Pasta alla Vodka. The name alone conjures images of rich, creamy indulgence. This classic Italian-American dish transcends its simple ingredients to deliver a depth of flavor that's both comforting and sophisticated. Forget the heavy cream sauces of your childhood; this recipe focuses on building layers of taste, starting with a perfectly sautéed garlic and shallot base, then coaxing out the sweetness of tomatoes before adding a touch of vodka for a subtle bite. The result is a velvety smooth sauce that clings beautifully to your favorite pasta. This isn't your grandmother's pasta, it's an elevated experience.
Beyond its exquisite taste, Pasta alla Vodka is surprisingly easy to make. The key lies in understanding a few simple techniques, and those will be revealed in the step-by-step instructions that follow. Get ready to impress yourself and your guests with this surprisingly simple, yet remarkably delicious, pasta masterpiece.
Tools Needed
- Dutch oven
- Knife
- Box grater
- Large pot
- Nonstick saute pan
Ingredients
- Dried fusilli pasta: 1 pound (350 grams)
- Heavy cream: 1 cup (240ml)
- Parmesan cheese: 1/2 cup (100 grams), grated
- Vodka: 2 small bottles (100 grams each)
- Tomato paste: 1/2 cup (100 grams)
- Olive oil: 1/2 cup (120ml)
- Chili flakes: 1 teaspoon (2 grams)
- Red onion: 1/4 cup (60 grams), medium diced
- Butter: 3 tablespoons
- Garlic cloves: 4, sliced
Step-by-Step Instructions
Step 1. Prepare the Vodka Sauce
- Medium dice the red onion and slice the garlic cloves.
- Heat olive oil in a Dutch oven over medium-high heat. Add onions and sauté for 3-4 minutes until softened.
- Add chili flakes and cook for 30 seconds. Add garlic and stir.
- Add tomato paste and fry for a few seconds until slightly browned.
- Deglaze with vodka and cook until evaporated (about 15 seconds).
- Add heavy cream and simmer for 4-5 minutes until sauce thickens slightly.
- Season with salt to taste. Bring 4 quarts of water to a boil in a large pot, add salt, and cook pasta according to package directions (al dente).
Step 2. Cook the Pasta
- Season with salt to taste. Bring 4 quarts of water to a boil in a large pot, add salt, and cook pasta according to package directions (al dente).
- In a separate nonstick pan, combine pasta water and half of the vodka sauce; bring to a simmer.
- Drain the pasta, reserving 1/2 cup of pasta water. Add pasta to the saucepan with the simmering sauce and butter.
- Toss to combine, adding pasta water as needed for creaminess.
Step 3. Combine and Season
- Add 1/3 of the parmesan cheese, toss, and taste. Season with salt if needed.
Step 4. Serve
- Serve immediately, garnished with parmesan cheese and basil.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use high-quality parmesan cheese for the best flavor.
- Don't overcook the pasta; aim for al dente.
- The vodka adds a unique fruity and aromatic element to the sauce; don't skip it!
- Balance the richness of the cream with enough tomato paste and vodka for brightness and acidity.
Nutrition
- N/A
FAQs
1. Can I use different types of pasta for Pasta alla Vodka?
Yes! Spaghetti, fettuccine, linguine, and even penne work well. Choose your favorite!
2. What if I don't have vodka? Can I still make this recipe?
While vodka adds a unique depth of flavor, you can substitute it with an equal amount of dry white wine or chicken broth. The sauce will still be delicious, though slightly less complex.
So there you have it – a creamy, dreamy Pasta Alla Vodka that's easier to make than you might think. Enjoy this elegant yet simple dish, perfect for a weeknight meal or a special occasion. Buon appetito!