Pasta Alla Vodka Recipe
Pasta alla Vodka is a creamy tomato-based pasta dish that combines the richness of cream with the tanginess of tomato paste, enhanced by a splash of vodka. This Italian-American classic is known for its smooth, velvety sauce that clings beautifully to pasta, making each bite indulgent and satisfying. The vodka helps to emulsify the cream and tomato, creating a harmonious blend that's both comforting and elegant.
Equipment
- Cooking pot
Ingredients
- 3 tablespoon Olive oil
- 3 tablespoon Garlic chopped finely
- 1 large Onion chopped finely
- ¾ cup Tomato paste
- 2 teaspoon Red Chilli Flakes or Powder
- 2 teaspoon Dried Oregano
- 400 mL Cream
- ¼ cup White wine or Vodka optional (check notes)
- 1 teaspoon Sugar
- 2 teaspoon Dried parsley
- ½ cup Parmesan cheese
- 2 tablespoon Butter
- Salt to taste
For Pasta
- 500 grams Dried Pasta I used rigattoni
- 2 litre Water
- 1 tablespoon Salt
Instructions
- Pre-Prep - Start by gathering all your ingredients and prepping them. Finely chop the garlic and onion, measure out the tomato paste, cream, and other seasonings. Having everything ready makes the cooking process smooth and enjoyable.
- Making the Sauce - Heat the olive oil in a large pan over medium heat. Add the chopped garlic and onion, sautéing until they're soft and translucent. Stir in the tomato paste, cooking it for a few minutes to deepen its flavor. Add the red chili flakes, dried oregano, and a pinch of salt and sugar. Pour in the vodka (if using) and let it simmer for a couple of minutes to cook off the alcohol. Then, add the cream, stirring until the sauce is smooth and well combined. Stir in the Parmesan cheese and butter, mixing until the cheese has melted and the sauce is glossy.
- Cooking the Pasta - While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of the pasta water before draining.
- Combining Everything - Add the cooked pasta to the sauce, tossing to coat it evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Sprinkle with dried parsley before serving.
Video
Notes
Stir Regularly: Once the cream is added to the sauce, make sure to stir it often. Cream can sometimes cause the sauce to stick to the pan, so stirring helps to keep everything smooth and ensures the flavors combine well. Regular stirring will also help prevent any burnt bits from forming.
Adjust Consistency: If you find that the sauce becomes too thick, don’t worry! You can easily adjust it by adding some of the reserved pasta water. The starchy water helps loosen the sauce while also allowing it to cling better to the pasta. Start with a little and keep adding until you reach your desired consistency.
Storing Leftovers: If you happen to have leftovers, store them in an airtight container in the refrigerator. They should last for up to two days. When you're ready to enjoy it again, gently reheat the pasta on the stove. Add a splash of milk or cream to help bring the sauce back to its smooth, creamy consistency.
Serving Suggestions: For a complete meal, serve your Pasta alla Vodka with a side of crispy garlic bread or a fresh, green salad. The combination of the rich, creamy pasta with a crunchy side dish or refreshing salad makes for a satisfying and well-rounded meal.
Nutrition
Serving: 1servingsCalories: 321kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 152mgPotassium: 585mgFiber: 5gSugar: 8gVitamin A: 4694IUVitamin C: 32mgCalcium: 67mgIron: 1mg
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