Classic Vodka Pasta Recipe
If you think vodka is just for cocktails, your pasta is about to get an upgrade. This creamy, rich, and unapologetically indulgent dish takes a simple tomato sauce and dials it up with a shot of smooth, boozy magic. The alcohol burns off (so no, you won’t get tipsy), but it leaves behind a deep, almost caramelized flavor. Parmesan melts right in, clinging to the pasta like it knows it belongs there. Whether you’re impressing guests or just treating yourself, this recipe is dangerously good. Just don’t skimp on the cheese—bad things happen to those who do.
Classic Vodka Pasta Recipe
A creamy, tomato-based pasta infused with vodka, finished with parmesan and a hint of spice for the ultimate comfort meal.
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 cup crushed tomatoes
- ¼ cup tomato paste
- ½ cup vodka
- 1 cup heavy cream
- ½ cup grated parmesan
- Salt and black pepper to taste
For the Pasta:
- 12 oz penne or rigatoni
- Water for boiling
- 1 tablespoon salt for pasta water
For Garnish:
- Fresh basil chopped
- Extra parmesan because why not?
Instructions
- Cook the pasta: Boil water, salt it generously, and cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Sauté the aromatics: Heat olive oil in a skillet. Cook onions until soft, then add garlic and red pepper flakes. Stir until fragrant.
- Add tomato base: Mix in tomato paste and crushed tomatoes. Cook for 5 minutes until deep red and slightly thickened.
- Pour in the vodka: Stir it in and let it cook down for 2 minutes, reducing the alcohol but keeping the bold flavor.
- Make it creamy: Pour in heavy cream, stir, and let the sauce simmer for 3 minutes. Add salt and black pepper to taste.
- Combine everything: Toss in the drained pasta and some reserved pasta water. Stir in parmesan until everything is smooth and velvety.
- Serve like a pro: Garnish with fresh basil and extra parmesan. Eat immediately because waiting is unnecessary.
Notes
Nutritional Values (Per Serving)
- Calories: 520
- Total Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
Vitamin & Mineral Content (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin A: 22%
- Potassium: 12%
- Magnesium: 8%
Flavor-Boosting Tips
- Use high-quality vodka—bad booze makes bad sauce.
- Add a knob of butter at the end for extra richness.
- Want more heat? Crank up the red pepper flakes.
- A splash of pasta water makes the sauce cling better.
- Freshly grated parmesan beats the pre-shredded stuff every time.
