Pasta Alla Vodka is a creamy and tangy dish that brings joy to your plate. It’s made with penne pasta, rich tomato sauce, cream, and a splash of vodka that adds a little magic!
This dish is always a hit at dinner parties. I love how easy it is to whip up, and it feels fancy without all the fuss. Serve it with some garlic bread, and everyone will be smiling! 😊
Key Ingredients & Substitutions
Pasta: I like rigatoni for its ridges that hold the sauce well, but penne works great too. If you need gluten-free options, you can use chickpea pasta or brown rice pasta for a tasty alternative.
Olive Oil: This adds flavor to the dish. If you’re in a pinch, you can use vegetable oil, but extra virgin olive oil has that nice richness that’s hard to beat.
Onions: Sweet onions are a great choice to balance the acidity of the tomatoes. If you’re short on time, shallots can be a good substitute due to their milder flavor.
Heavy Cream: For a lighter option, try half-and-half or coconut cream for a dairy-free version. Each gives a unique twist to the creamy texture.
Vodka: The vodka enhances flavor, but if you prefer to skip it, just add a little extra broth or water with a squeeze of lemon juice to keep some acidity. You won’t get the exact same flavor, but it’ll still be delicious!
How Do I Properly Cook the Pasta and Combine It with Sauce?
Cooking pasta and combining it with the sauce is key for a great dish. Here are some tips:
- Make sure to use plenty of salted water when boiling the pasta. This adds flavor while cooking.
- Only cook the pasta until al dente (firm to the bite). It will continue cooking when you toss it with the sauce.
- When mixing pasta and sauce, be gentle to avoid breaking the pasta pieces, especially for rigatoni.
- If the sauce seems too thick after adding the pasta, gradually stir in the reserved pasta water until you reach your desired consistency.
Following these steps will give you a perfectly saucy and delightful Pasta Alla Vodka!
How to Make Pasta Alla Vodka
Ingredients You’ll Need:
- 12 oz (340g) rigatoni or penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 cup vodka
- 1 can (28 oz/800g) crushed tomatoes
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and cooking the pasta, followed by around 20 minutes making the sauce and combining everything. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add your rigatoni or penne pasta. Cook according to the package instructions until it’s al dente, meaning it should have a slight bite to it. Before draining, reserve about 1 cup of the cooking water. Then, drain the pasta and set it aside.
2. Sauté the Onion:
While the pasta cooks, take a large skillet and heat the olive oil over medium heat. Add the finely chopped onion and sauté it for about 4-5 minutes until it becomes translucent. This will add a nice flavor base for your sauce!
3. Add Garlic and Spice:
Next, stir in the minced garlic and red pepper flakes if you’re using them. Cook this mixture for about a minute until it becomes fragrant, but be careful not to burn the garlic!
4. Deglaze with Vodka:
Now, it’s time to carefully add the vodka to the skillet. This will help lift the flavors off the bottom. Allow it to cook down and reduce by half, which should take about 3-4 minutes.
5. Stir in Tomatoes:
After the vodka has reduced, pour in the crushed tomatoes. Let the sauce simmer for about 10 minutes, stirring occasionally to combine the flavors.
6. Add Cream:
Once your tomato mixture is bubbling nicely, lower the heat and stir in the heavy cream. Allow this to simmer for an additional 5 minutes until the sauce is creamy and well blended.
7. Season the Sauce:
Don’t forget to season your sauce! Sprinkle in salt and freshly ground black pepper to taste, adjusting it according to your preference.
8. Combine Pasta and Sauce:
Next, add the cooked pasta directly into the sauce, tossing gently to ensure each piece is well coated. If the sauce feels too thick, gradually add in the reserved pasta water until you get your desired consistency.
9. Finish with Parmesan:
Stir in the grated Parmesan cheese until it melts and combines smoothly into the sauce. This adds a wonderful richness to your dish.
10. Serve:
Serve your delicious Pasta Alla Vodka immediately. Garnish it with extra Parmesan and a sprinkle of freshly chopped parsley for a beautiful presentation.
Enjoy your creamy, flavorful Pasta Alla Vodka! Buon Appetito! 🍝
Can I Use Different Pasta Shapes?
Absolutely! While rigatoni and penne work great, you can use any pasta shape you like, such as farfalle or fettuccine. Just keep an eye on the cooking time to ensure it’s al dente.
Can I Omit the Vodka?
Yes, you can skip the vodka if you prefer. Just add a bit more broth or a splash of lemon juice to keep some acidity in the sauce. It will still taste delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or pasta water to rehydrate the sauce and prevent it from becoming too thick.
Can I Make This Dish Vegetarian?
This recipe is vegetarian as it is, but if you’d like to boost the flavors even more, consider adding some sautéed mushrooms or spinach into the sauce. They’re both great additions!
