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Pasta Alla Vodka

Print Recipe
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 781kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Cook the tomato paste for the full 5 minutes until it turns deep red and starts to release its oil — this step caramelises the paste and builds most of the sauce's depth, so don't rush past it.
Let the vodka bubble and cook off for the full minute after deglazing — this softens its raw bite while keeping the flavour it adds to the sauce.
Add the pasta water gradually rather than all at once — it's much easier to loosen the sauce a little at a time than to fix one that's gone too thin.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing — the cream sauce will split and turn grainy once thawed. Reheat gently in a pan over low heat with a splash of milk or cream to loosen the sauce, stirring frequently.
Serving 270gCalories 781kcalCarbohydrates 106.2gProtein 20.1gFat 29.2gSaturated Fat 15.5gPolyunsaturated Fat 1.34gMonounsaturated Fat 4gSodium 87.3mgPotassium 722.8mgFiber 6.1gSugar 11.1gVitamin A 123.5IUVitamin C 10.89mgCalcium 55.8mgIron 5.5mg