Pasta alla Vodka
Creamy tomato pasta with vodka
A rich and creamy tomato-based pasta dish finished with Parmesan cheese and fresh basil.
Equipment
Ingredients
Main Ingredients
pasta (penne, rigatoni or your choice) (dry)
340 g
olive oil
3 tbsp
unsalted butter (cubed)
2 tbsp
onion (finely chopped)
1 piece
garlic (minced)
3 clove
red pepper flakes
0.5 tsp
vodka
120 ml
crushed tomatoes
240 ml
heavy cream
120 ml
Parmesan cheese (grated)
50 g
fresh basil
4 piece
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta until al dente.
Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, then add garlic and red pepper flakes.
Add Vodka & Tomatoes
Pour in the vodka and simmer to cook off the alcohol, then add crushed tomatoes and simmer for 10 minutes.
Finish the Sauce
Reduce heat to low and stir in heavy cream until smooth.
Combine with Pasta
Add cooked pasta to the sauce, toss to coat, then stir in Parmesan and butter. Add reserved pasta water if needed to loosen.
Serve
Garnish with fresh basil and extra Parmesan before serving.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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