Description
Creamy, tangy, and full of bold tomato flavor, this Pasta alla Vodka features perfectly cooked pasta coated in a rich vodka-infused tomato cream sauce, finished with fresh basil for a luxurious Italian comfort dish.
Ingredients
Units
Scale
- 12 oz pasta (rigatoni or paccheri recommended)
- 2 tbsp olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup vodka
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Add shallot and cook until translucent, about 3 minutes. Add garlic and red pepper flakes, cooking for another 30 seconds.
- Pour in vodka and simmer for 2–3 minutes to allow the alcohol to cook off.
- Stir in tomato puree and cook for 5–7 minutes until slightly thickened.
- Reduce heat and add heavy cream, stirring until the sauce becomes a rich orange.
- Add Parmesan cheese and stir until melted and well incorporated.
- Toss the cooked pasta in the sauce, using reserved pasta water as needed to adjust consistency.
- Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.
Notes
- For a vegetarian version, ensure Parmesan is vegetarian-friendly.
- Use paccheri or rigatoni for best sauce absorption.
- Add more red pepper flakes if extra heat is desired.
- Reserve pasta water helps emulsify and thicken the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
