Vodka Pasta
A luxurious yet budget-friendly Italian classic featuring al dente pasta in a silky, vodka-kissed tomato cream sauce.
Equipment
Ingredients
Main Ingredients
penne pasta (dry)
200 g
vodka (room_temperature)
60 ml
tomato sauce (room_temperature)
200 ml
heavy cream (cold)
120 ml
parmesan cheese (grated)
30 g
garlic (minced)
2 cloves
olive oil (room_temperature)
15 ml
butter (room_temperature)
15 g
red chili flakes (dry)
1 tsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
Instructions
Cook the pasta
Boil pasta in salted water until al dente according to package instructions.
Prepare the sauce base
Heat olive oil and butter in a pan, add minced garlic and chili flakes, cook until fragrant.
Deglaze with vodka
Carefully add vodka to the pan and cook for 1 minute to burn off the alcohol.
Add tomato sauce
Pour in the tomato sauce and bring to a gentle simmer.
Finish the sauce
Add heavy cream and half of the parmesan cheese, stirring until smooth and creamy.
Combine pasta and sauce
Add drained pasta to the sauce, toss to coat evenly. Season with salt and black pepper.
Serve
Plate the pasta and garnish with remaining parmesan cheese.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to maintain creamy texture.
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