Pasta alla Vodka

30 min

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
1 tablespoon / 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
6 oz / 170 g tomato paste
1/4 teaspoon crushed red pepper flakes
3 oz / 90 ml vodka
1 1/4 cup / 300 ml heavy cream
1 pound / 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)
2 oz / 60 g finely grated Parmesan-Reggiano (plus more as garnish)
2 tablespoons / 30 g unsalted butter (straight from the fridge)
Minced Italian parsley (as garnish)

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