PASTA ALLA VODKA
My man swears by this pasta, it is so creamy so yummy
He’s made me make it three times back to back because he just could not get enough of it..
You can use any noodles you want I use Mezzi Rigatoni
-One shallot
-Garlic (I used 4/5 cloves)
-Butter
-Oil
-Finely grated Parmesan cheese
-Basil
-1 cup Heavy Whipping Cream
-8oz Tomato Paste
- 2 tbsp Vodka
-Chili flakes
-Salt & Pepper
Optional is ground beef. My man likes ground beef in his. I don’t really care for it. I’ll eat it if it’s there lol
*You’re gonna wanna mince your shallot and garlic and then you use just a little bit of oil to almost cover the bottom of the pan and throw in your shallot and garlic, and let that cook for a little bit till it’s soft, cook your pasta on the side
*You’re gonna put your tomato paste and spread it out in the pan with the shallot and garlic and it ’s gonna turn dark red once it’s a dark red, season it with salt, pepper, and chili flakes and add your vodka
*Let that cook just for a couple minutes till the vodka is cooked off then add your HWC then mix it, it will get thick as you mix it
*Add in your pasta to the mixture, if you want it a little bit thinner, you can add pasta water
Add butter and your Parmesan, mix it all together if needed add more pasta water it’s not gonna hurt it.
At this point, it should be a nice creamy glossy color
If you cook ground beef, I usually cook it on the side and then just add it in and mix it in the sauce before I put the pasta in.
Top off with some chopped basil and more parm..🩷
I’ve tried this Pasta alla Vodka recipe multiple times, and it never disappoints. The combination of tomato paste and heavy whipping cream gives the sauce its luscious, creamy texture, while the vodka adds a subtle depth that makes the dish unique. One tip I've found useful is to cook the sauce slowly when adding the tomato paste and vodka—letting it reduce properly enhances the flavor complexity. Using pasta water to thin the sauce is a lifesaver when you want a perfect consistency that clings beautifully to every rigatoni. When it comes to the choice of pasta, I recommend sticking with ridged types like Mezzi Rigatoni or Penne; they hold the sauce nicely. I appreciate the flexibility of this recipe — some days I add ground beef cooked separately and fold it into the sauce, which makes it more hearty and filling. For a lighter option, skipping the meat keeps it fresh and creamy. Fresh basil and finely grated Parmesan sprinkled on top add freshness and richness, elevating this simple dish. If you like a little heat, chili flakes bring a nice subtle kick. Also, don’t be shy about using 4 to 5 cloves of garlic to enhance the aromatic base. This pasta is incredibly quick and easy to prepare after a long day, which is why it’s become a favorite in my household, too.
