Pasta Alla Vodka

This was one of the first wow pasta dishes I learned to make for friends at home - long before I ever cooked professionally. It’s bold, velvety, and fast, which makes it a perfect midweek indulgence or a beautiful addition to a dinner party menu. There’s something magical about the way vodka cuts through the cream and tomato, tying the whole dish together.

Pasta Alla Vodka Recipe:

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 5

Ingredients:

• 1 lb pasta (penne, rigatoni, or fusilli)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1 small shallot or ½ onion, finely chopped

• 3–4 garlic cloves, minced

• ½ tsp red pepper flakes (adjust to taste)

• ¼ cup tomato paste

• ½ cup vodka

• 1 cup heavy cream

• ½ cup grated Parmigiano-Reggiano, plus more for serving

• Salt & black pepper, to taste

• Optional: chopped parsley or basil for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente - about 1–2 minutes under the package time. Reserve ½ cup of the pasta water before draining.

2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped shallot or onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until the color deepens and it smells rich.

3. Carefully pour in the vodka and stir - it should bubble up immediately. Let it simmer for 2–3 minutes to cook off the alcohol and concentrate the flavor.

4. Lower the heat and stir in the heavy cream. Simmer gently for 3–5 minutes until the sauce thickens slightly. Add the Parmesan and stir until melted and smooth. Season with salt and black pepper.

5. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Simmer for 1–2 more minutes until everything is well combined and glossy.

6. Plate the pasta and top with extra Parmesan, fresh herbs, or a drizzle of good olive oil if you’d like.

   Chef Notes:

   • Don’t skip the tomato paste—it’s the key to deep, umami-rich flavor.

   • The vodka won’t make it taste boozy; it smooths out the acidity and pulls the whole dish together.

   • Want to make it heartier? Sauté pancetta or Italian sausage in the pan before adding the tomato paste.