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Pasta alla Vodka Recipe
Aldrick Winters

Pasta alla Vodka Recipe

This Pasta alla Vodka features tender pasta coated in a silky tomato-cream sauce with a subtle kick of vodka and red pepper flakes. The sauce is rich, smooth, and perfectly balanced between tangy and creamy. It’s an easy yet elegant dinner ideal for weeknights or casual entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: pasta
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces penne pasta
  • 1 ablespoon salt (for pasta water)3
  • 2 tablespoons olive oil
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup vodka vodka
  • can (28 ounces) crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil (optional garnish)

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the penne until al dente, reserving 1/2 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat, then sauté onion until soft and translucent, about 4–5 minutes.
  3. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
  4. Pour in the vodka and simmer for 2–3 minutes until slightly reduced and the alcohol smell cooks off.
  5. Stir in crushed tomatoes and simmer for 8–10 minutes until the sauce thickens slightly and deepens in color.
  6. Reduce heat to low and stir in heavy cream, salt, and black pepper, mixing until the sauce turns smooth and pink.
  7. Add butter and Parmesan cheese, stirring until melted and glossy.
  8. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed for a silky consistency.
  9. Serve warm, topped with additional Parmesan and fresh basil if desired.

Video

Notes

  • Use good-quality canned tomatoes for the best flavor.
  • Simmer the vodka long enough to remove harsh alcohol notes but not
  • completely evaporate it.
  • For extra richness, stir in a tablespoon of pasta water at the end to emulsify the
  • sauce.