Pasta alla vodka is a creamy and tangy dish that brings together pasta, vodka, tomatoes, and a splash of cream. It’s rich in flavor but easy to whip up for any occasion!
Every time I make it, I wonder if I should have a dance party in the kitchen, or just enjoy the lovely smell instead! 🕺 I love serving it with a sprinkle of parmesan on top; it’s perfection!
Key Ingredients & Substitutions
Penne Pasta: This is the classic choice for Pasta Alla Vodka because its shape holds onto the sauce well. If you need a substitute, fusilli or rigatoni work nicely too!
Olive Oil: For cooking the onions, I prefer extra virgin olive oil for its rich flavor. If you’re out, you can use vegetable oil or even butter for a different taste.
Onion & Garlic: These aromatics are essential for building flavor. If you want a milder taste, you could use shallots instead of onions, and garlic powder instead of fresh garlic.
Vodka: It adds depth to the sauce, however, you can use white wine or vegetable broth as a substitute. Keep in mind that the flavor will be slightly altered.
Heavy Cream: This gives the sauce its creaminess. If you want a lighter option, use half-and-half or a non-dairy cream for a vegan version.
How Can I Make the Sauce Creamy and Flavorful?
Creating a creamy and balanced sauce is key to a delicious Pasta Alla Vodka. Here’s what to pay attention to during preparation:
- Start by sautéing the onions on medium heat to soften them without browning. Adding garlic afterwards prevents it from burning and becoming bitter.
- When you add the vodka, let it simmer until it’s reduced by half. This step intensifies the flavor and cooks off some of the alcohol.
- Always stir in the cream on low heat. This ensures it doesn’t curdle and mixes smoothly into the sauce.
- Finally, taste and adjust the seasoning with salt and pepper before mixing in the pasta. This way, you can achieve the perfect balance of flavors.
With these tips in mind, you’ll have a delightful Pasta Alla Vodka to enjoy! Happy cooking!
How to Make Pasta Alla Vodka
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
- Salt, for boiling water
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup vodka
- 1 can (28 oz) crushed tomatoes
- 3/4 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need about 10 minutes to prep your ingredients and 20 minutes to cook everything. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until it’s al dente. Drain the pasta and set it aside while you make the sauce.
2. Sauté the Aromatics:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté it for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until they smell really good!
3. Add the Vodka:
Carefully pour the vodka into the pan. Let it cook for about 3-4 minutes, allowing it to reduce by half. This will help concentrate the flavors in your sauce.
4. Combine the Tomatoes:
Next, stir in the crushed tomatoes and let the mixture simmer for about 10-15 minutes. You want the sauce to thicken slightly during this time.
5. Make it Creamy:
Now, reduce the heat to low and stir in the heavy cream. Cook for another 5 minutes, stirring occasionally. Don’t forget to season your sauce with salt and freshly ground black pepper to taste!
6. Toss with Pasta:
Add the cooked pasta to the sauce and give it a good toss to coat every piece of pasta evenly. You want that creamy sauce clinging to every bite!
7. Finish with Parmesan and Serve:
Stir in the grated Parmesan cheese until it melts into the sauce. Serve the pasta hot, topped with extra Parmesan and a sprinkle of chopped fresh basil or parsley for a pop of color.
Enjoy your delicious, creamy Pasta Alla Vodka! It’s sure to be a hit!
Can I Use a Different Type of Pasta?
Absolutely! While penne is traditional, you can use other shapes like rigatoni, fusilli, or even spaghetti. Just keep an eye on the cooking time to ensure it’s al dente.
Can This Recipe Be Made Vegetarian?
Yes! The recipe is already vegetarian, as it primarily uses vegetables and dairy. Just ensure that the Parmesan cheese is not made with animal rennet for a fully vegetarian dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of water or cream to loosen the sauce if it thickens.
Can I Make This Recipe Without Vodka?
Yes! You can substitute vodka with white wine or vegetable broth. While it won’t have the same depth of flavor, the dish will still be delicious!
