Creamy Vodka Pasta Recipe
A luxurious, creamy tomato-based pasta with a touch of vodka, melted parmesan, and just the right amount of indulgence.
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 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 more is always better
Instructions
- Boil the pasta: Salt the water generously and cook the pasta until al dente. Save ½ cup pasta water, then drain.
- Sauté aromatics: Heat olive oil in a pan. Soften onions, then add garlic. Cook until fragrant, about 1 minute.
- Add tomato base: Stir in tomato paste and crushed tomatoes. Let them cook down until thickened, about 5 minutes.
- Pour in the vodka: Stir and let it reduce for 2 minutes, keeping the depth of flavor and burning off the alcohol.
- Make it creamy: Pour in heavy cream, mix well, and let simmer for 3 minutes. Season with salt and black pepper.
- Combine everything: Add pasta and a splash of reserved pasta water. Stir in parmesan and mix until the sauce coats every bite.
- Serve with style: Top with fresh basil and extra parmesan. Eat immediately, because waiting is unnecessary.
Notes
Nutritional Values (Per Serving)
- Calories: 550
- Total Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
Vitamin & Mineral Content (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin A: 20%
- Potassium: 12%
- Magnesium: 8%
Flavor-Boosting Tips
- Use good vodka—cheap booze equals sad sauce.
- A pat of butter at the end adds extra richness.
- Want a spicier kick? Add red pepper flakes.
- Pasta water is magic—don’t skip it.
- Fresh parmesan is a must; avoid the pre-grated stuff.