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How to Make Classic Pasta alla Vodka with Creamy Tomato Sauce

This Pasta alla Vodka recipe features al dente penne pasta tossed in a luscious, pink cream sauce infused with vodka, tomatoes, and Parmesan cheese. It's a restaurant-quality dish that's surprisingly easy to make at home, perfect for a special dinner or when you're craving comfort food with a touch of elegance.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4-6

Difficulty

Intermediate

Simple Summary

Pasta alla Vodka with Cream Sauce is a luxurious Italian-American pasta dish that combines the richness of cream with the subtle kick of vodka, creating a velvety, pink-hued sauce that clings perfectly to pasta.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4-6
  • Difficulty: Intermediate

Ingredients

  • 1 pound (450g) penne pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup (120ml) vodka
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened.

  3. Add minced garlic and red pepper flakes to the skillet. Cook for another minute until fragrant.

  4. Pour in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.

  5. Add the vodka to the sauce and simmer for an additional 5 minutes to cook off the alcohol.

  6. Reduce heat to low and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce thickens slightly.

  7. Add the grated Parmesan cheese and butter to the sauce, stirring until melted and well combined.

  8. Toss the cooked pasta into the sauce, adding a little reserved pasta water if needed to reach your desired consistency.

  9. Stir in the chopped basil and season with salt and pepper to taste.

  10. Serve hot, garnished with additional Parmesan cheese and basil if desired.

Chef's Notes

  • For a smoother sauce, blend the tomato mixture before adding the cream.
  • You can substitute vodka with additional pasta water or chicken broth for an alcohol-free version, though it will alter the flavor slightly.
  • Use high-quality canned tomatoes for the best flavor.
  • The sauce can be made ahead and reheated gently before tossing with freshly cooked pasta.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or pasta water to loosen the sauce if needed.

Nutritional Info

Per serving (based on 6 servings):

  • Calories: Approximately 550
  • Protein: 15g
  • Fat: 25g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Calcium: 15% of daily value (from Parmesan cheese)
  • Vitamin C: 15% of daily value (from tomatoes)

Serving Suggestions

  • Serve with a side of garlic bread or a crisp green salad to balance the richness of the dish.
  • Pair with a glass of dry white wine like Pinot Grigio or a light red like Chianti.
  • For a complete Italian-inspired meal, start with an antipasto platter and finish with a light dessert like panna cotta or lemon sorbet.
  • Garnish with additional fresh basil leaves and a sprinkle of red pepper flakes for those who enjoy extra heat.