Vodka Pasta Recipe
This vodka pasta recipe might look like everyday pasta with tomato sauce on the plate, but one bite and you’ll know it’s something special. A velvety tomato cream sauce makes penne alla vodka stand out!
Servings: 6
Ingredients
- 16 oz. penne (or your favorite pasta)
- 2 tablespoons olive oil
- ½ cup finely chopped onion (1 small onion)
- ½ teaspoon kosher salt
- ¾ cup tomato paste (6 oz. can)
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more to taste
- ¼ cup vodka
- 1 cup heavy cream
- 2 tablespoons butter
- ½ cup freshly shredded Parmesan cheese, more for serving
- fresh basil or parsley for garnish
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Reserve approximately 1 cup of the cooking water before draining the pasta and set aside.16 oz. penne
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add chopped onion and salt; cook until softened, about 3 to 4 minutes.2 tablespoons olive oil, ½ cup finely chopped onion, ½ teaspoon kosher salt
- Add tomato paste, minced garlic and red pepper flakes to the skillet. Sauté for an additional minute, stirring constantly, until the garlic becomes fragrant.¾ cup tomato paste , 3 cloves garlic, minced, ¼ teaspoon red pepper flakes, or more to taste
- Pour in the vodka, and let mixture simmer for 2 to 3 minutes until slightly reduced, stirring frequently.¼ cup vodka
- Meanwhile, heat cream in microwave for 30 seconds. Turn heat to low (important!) and slowly add the cream to the skillet, stirring well.1 cup heavy cream
- Add the cooked pasta to the sauce and stir, tossing to coat the pasta evenly with the sauce. Add pasta water as needed to thin sauce (we typically add about ¼ cup or less). Stir in butter and parmesan cheese until both melt.2 tablespoons butter, ½ cup freshly shredded Parmesan cheese, more for serving
- Serve immediately, garnished with fresh basil or parsley and additional shredded Parmesan cheese.
Video
Notes
- Nutrition information includes sauce and pasta.
- Storage: Leftovers can be refrigerated for up to 3 to 4 days. You can also freeze vodka sauce (without the pasta) for up to six months. Reheat pasta in a skillet over medium heat, adding a splash of water or heavy cream if necessary, stirring frequently. Single servings can be reheated in the microwave.
Nutrition
Calories: 580kcal | Carbohydrates: 66g | Protein: 16g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 634mg | Potassium: 574mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1289IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 2mg
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