Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vodka Pasta Recipe
This Vodka Pasta, or Penne alla Vodka, tastes prefer it got here straight from a comfortable Italian trattoria. The key lies within the tomato-cream Vodka Sauce. It’s wealthy, silky, and just a bit bit fancy due to a splash of vodka, but useless straightforward. I’m fully besotted!
Late to the Vodka Pasta celebration!
I really feel like this was the viral pasta about 5 years in the past. I vaguely bear in mind a lot of cool younger folks and rad cooks making it.
Naturally, I missed the development as a result of I’m simply not hip sufficient to maintain up! 😅 So I solely made it for the primary time a couple of weekends in the past and understood the hype. The sauce is wealthy and velvety, and tastes way more luxurious than the brief elements listing would recommend. And I think about the usage of vodka provides it further street-cred with the youthful technology.
In the meantime, this un-hip dork is extra happy over the comfort of utilizing an entire packet of pasta and a whole tub of tomato paste – fairly useful!
All jokes apart although, vodka is the magic. Like wine in cooking, it provides depth and complexity that takes a easy cream and tomato sauce into wow territory. However, it doesn’t style alcoholic in any respect! (Until you need it to – simply hold pouring).
What goes in vodka pasta
You’ll see variations round that use each canned tomato or passata and tomato paste, and the ratios of vodka, parmesan and cream are far and wide. However there’s common consensus on the elements that go in, so I don’t use something groundbreaking. Although in surprising information, I strayed from my common trusted sources (NYT Cooking, Ina Garten, Lidia Bastianich and America’s Check Kitchen) by solely utilizing tomato paste as a result of I favor the flavour, with the bonus that it shaves quarter-hour off the cook dinner time. See FAQ under for extra dorky growth chatter!
Substances in Vodka Pasta
Satirically, regardless that vodka is within the identify, that is nonetheless completely value making with out vodka. 🙂 Although I’d substitute with both a slosh of wine or chicken inventory, else the sauce is a little bit too one dimensional.
In case you’re cooking for teenagers, add the vodka earlier so you possibly can completely cook dinner out many of the alcohol. For grown ups, it’s good so as to add it in in direction of the top (don’t fear, gained’t style boozy, however you get extra of the floraly notes).
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Vodka – Use no matter you’ve bought! And now you all know what my go-to is. 🙂 Keep away from flavoured vodkas – unsure now could be the time to make use of that Apple Vodka you had been mad for final summer season!
Substitute with gin (not one too herbaceous although), white wine or for non alcoholic, use chicken inventory/broth as a substitute.
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Pasta – Penne is basic, ziti is mainly the identical (it’s penne, however with ridges), rigatoni can be highly regarded. Although actually, you can also make this with any form pasta – lengthy or brief – and it’s going to be fab. Oh wait – I’d keep away from tiny pasta although, like risoni/orzo, ditalini, dinosaur pasta. I feel there’s an excessive amount of sauce.
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Tomato paste (UK: tomato purée) – I like that this recipe makes use of an entire customary tub of tomato paste! I take advantage of common although “double focus” is ok too. Use the identical quantity as I discover the flavour isn’t any stronger although it does have richer tomato flavour. Nevertheless, we cook dinner off the tomato paste on this recipe which improves the flavour so the standard distinction doesn’t come into play right here.
Observe: US customary tubes are 133g (4.5oz), Aussie tubs and cans are 140g (that is what the recipe requires), and tubes are 130g. That 7g or 10g distinction gained’t damage your dinner, promise! 🙂
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Garlic and onion – Important aromatics for the sauce.
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Cream – Use thickened cream (US: heavy cream, UK: double cream) as it’s a little thicker than common pouring cream. Although truly, any pourable cream ought to work superb on this recipe because it makes use of a lot tomato paste which does a lot of the heavy lifting to thicken the sauce.
Low fats cream will work superb however it can lack the creamy mouthfeel of full fats cream. Cream various – evaporated milk, however once more, it’s even much less creamy mouthfeel than low fats cream.
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Crimson pepper flakes (chilli flakes) – Elective further, I take advantage of 1/2 teaspoon which provides this a beautiful background hum of heat which I actually like on this creamy sauce. Additionally feels a little bit grown up for a grown-up sauce. 🙂
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Parmesan – Provides salt into the sauce that’s extra fascinating than simply utilizing salt. Plus, further for garnish!
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Pinch of parsley for sprinkle, for those who’re feeling fancy.
Easy methods to make Vodka Pasta
The timing of this recipe works nicely so the sauce is prepared as soon as the pasta is cooked. It’s an excellent no stress recipe!
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Boil the pasta in a big pot of salted water for the time per the packet instructions till it’s al dente (simply cooked, not tender and mushy).
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Save pasta water – Simply earlier than draining, give the pasta an enormous stir to agitate the starch (ie make the watery murky) then scoop out 1 cup of the water. We’re going to make use of this when tossing the pasta within the sauce.
💡This can be a key step for making pasta dishes to make the sauce cling to the pasta (and due to this fact ending up in your mouth!) as a substitute of pooling within the base of your bowl. The starch in pasta water emulsifies with the sauce’s fats, naturally thickening it and making it follow the pasta. Cooking science at work!
