Brown Butter Vodka Pasta
Brown Butter Vodka Pasta
Ingredients
For the Sauce
- 1/2 cup butter
- 1/2 onion, diced
- 4 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
For the Pasta
- 12 ounces pasta, such as rigatoni, penne, or bucatini
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, begin preparing the sauce. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 3
Add the diced onion to the browned butter and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the tomato paste and cook for 2 minutes, pressing it against the bottom of the pan to deepen its flavor.
⏱️ 2 min
- 5
Pour in the vodka. Carefully ignite the vodka with a long-handled lighter to burn off the alcohol (flambé). Allow the flames to die down completely, which should take about 30 seconds to 1 minute. If you prefer not to flambé, simply simmer the vodka until it has mostly evaporated, about 2-3 minutes.
⏱️ 2 min
- 6
Reduce the heat to low. Stir in the heavy cream and the reserved 1/2 cup of pasta water. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
⏱️ 1 min
- 8
Season the sauce with salt, black pepper, and red pepper flakes to taste. Remember that the pasta water and Parmesan cheese also contribute saltiness, so taste before adding too much.
⏱️ 1 min
- 9
Add the cooked pasta directly to the sauce in the skillet. Toss thoroughly until every piece of pasta is evenly coated with the rich, creamy brown butter vodka sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Vodka Pasta
For the Sauce
- 1/2 cup butter
- 1/2 onion, diced
- 4 garlic, cloves, minced
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
For the Pasta
- 12 ounces pasta, such as rigatoni, penne, or bucatini
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, begin preparing the sauce. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and smells nutty. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 3
Add the diced onion to the browned butter and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the tomato paste and cook for 2 minutes, pressing it against the bottom of the pan to deepen its flavor.
⏱️ 2 min - 5
Pour in the vodka. Carefully ignite the vodka with a long-handled lighter to burn off the alcohol (flambé). Allow the flames to die down completely, which should take about 30 seconds to 1 minute. If you prefer not to flambé, simply simmer the vodka until it has mostly evaporated, about 2-3 minutes.
⏱️ 2 min - 6
Reduce the heat to low. Stir in the heavy cream and the reserved 1/2 cup of pasta water. Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
⏱️ 1 min - 8
Season the sauce with salt, black pepper, and red pepper flakes to taste. Remember that the pasta water and Parmesan cheese also contribute saltiness, so taste before adding too much.
⏱️ 1 min - 9
Add the cooked pasta directly to the sauce in the skillet. Toss thoroughly until every piece of pasta is evenly coated with the rich, creamy brown butter vodka sauce. Serve immediately.
⏱️ 2 min