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Pasta Alla Vodka

Creamy, rich, and full of classic Italian flavor, this Homemade Pasta alla Vodka is an easy 30-minute dinner made with passata, tomato paste, vodka, heavy cream, Parmesan cheese, garlic, and onion. The silky tomato cream sauce coats every bite of pasta, creating a comforting meal that's perfect for weeknight dinners, date nights, or Sunday family suppers.
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Servings: 4 Bowls
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 1 pound pasta rigatoni or penne
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 12 ounces passata
  • Splash of vodka
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent.
  4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  5. Add the tomato paste and cook for 2 to 3 minutes, stirring frequently, until it darkens slightly in color.
  6. Carefully pour in the vodka and stir to combine. Simmer for 2 to 3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
  7. Stir in the passata, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally.
  8. Reduce the heat to low and slowly stir in the heavy cream until the sauce is smooth and creamy.
  9. Add the grated Parmesan cheese and stir until completely melted.
  10. Add the drained pasta to the sauce and toss until evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
  11. Taste and adjust the seasoning with additional salt and pepper if needed.
  12. Serve immediately with extra Parmesan cheese, fresh basil, freshly cracked black pepper, or red pepper flakes if desired.

Video

@ourcatholickitchen

This pasta turns weeknights into date nights. You need to try this creamy, delicious pasta alla vodka! 🍝 #pasta #datenight #catholic #ourcatholickitchen

♬ Good Food - Noctum47

Notes

  • Reserve at least 1 cup of pasta water before draining. The starchy water helps the sauce cling to the pasta and creates a silky consistency.
  • Freshly grated Parmesan melts much more smoothly than pre-shredded cheese and gives the sauce the best flavor.
  • Cook the tomato paste for a few minutes before adding the vodka. This caramelizes the tomato paste and deepens the flavor of the sauce.
  • Most of the alcohol cooks off as the sauce simmers, leaving behind a rich, balanced flavor.
  • Rigatoni and penne are classic choices because they hold the creamy sauce well, but any short pasta works beautifully.
  • If the sauce becomes too thick, stir in a little reserved pasta water until it reaches your desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently over low heat with a splash of heavy cream or milk to restore the sauce's creamy texture.
  • The vodka sauce can be made 1 to 2 days in advance and refrigerated until you're ready to toss it with freshly cooked pasta.