Pasta alla Vodka
30 min2
A creamy tomato sauce enriched with vodka and finished with butter and Parmesan, tossed with pasta until silky.
| prepBring a large pot of salted water to a boil | |||||||
| 15 ml olive oil | Cook onion & garlic in oil, medium-low, 5 min | Add tomato paste & red pepper, cook 3 min | Add vodka, sizzle 1 min | Pour in cream, mix until smooth | Heat sauce to medium, add pasta water, Parmesan & pasta, stir vigorously 1 min | Add cold butter, mix until thick & luscious | Garnish with Parmesan & parsley |
| 1/4 yellow onion, peeled and minced | |||||||
| 2 garlic cloves, peeled and minced | |||||||
| Kosher salt | |||||||
| 170 g tomato paste | |||||||
| 1/4 teaspoon crushed red pepper flakes | |||||||
| 90 ml vodka | |||||||
| 300 ml heavy cream | |||||||
| 450 g pasta of choice | Cook pasta until 1 min shy of al dente | ||||||
| 1/2–3/4 cup / 120–180 ml pasta water (reserved) | |||||||
| 60 g finely grated Parmesan-Reggiano (plus more as garnish) | |||||||
| 30 g unsalted butter (straight from the fridge) | |||||||
| Minced Italian parsley (as garnish) | |||||||
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