Pasta alla Vodka
A creamy and flavorful dish combining tomatoes, cream, and vodka, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 12 ounces pasta (penne or rigatoni) Use your preferred pasta shape.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup vodka Use high-quality vodka for the best flavor.
- 28 ounces crushed tomatoes
- 1 cup heavy cream Adjust the amount for a lighter or richer sauce.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese, grated For serving.
- optional fresh basil, for garnish
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add chopped onion and garlic, sauté until softened.
- Carefully pour in the vodka and allow it to cook down for a couple of minutes.
- Stir in the crushed tomatoes, salt, and pepper. Let it simmer for about 5-7 minutes.
- Lower the heat and mix in the heavy cream until well combined.
- Add the cooked pasta to the sauce, stirring to coat evenly.
Serving
- Serve topped with grated parmesan cheese and fresh basil.
Notes
Pasta alla Vodka is best served hot. Pair with a side salad or garlic bread for a complete meal. To store, let it cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet or microwave.