Homemade Vodka Pasta
Homemade Vodka Pasta
Ingredients
- 1 pound pasta, such as penne or rigatoni
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 6 ounces tomato paste
- 1/4 cup vodka
- 1 1/4 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- as needed salt, to taste
- as needed black pepper, to taste
- 1 cup pasta water, reserved from cooking pasta
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the finely diced yellow onion to the skillet and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic cloves and red pepper flakes to the skillet. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the entire 6-ounce can of tomato paste. Cook, stirring constantly, for 2-3 minutes to deepen its flavor and color.
⏱️ 3 min
- 6
Pour in the vodka and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off.
⏱️ 3 min
- 7
Reduce the heat to low. Add the heavy cream to the sauce, stirring until fully combined and the sauce is smooth.
⏱️ 1 min
- 8
Stir in the freshly grated Parmesan cheese until it has melted and the sauce is creamy and well-incorporated.
⏱️ 2 min
- 9
Add the cooked and drained pasta directly into the sauce in the skillet.
⏱️ 1 min
- 10
Add about 1/2 cup of the reserved pasta water to the pasta and sauce, stirring to combine. Continue adding more pasta water, a ladleful at a time, until the sauce reaches your desired consistency. The pasta water helps to emulsify the sauce and make it cling to the pasta.
⏱️ 2 min
- 11
Season the pasta with salt and black pepper to taste. Stir everything together until well combined and heated through.
⏱️ 1 min
- 12
Serve the vodka pasta immediately. Optionally, garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Vodka Pasta
- 1 pound pasta, such as penne or rigatoni
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 6 ounces tomato paste
- 1/4 cup vodka
- 1 1/4 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- as needed salt, to taste
- as needed black pepper, to taste
- 1 cup pasta water, reserved from cooking pasta
- as needed fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the finely diced yellow onion to the skillet and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic cloves and red pepper flakes to the skillet. Sauté for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the entire 6-ounce can of tomato paste. Cook, stirring constantly, for 2-3 minutes to deepen its flavor and color.
⏱️ 3 min - 6
Pour in the vodka and stir well, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off.
⏱️ 3 min - 7
Reduce the heat to low. Add the heavy cream to the sauce, stirring until fully combined and the sauce is smooth.
⏱️ 1 min - 8
Stir in the freshly grated Parmesan cheese until it has melted and the sauce is creamy and well-incorporated.
⏱️ 2 min - 9
Add the cooked and drained pasta directly into the sauce in the skillet.
⏱️ 1 min - 10
Add about 1/2 cup of the reserved pasta water to the pasta and sauce, stirring to combine. Continue adding more pasta water, a ladleful at a time, until the sauce reaches your desired consistency. The pasta water helps to emulsify the sauce and make it cling to the pasta.
⏱️ 2 min - 11
Season the pasta with salt and black pepper to taste. Stir everything together until well combined and heated through.
⏱️ 1 min - 12
Serve the vodka pasta immediately. Optionally, garnish with additional freshly grated Parmesan cheese and chopped fresh parsley before serving.
⏱️ 1 min