka
Pasta with Vodka is best served warm. Plate it up and sprinkle extra parmesan and a bit of parsley on top. You can enjoy it with a side of garlic bread or a fresh salad for a complete meal.
How to Store Pasta with Vodka
If you have leftovers, let the pasta cool completely before storing it in an airtight container. It can be kept in the fridge for 3-4 days. Reheat in a skillet over low heat, adding a splash of cream or water to bring it back to life.
Tips to Make Pasta with Vodka
- Make sure to cook the pasta al dente so it holds its shape once mixed with the sauce.
- Don’t skip the vodka; it adds a unique flavor. If you prefer not to use it, chicken stock works well too.
- Adjust the level of red pepper flakes according to your spice preference.
Variation
Feel free to add cooked chicken, shrimp, or vegetables like spinach or peas to the sauce for a heartier meal. You can also switch up the pasta type based on your preference!
FAQs
Can I make this dish without vodka?
Yes, you can substitute vodka with chicken stock or vegetable broth for a similar flavor without alcohol.What pasta works best?
Penne, ziti, and rigatoni are great choices. You can use any pasta you prefer!Can I freeze Pasta with Vodka?
It’s best to eat it fresh, but if necessary, you can freeze it. Reheat slowly and add a bit of cream when defrosting for best results.
Pasta with Vodka
Ingredients
Pasta and Cooking Ingredients
- 500 g 500g / 1 lb penne or ziti Rigatoni is also a favorite, else any other pasta.
- 2 tsp 2 tsp cooking salt / kosher salt For pasta cooking water.
- 1.5 tbsp 1 1/2 tbsp olive oil
- 0.5 small 1/2 small onion (finely diced)
- 2 cloves 2 garlic cloves (finely minced)
Sauce Ingredients
- 140 g 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 300 ml 1 1/4 cups heavy / thickened cream (UK: double cream)
- 80 ml 1/3 cup vodka (or chicken stock/broth for alcohol-free)
- 0.5 tsp 1/2 tsp red pepper flakes (chilli flakes, 100% optional) Adjust according to spice preference.
- 0.75 tsp 3/4 tsp cooking salt / kosher salt Halve for table salt.
- 1 pinch Pinch black pepper
- 50 g 50g / 1 loosely packed cup freshly grated parmesan Plus more for serving.
- 120 ml 1/2 cup+ pasta cooking water
Garnish
- 2 tsp 2 tsp parsley (finely chopped, for serving, optional)
Instructions
Cooking Pasta
- Start by boiling water in a large pot. Add salt and then cook the pasta according to package instructions until al dente.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste and cook for another 2-3 minutes, stirring continuously.
- Pour in the vodka and let it simmer for a couple of minutes to let the alcohol cook off.
- Reduce the heat, then add the cream and red pepper flakes (if using). Stir well and let it cook for about 5 minutes until thickened.
- Season with salt and black pepper.
Combining Pasta and Sauce
- Add the cooked pasta directly to the sauce, along with some reserved pasta cooking water. Stir until the pasta is well coated.
- Mix in the grated parmesan, reserving some for serving later.
Serving
- Serve hot, garnished with extra parmesan and parsley.
