Pasta Alla Vodka

5 from 1 vote

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: People

Calories: 1634kcal

Author: Chef Jack Ovens

Place a pot of water onto a high heat and bring to a boil. Generously season with sea salt flakes. Cook the pasta as per your packet instructions.
Heat olive oil in a large pan over medium-high heat. Add in the diced brown (yellow) onion & saute for 3 minutes or until golden and slightly translucent. Add in the minced garlic and saute for 45 seconds.
Add in the tomato paste & dried chilli, 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 in the full fat cream, bring to a simmer then reduce heat to low and simmer for 4-5 minutes, stirring frequently. Turn off heat and check for seasoning.
Add the cooked pasta into the sauce straight from the pot using a kitchen spider or tongs (it's okay to bring over some of the pasta water at this stage). Mix well and reserve 1 cup (250ml) of the pasta water. Mix the pasta into the sauce.
Once mixed, add in a few splashes of the pasta water to create your desired consistency, mixing before adding in more. Add in the parmesan cheese, mix, check for seasoning and remove from the stovetop.
Serve in bowls or on plates, grate over some fresh parmesan cheese & garnish with basil, extra virgin olive oil and cracked black pepper. Dig in.