Say hello to absolute comfort with Pasta alla Vodka—a dish that’s as decadent as it is easy to make! This creamy, tomatoey masterpiece combines tender penne with a silky sauce laced with vodka, cream, a kiss of heat, and a shower of fresh basil. Every bite delivers cozy luxury, yet the recipe comes together in well under an hour, with simple ingredients you probably already have on hand. Whether you’re looking for a weeknight treat or an impressive meal for friends, Pasta alla Vodka has you covered with rich flavor and effortless charm.
Ingredients You’ll Need
Gathering your ingredients for Pasta alla Vodka is a breeze—what makes the magic is the combination of everyday staples treated with a little love. Each element plays a starring role, from creating a luscious sauce to building depth and color in every forkful.
- 12 ounces penne pasta: Penne’s tubular shape perfectly traps the creamy vodka sauce, ensuring every bite is loaded with flavor.
- 2 tablespoons unsalted butter: Butter gives the sauce richness and helps create that classic silky finish.
- 1 tablespoon olive oil: Olive oil rounds out the flavor, making the base wonderfully fragrant and savory.
- 1 small onion, finely chopped: Onion adds a subtle sweetness and depth that lays the foundation for the sauce.
- 3 cloves garlic, minced: Garlic brings its signature bold aroma, infusing every spoonful with warmth.
- 1/2 teaspoon red pepper flakes: Just the right amount of heat for a gentle kick without overpowering the creaminess.
- 1/2 cup vodka: Vodka brightens the tomato flavor and smooths out the richness—for the best taste, use a vodka you’d enjoy sipping.
- 1 (28 oz) can crushed tomatoes: Crushed tomatoes are the heart of the sauce, providing sweet acidity and gorgeous color.
- 1 cup heavy cream: Cream transforms the sauce into a dreamy, velvety blanket that hugs the pasta from end to end.
- 1/2 cup grated Parmesan cheese: Parmesan melts into the sauce, adding classic nutty depth and a salty finish.
- Salt and freshly ground black pepper: Essential for bringing out all those layers of flavor—season to your liking.
- Chopped fresh basil for garnish: A sprinkle of basil delivers the brightest, freshest finish to your Pasta alla Vodka.
How to Make Pasta alla Vodka
Step 1: Cook the Pasta
Start by cooking the penne pasta in a big pot of salted water according to the package instructions. Be sure to aim for al dente—you want the pasta to have just the right bite since it will finish cooking in the sauce. Once it’s ready, drain the pasta and set it aside while you get the sauce started.
Step 2: Sauté Onion, Garlic, and Spices
In a large skillet over medium heat, melt the butter with the olive oil. Add the finely chopped onion and cook for about five minutes, stirring occasionally, until it’s softened and translucent. Stir in the minced garlic and red pepper flakes, letting them cook until they’re fragrant—just a minute or two. Your kitchen will already smell amazing!
Step 3: Add Vodka and Reduce
Carefully pour in the vodka. Let it simmer for two to three minutes, giving the alcohol time to cook off and just leave behind its flavor-enhancing magic. This step is what gives Pasta alla Vodka its signature depth, so don’t rush it!
Step 4: Simmer with Tomatoes
Add the crushed tomatoes to the skillet and stir everything together well. Bring the mixture to a gentle simmer and let it cook for about ten minutes, stirring occasionally. This allows the sauce to thicken slightly and gives the tomatoes time to mellow and sweeten.
Step 5: Stir in Cream and Finish the Sauce
Turn the heat down to low and slowly stir in the heavy cream. Watch the sauce transform before your eyes as it turns blush pink and impossibly creamy. This is the moment where all the flavors meld and the classic Pasta alla Vodka magic happens.
Step 6: Toss Pasta and Add Cheese
Add your cooked penne directly to the skillet and toss until every piece is coated in the luscious sauce. Sprinkle in the grated Parmesan cheese, then season with salt and black pepper to taste. Stir until the cheese is melted and the flavors are singing together.
Step 7: Serve and Garnish
Spoon the Pasta alla Vodka into bowls and finish with a generous tumble of chopped fresh basil on top. Serve immediately, and get ready for cheers all around the table!
