Classic Pasta alla Vodka

Ingredients

• 8 oz Dry pasta (rigatoni, penne, or similar) (Ridged pasta holds sauce better)
• 2 tablespoons Extra virgin olive oil (For sautéing)
• 0.5 medium Medium onion (Finely diced)
• 2 cloves Garlic cloves (Peeled and crushed)
• 0.5 teaspoons Crushed red pepper flakes (Optional for heat)
• 3 oz Tomato paste (About a third of a cup)
• 3 oz Heavy cream (Full‑fat for richness)
• 1 oz Vodka (Add at the end so the alcohol doesn’t fully cook off)
• 1 oz Parmesan cheese (Freshly grated; about a 1‑inch square cube)

Instructions

1. Prepare pasta water

   Fill a large pot with 4‑6 quarts of water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT2M

2. Dice aromatics

   Finely dice half of a medium onion and peel and crush two garlic cloves.

   Time: PT5M

3. Sauté onion

   Heat 2 Tbsp olive oil in a large sauté pan over medium‑high until shimmering. Add the diced onion and cook, stirring occasionally, until translucent (3‑4 minutes).

   Time: PT4M

   Temperature: medium‑high

4. Add garlic

   Add the crushed garlic to the pan and sauté for about 30 seconds, just until fragrant.

   Time: PT1M

   Temperature: medium‑high

5. Incorporate tomato paste and heat

   Stir in ½ tsp crushed red‑pepper flakes and 3 oz tomato paste. Cook, stirring, for 2 minutes until the paste darkens slightly and loses its raw edge.

   Time: PT2M

   Temperature: medium

6. Finish sauce base

   Reduce the heat to low, pour in 3 oz heavy cream and 1 oz vodka. Stir continuously for no more than 1 minute; the vodka should not fully evaporate.

   Time: PT1M

   Temperature: low

7. Cook pasta

   Add the pasta to the boiling water and cook until just shy of al dente (about 9‑10 minutes). Reserve 1 cup of the starchy cooking water, then drain the pasta.

   Time: PT10M

8. Combine pasta and sauce

   Transfer the drained pasta directly into the sauté pan. Add the reserved pasta water a quarter‑cup at a time, tossing to coat, until the sauce reaches a glossy, silky consistency (about 1‑2 minutes).

   Time: PT2M

   Temperature: medium‑low

9. Finish with cheese

   Remove the pan from heat and stir in 1 oz freshly grated Parmesan until melted and fully incorporated.

   Time: PT1M

10. Plate and serve

    Divide the pasta between plates, garnish with a little extra grated Parmesan (optional) and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

70g

Fat

30g

Fiber

5g