Pasta Alla Vodka
The secret to a proper vodka sauce is patience with the tomato paste. Cooking it low and slow until it turns deep red and starts releasing its oil is what builds most of the sauce’s depth.
The vodka isn’t just for show either. Letting it bubble and cook off properly softens its raw bite while keeping the flavour it adds, rounding the whole sauce out.
Finished with cream and parmesan, tossed through pasta with a bit of its starchy water. Ready in 25 minutes, and genuinely restaurant quality.
Pasta Alla Vodka
PASTA · DINNER · MEDIUM
Rich, silky, and built on real technique
Cooking the tomato paste the full 5 minutes until it's deep red and releasing oil caramelises it properly, which is where most of the sauce's depth actually comes from.
Letting the vodka bubble away for the full minute after deglazing softens its raw edge while keeping the flavour it brings to the sauce.
Adding the pasta water gradually, rather than all at once, means you can dial in exactly the consistency you want without ever going too thin.
Pasta Alla Vodka
Ingredients
- 500 g Penne
- 22.5 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 5 Garlic Cloves Minced
- 1.5 g Chilli Flakes
- 150 g Tomato Paste
- 30 ml Vodka
- 250 ml Thickened Cream
- 60 g Parmesan Cheese Grated
- 5 g Fresh Basil Chopped
- Salt & Pepper To Taste
- Parmesan Cheese Garnish
- Extra Virgin Olive Oil Drizzle
Method
- Place a pot of water onto high heat and bring to a boil. Generously season with sea salt flakes. Cook the pasta as per your packet instructions.
- Heat the olive oil in a large pan over medium-high heat. Add the diced onion and sauté for 3 minutes or until golden and slightly translucent. Add the minced garlic and sauté for 45 seconds.
- Add the tomato paste and chilli flakes, mix well, and continue to cook for 5 minutes or until deep red and the tomato paste oil starts to release. Pour in the vodka and deglaze for 1 minute, stirring frequently.
- Add the full fat cream, bring to a simmer, then reduce the heat to low and simmer for 4-5 minutes, stirring frequently. Turn off the heat and check for seasoning.
- Using a kitchen spider or tongs, transfer the cooked pasta directly into the sauce (it's fine if a little pasta water comes along with it). Reserve 1 cup (250ml) of the pasta water before draining the rest, then mix the pasta well into the sauce.
- Add a few splashes of the reserved pasta water to reach your desired consistency, mixing before adding more. Add the parmesan cheese, mix, check for seasoning, and remove from the stovetop.
- Serve in bowls or on plates, grate over extra parmesan cheese, and garnish with basil, extra virgin olive oil and cracked black pepper. Dig in.
