Vodka Pasta
Vodka Pasta
Ingredients
- 500 grams pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup vodka
- 1/2 cup pasta water
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon butter
- to taste salt
- to taste pepper
- to taste chili flakes
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 1/2 cup of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chili flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Carefully pour in the vodka. Let it simmer for 2-3 minutes, allowing the alcohol to cook off. The sauce will reduce slightly.
⏱️ 3 min
- 4
Stir in the heavy cream and reserved pasta water. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
⏱️ 2 min
- 6
Add the drained pasta directly to the sauce in the skillet. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash more pasta water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh chili flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Pasta
- 500 grams pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup vodka
- 1/2 cup pasta water
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon butter
- to taste salt
- to taste pepper
- to taste chili flakes
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 1/2 cup of the pasta cooking water.
⏱️ 10 min - 2
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chili flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Carefully pour in the vodka. Let it simmer for 2-3 minutes, allowing the alcohol to cook off. The sauce will reduce slightly.
⏱️ 3 min - 4
Stir in the heavy cream and reserved pasta water. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
⏱️ 2 min - 6
Add the drained pasta directly to the sauce in the skillet. Toss well to coat the pasta evenly. If the sauce is too thick, add a splash more pasta water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh chili flakes, if desired.
⏱️ 1 min