Pasta with Vodka
A delightful and creamy pasta dish that combines rich flavors of tomato, cream, and a splash of vodka, perfect for weeknight meals or elegant dinners.
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.
Notes
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. Feel free to add cooked chicken, shrimp, or vegetables like spinach or peas for a heartier meal.