Spicy Vodka Pasta
Spicy Vodka Pasta
Ingredients
- 1 shallot, minced
- 5 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 cup tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 6 ounces mezzi rigatoni pasta
- 3/4 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Mince the shallot and garlic. Set aside.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook until softened and fragrant, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic and tomato paste to the skillet. Stir constantly and cook until the tomato paste darkens in color and starts to stick to the bottom of the pan, about 3-5 minutes. This process is crucial for developing a deep flavor.
⏱️ 5 min
- 4
Season the tomato paste mixture with salt, black pepper, red pepper flakes, and Italian seasoning. Stir well to combine.
⏱️ 1 min
- 5
Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol cook out for 1-2 minutes.
⏱️ 2 min
- 6
Stir in 1 cup of the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low.
⏱️ 2 min
- 7
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the mezzi rigatoni pasta and cook according to package directions, subtracting 1 minute from the recommended cooking time to ensure it is al dente.
⏱️ 10 min
- 8
Once the pasta is almost done, add the remaining 1/2 cup of heavy cream and the butter to the sauce. Stir until the butter is melted and fully incorporated, making the sauce silky.
⏱️ 2 min
- 9
Using a slotted spoon or tongs, transfer the partially cooked pasta directly from the boiling water into the sauce. Reserve at least 1 cup of the pasta cooking water.
⏱️ 1 min
- 10
Add about 1 ladle (approximately 1/2 cup) of the reserved pasta water to the sauce and pasta. Stir everything together vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 2 min
- 11
Stir in the grated Parmesan cheese until it melts into the sauce and is well combined.
⏱️ 1 min
- 12
Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Vodka Pasta
- 1 shallot, minced
- 5 garlic, cloves, minced
- 2 tablespoons olive oil
- 1/2 cup tomato paste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 6 ounces mezzi rigatoni pasta
- 3/4 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Mince the shallot and garlic. Set aside.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook until softened and fragrant, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic and tomato paste to the skillet. Stir constantly and cook until the tomato paste darkens in color and starts to stick to the bottom of the pan, about 3-5 minutes. This process is crucial for developing a deep flavor.
⏱️ 5 min - 4
Season the tomato paste mixture with salt, black pepper, red pepper flakes, and Italian seasoning. Stir well to combine.
⏱️ 1 min - 5
Pour in the vodka to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol cook out for 1-2 minutes.
⏱️ 2 min - 6
Stir in 1 cup of the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low.
⏱️ 2 min - 7
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the mezzi rigatoni pasta and cook according to package directions, subtracting 1 minute from the recommended cooking time to ensure it is al dente.
⏱️ 10 min - 8
Once the pasta is almost done, add the remaining 1/2 cup of heavy cream and the butter to the sauce. Stir until the butter is melted and fully incorporated, making the sauce silky.
⏱️ 2 min - 9
Using a slotted spoon or tongs, transfer the partially cooked pasta directly from the boiling water into the sauce. Reserve at least 1 cup of the pasta cooking water.
⏱️ 1 min - 10
Add about 1 ladle (approximately 1/2 cup) of the reserved pasta water to the sauce and pasta. Stir everything together vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, 1 tablespoon at a time, if the sauce is too thick.
⏱️ 2 min - 11
Stir in the grated Parmesan cheese until it melts into the sauce and is well combined.
⏱️ 1 min - 12
Taste and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan cheese if desired.
⏱️ 1 min