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Sauté the onion and garlic on medium excessive till translucent, about 1 1/2 minutes. Then cook dinner off the tomato paste. This isn’t a typical step in all vodka sauces however I feel it actually makes a distinction – it takes off the bitter edge and deepens the flavour. It additionally ranges the enjoying discipline whether or not utilizing an excellent Italian model (like Mutti double concentrated tomato paste) or generic manufacturers.
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Simmer – Add the cream, combine to dissolve the tomato paste in, then add the vodka, chilli flakes, salt and pepper. Decrease the warmth to medium so it’s simmering gently and cook dinner for 3 minutes, stirring frequently so the bottom doesn’t catch – necessary, as a result of this cream sauce is thicker than common due to the quantity of tomato paste in it. Then stir the parmesan in till melted (actually takes seconds).
TIPS: In case your pasta isn’t prepared but, flip off the range at this level. Cooking for teenagers? Add the vodka earlier than the tomato paste and cook dinner till principally evaporated to cook dinner out the alcohol.
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Toss toss toss! Add the pasta and 1/2 cup of the reserved pasta cooking water (see step 2 for what this does). Toss on medium warmth for 1 to 1 1/2 minutes or till the pasta is coated within the pasta sauce.
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Serve instantly with a bathe of additional parmesan and a pinch of parsley!
I heat the pasta bowls
I do know it is a random place to speak rant about this, however I wish to heat pasta bowls for creamy pastas – have I discussed this earlier than?? Creamy sauces thicken quick and by the point you’re midway by (particularly for those who spent the primary couple of minutes attacking garlic bread), it’s gone from silky to……. nicely, much less so. By utilizing a heat bowl, you possibly can hold the creamy sauces silky for longer.
So I heat bowls within the microwave whereas the sauce is simmering – 30 seconds for one, 1 minute for 4, then depart them in there till I’m able to serve. A small factor that makes an enormous distinction!
Anyway, sufficient about heat bowls 😅 Hope you give this one a go – basic Italian trattoria meals, made simply at house! – Johnsat x
PS A aspect of Garlic Bread, Mega Italian Salad and Tiramisu will actually make you’re feeling such as you’re at a country Italian restaurant!
Watch tips on how to make it
Ingredients
- 500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
- 2 tsp cooking salt / kosher salt , for pasta cooking water
- 1 1/2 tbsp olive oil
- 1/2 small onion , finely diced (smaller dice than usual is better)
- 2 garlic cloves , finely minced
- 1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
- 1 1/4 cups heavy / thickened cream (UK: double cream – Note 2)
- 1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
- 1/2 tsp red pepper flakes (chilli flakes), 100% optional
- 3/4 tsp cooking salt / kosher salt (halve for table salt)
- Pinch black pepper
- 50g / 1 loosely packed cup freshly grated parmesan , plus more for serving (Note 4)
- 1/2 cup+ pasta cooking water (Note 5)
- 2 tsp parsley , finely chopped, for serving (optional)
Instructions
- Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
- Cook pasta – Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)
- ⭐️ Reserve pasta water – Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
- Sauté – Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).
- Make sauce – Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
- Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 – 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
- Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!
Notes
1. Tomato paste – I use regular, “double concentrate” is fine too, but use the same amount (flavour not any stronger to me though does have richer tomato flavour). Note: US tubes are 133g (4.5oz), Aussie cans & tubs are 140g, tubes are 130g. That 7g or 10g difference won’t ruin your dinner, promise! 🙂
2. Cream – I rarely say this, but low fat cream will work quite well here I think, the tomato paste thickens the sauce.
UK – Your double cream is like our thickened cream in Australia. Single cream works too – the parmesan and pasta water will thicken it.
3. Vodka – Like wine in cooking, vodka adds depth and complexity without leaving an alcoholic taste. You can swap it with a neutral gin or deglaze the pan with 1/2 cup dry white wine after the tomato paste. For alcohol-free, use chicken stock – it won’t give the same flavour but adds depth. Without, the sauce would be flat.
Cooking for kids? Add the vodka before the tomato paste and simmer to reduce by half to cook out the alcohol more thoroughly. It won’t cook out completely though so if you can’t consume any alcohol at all (for example, medical reasons), use the stock substitution.
4. Freshly grated parmesan – Use a fine grater like a microplane and avoid pre-grated, which doesn’t melt smoothly and can make sauces grainy. 1 cup of parmesan may sound like alot but it’s not, it’s only a small 50g/1.75oz piece ((~4cm/1.6″ cube) which increases massively in volume when finely shredded.
5. Pasta cooking water – key for pasta cooking! It increases the sauce volume so it’s not overly rich, and helps it cling to the pasta instead of pooling. The starch in pasta water emulsifies with the sauce’s fat, naturally thickening it. Cooking science at work!
* I like to use warmed pasta bowls as it prolongs the life of creamy pastas (30 seconds on high in the microwave for 1 bowl, 1 minute for 4 bowls).
Leftovers – Keeps 3 to 4 days in the fridge, actually keeps better than most creamy pastas because the sauce is thicker. Microwave reheating is best, give it a good stir and splash of water if needed to loosen.
Nutrition per serving assuming 5 servings, reduce by 95 cal per serving if you use low fat cream instead (see Note 2).
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