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Quick Pasta Alla Vodka

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A rich, creamy, and flavorful pasta dish that comes together quickly for a comforting weeknight meal.

Ingredients

Scale
  • 1 lb penne
  • 2.25 tsp salt (for pasta water)
  • 3/4 cup pasta water (reserved)
  • 1 tbsp olive oil
  • 3/4 small onion (finely diced)
  • 3 garlic cloves (minced)
  • 3/4 cup tomato paste
  • 1 1/2 cups cream
  • 1/2 cup vodka
  • 1/2 tsp red pepper flakes
  • 1 tsp salt (for sauce)
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • 2 oz parmesan (freshly grated)
  • 2 tsp parsley (chopped, for garnish)

Instructions

  1. Bring a large pot of water to a rolling boil.
  2. Add 2.25 teaspoons of salt to the boiling water.
  3. Finely dice the 3/4 small onion into 1/4-inch pieces.
  4. Mince the 3 garlic cloves.
  5. Measure out the vodka, cream, and tomato paste into separate bowls.
  6. Add the penne to the boiling water.
  7. Cook the penne according to package directions until al dente, stirring occasionally.
  8. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  9. Add the diced onion to the skillet.
  10. Cook the onion for about 1 minute, stirring frequently, until fragrant and slightly softened.
  11. Add the minced garlic to the skillet.
  12. Cook the garlic for another 30 seconds until aromatic.
  13. Stir in the 3/4 cup tomato paste.
  14. Cook the tomato paste for 2 minutes, stirring constantly.
  15. When the pasta is nearly done (about 1 minute before al dente), reserve 3/4 cup of the starchy pasta water.
  16. Drain the cooked penne in a colander and set aside.
  17. Pour the 1/2 cup vodka into the skillet with the tomato paste mixture.
  18. Cook the vodka for about 30 seconds to allow alcohol to evaporate.
  19. Reduce the heat to low.
  20. Add the 1 1/2 cups cream, 1/2 tsp red pepper flakes, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar to the skillet.
  21. Stir everything together until smooth and well combined.
  22. Simmer the sauce gently for 3 minutes on low heat, stirring occasionally.
  23. Remove the sauce from heat.
  24. Stir in the 2 oz freshly grated parmesan until it melts completely and the sauce is smooth.
  25. Add the cooked penne to the sauce.
  26. Pour in half of the reserved pasta water.
  27. Stir gently to coat all the pasta evenly.
  28. Return the skillet to medium heat.
  29. Cook, stirring frequently, for 1 to 1½ minutes to help the sauce emulsify.
  30. Divide the pasta among serving bowls.
  31. Top each portion with a generous sprinkle of fresh parmesan.
  32. Garnish with 2 teaspoons of chopped fresh parsley.
  33. Serve immediately while hot and creamy.

Notes

Always use freshly grated Parmesan for the best melt and creamiest sauce.
Don’t skip caramelizing the tomato paste; it adds significant depth of flavor.
Reserve the pasta water; it’s essential for emulsifying the sauce.
Cook the pasta to al dente for the best texture.

Find it online: https://homecookstudio.com/quick-pasta-alla-vodka/