Creamy Vodka Pasta
Creamy Vodka Pasta
Ingredients
- 1/2 yellow onion, large, diced
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 8 ounces tomato paste, 1 can
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 1 teaspoon red pepper flakes, or to preference
- 2 fluid ounces vodka
- 1 1/2 cups heavy whipping cream, preheated
- 1 pound pasta, your preferred type
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1/4 cup fresh basil, chopped, for topping
- 4 ounces burrata, optional, for topping
- 1 tablespoon olive oil, optional, for topping
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-low heat.
⏱️ 1 min
- 2
Add the diced yellow onions to the pan and cook, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pan and cook until it is slightly golden brown but not burnt, about 1-2 minutes.
⏱️ 2 min
- 4
Season with a pinch of salt and black pepper.
⏱️ 1 min
- 5
While the onions and garlic are cooking, bring a large pot of salted water to a rolling boil for the pasta. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 6
Once the garlic is slightly golden, add the 8-ounce can of tomato paste and 1 teaspoon of red pepper flakes (or more to your preference for spice) to the pan with the onions and garlic. Mix well to combine.
⏱️ 2 min
- 7
Spread the tomato paste mixture evenly over the bottom of the pan. Increase the heat slightly to medium and let the tomato paste cook for 3-5 minutes, stirring occasionally, until it deepens in color and becomes fragrant.
⏱️ 5 min
- 8
Reduce the heat back to medium-low. Carefully add 2 fluid ounces of vodka to the pan and stir until fully combined. Cook for 1-2 minutes to allow the alcohol to cook off.
⏱️ 2 min
- 9
Season with more salt and black pepper to taste.
⏱️ 1 min
- 10
Slowly pour in the preheated 1 1/2 to 2 cups of heavy whipping cream, stirring constantly until the sauce is smooth and fully combined.
⏱️ 2 min
- 11
Add reserved pasta water, a 1/4 cup at a time, stirring until the sauce reaches your desired consistency. Remember the sauce will thicken as it cools.
⏱️ 2 min
- 12
Stir in at least 1/2 cup of freshly grated Parmesan cheese until melted and incorporated into the sauce. (Avoid pre-grated cheese as it may not melt properly).
⏱️ 2 min
- 13
Using tongs, transfer the cooked pasta directly from the pot into the sauce. The residual pasta water clinging to the noodles will help further emulsify the sauce. Toss to coat the pasta evenly.
⏱️ 2 min
- 14
Serve immediately. Garnish each plate with fresh chopped basil, additional grated Parmesan cheese, and optionally, a dollop of burrata and a drizzle of olive oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Vodka Pasta
- 1/2 yellow onion, large, diced
- 3 garlic, cloves, minced
- 2 tablespoons olive oil
- 8 ounces tomato paste, 1 can
- 1 teaspoon salt, or as needed
- 1/2 teaspoon black pepper, or as needed
- 1 teaspoon red pepper flakes, or to preference
- 2 fluid ounces vodka
- 1 1/2 cups heavy whipping cream, preheated
- 1 pound pasta, your preferred type
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1/4 cup fresh basil, chopped, for topping
- 4 ounces burrata, optional, for topping
- 1 tablespoon olive oil, optional, for topping
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-low heat.
⏱️ 1 min - 2
Add the diced yellow onions to the pan and cook, stirring occasionally, until they become translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pan and cook until it is slightly golden brown but not burnt, about 1-2 minutes.
⏱️ 2 min - 4
Season with a pinch of salt and black pepper.
⏱️ 1 min - 5
While the onions and garlic are cooking, bring a large pot of salted water to a rolling boil for the pasta. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 6
Once the garlic is slightly golden, add the 8-ounce can of tomato paste and 1 teaspoon of red pepper flakes (or more to your preference for spice) to the pan with the onions and garlic. Mix well to combine.
⏱️ 2 min - 7
Spread the tomato paste mixture evenly over the bottom of the pan. Increase the heat slightly to medium and let the tomato paste cook for 3-5 minutes, stirring occasionally, until it deepens in color and becomes fragrant.
⏱️ 5 min - 8
Reduce the heat back to medium-low. Carefully add 2 fluid ounces of vodka to the pan and stir until fully combined. Cook for 1-2 minutes to allow the alcohol to cook off.
⏱️ 2 min - 9
Season with more salt and black pepper to taste.
⏱️ 1 min - 10
Slowly pour in the preheated 1 1/2 to 2 cups of heavy whipping cream, stirring constantly until the sauce is smooth and fully combined.
⏱️ 2 min - 11
Add reserved pasta water, a 1/4 cup at a time, stirring until the sauce reaches your desired consistency. Remember the sauce will thicken as it cools.
⏱️ 2 min - 12
Stir in at least 1/2 cup of freshly grated Parmesan cheese until melted and incorporated into the sauce. (Avoid pre-grated cheese as it may not melt properly).
⏱️ 2 min - 13
Using tongs, transfer the cooked pasta directly from the pot into the sauce. The residual pasta water clinging to the noodles will help further emulsify the sauce. Toss to coat the pasta evenly.
⏱️ 2 min - 14
Serve immediately. Garnish each plate with fresh chopped basil, additional grated Parmesan cheese, and optionally, a dollop of burrata and a drizzle of olive oil.
⏱️ 1 min