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.