Italian·non-vegetarian·easy

Pasta alla Vodka

Name: Pasta alla Vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Rigatoni pasta; 3 tbsp Tomato paste; 150ml Heavy cream; 60ml Vodka; 2 Shallots; 4 Garlic cloves; 2 tbsp Butter; 60g Parmesan; 1 tsp Chilli flakes; handful Fresh basil

This rich and velvety Pasta alla Vodka delivers a perfect balance of tangy tomatoes, a subtle kick from chili flakes, and a luxurious creaminess that clings to each bite of al dente rigatoni. The sauce, infused with a splash of vodka that deepens the flavor without overpowering, is elevated by caramelized shallots and garlic, creating a dish that’s far more than the sum of its parts. Worth making for its restaurant-worthy taste and effortless elegance, it’s a weeknight meal that feels indulgent without demanding much time or skill.

30 min(prep 10 + cook 20)

4 servings

580 kcal

4.9

Ingredients

Nutrition

580 kcalper serving

Directions

1
Cook rigatoni in well-salted boiling water until al dente. Reserve 1 cup of pasta water.
2
Melt butter in a large pan, add finely diced shallots and cook until soft.
3
Add minced garlic and chilli flakes, cook 1 minute.
4
Add tomato paste and cook stirring for 2 minutes until it darkens slightly.
5
Pour in vodka and let it bubble for 2 minutes to cook off the alcohol.
6
Add cream, stir and simmer for 3 minutes.
7
Add pasta and a splash of pasta water, toss to coat.
8
Finish with parmesan and fresh basil.

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