How to Serve Pasta alla Vodka
Garnishes
A cascade of chopped fresh basil is a must for a pop of color and brightness, and don’t be shy about adding even more Parmesan at the table. For extra flair, try a drizzle of good olive oil or a few grinds of black pepper right before serving.
Side Dishes
Pasta alla Vodka is deliciously rich, so think about pairing it with lighter sides like a crisp green salad dressed with lemon vinaigrette, or some simply roasted veggies. Of course, golden slices of garlic bread are the perfect mop for any extra sauce!
Creative Ways to Present
Take your presentation up a notch by serving Pasta alla Vodka family-style on a big platter with basil leaves and extra cheese. Or, for a dinner party, twirl individual nests of pasta onto plates and top each one with a mini basil bouquet. It’s also stunning served in shallow bowls to showcase that gorgeous rosy sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta alla Vodka will keep beautifully in an airtight container in the fridge for up to three days. The flavors continue to meld, making for an even tastier lunch or dinner the next day!
Freezing
If you want to stock up, you can freeze just the vodka sauce (without the pasta) for up to two months. Let it cool completely, transfer to a freezer-safe container, and thaw in the fridge before reheating and tossing with fresh pasta.
Reheating
Gently reheat Pasta alla Vodka in a skillet with a good splash of cream or milk to loosen up the sauce, stirring until it’s warmed through and creamy again. You can also microwave single servings—just cover and mix halfway to keep that lovely texture.
FAQs
Can I make Pasta alla Vodka without vodka?
Yes! For a no-alcohol version, simply skip the vodka and add a splash of extra cream or tomato juice instead. You’ll miss a bit of the signature sharpness, but your sauce will still be creamy and delicious.
Is there a specific pasta shape I should use?
Penne is classic because it holds the sauce so well, but fuss-free fun shapes like rigatoni or even shells work great too. Just aim for hearty shapes that let that luscious vodka sauce cling for dear life!
Can I add meat or protein?
Definitely! Stirring in crisped pancetta, sautéed prosciutto, or even cooked shrimp takes Pasta alla Vodka to another level of richness and makes it a heartier main dish.
How spicy will this be with the red pepper flakes?
The 1/2 teaspoon gives a gentle warmth but won’t set your mouth on fire—if you’re sensitive to spice, start with less and add more to taste right before serving.
Is Pasta alla Vodka vegetarian?
Yes, this version calls for vegetarian ingredients, as long as you use Parmesan made without animal rennet. It’s a perfect meatless main with plenty of comforting richness.
Final Thoughts
There’s nothing quite like a bowl of beautifully creamy, gently spicy, flavor-packed Pasta alla Vodka to lift your spirits and impress your favorite people. If you’ve never tried making it at home before, now’s the perfect time—give this recipe a try and I promise it’ll become a regular in your kitchen!
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Pasta alla Vodka Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the creamy and flavorful Pasta alla Vodka, a classic Italian dish featuring penne pasta in a luscious vodka-infused tomato and cream sauce. This recipe is sure to impress with its rich taste and simple preparation.
Ingredients
Penne Pasta:
12 ounces
Unsalted Butter:
2 tablespoons
Olive Oil:
1 tablespoon
Onion:
1 small, finely chopped
Garlic:
3 cloves, minced
Red Pepper Flakes:
1/2 teaspoon
Vodka:
1/2 cup
Crushed Tomatoes:
1 (28 oz) can
Heavy Cream:
1 cup
Grated Parmesan Cheese:
1/2 cup
Salt and Black Pepper:
To taste
Fresh Basil:
Chopped, for garnish
Instructions
- Cook the Penne Pasta: Boil the penne pasta until al dente, then drain and set aside.
- Prepare the Sauce: In a skillet, melt butter with olive oil. Sauté onion until softened. Add garlic and red pepper flakes. Pour in vodka and let it cook off. Add crushed tomatoes, simmer for 10 minutes. Stir in cream.
- Combine Pasta and Sauce: Toss cooked pasta in the sauce. Mix in Parmesan cheese. Season with salt and pepper.
- Serve: Garnish with fresh basil and serve hot.
Notes
- Use high-quality vodka and crushed tomatoes for enhanced flavor.
- For added richness, consider incorporating cooked pancetta or prosciutto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 70mg
