Pasta Alla Vodka
Ingredients
- Kosher salt
- 1 pound rigatoni or penne pasta
- 2 tablespoons olive oil
- 4 ounces diced pancetta
optional
- 1 medium yellow onion
finely chopped
- 2 garlic cloves
finely chopped
- 1/2 teaspoon red-pepper flakes
- 3/4 cup vodka
- 1 can crushed tomatoes
28-ounce
- Freshly ground black pepper
- 3/4 cup heavy cream
- 1/4 cup grated Grana Padano or Parmesan cheese
plus more for serving
- 1 tablespoon roughly chopped fresh oregano
- 2 tablespoons roughly chopped Italian parsley
Directions
- 1
Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- 2
Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- 3
Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- 4
Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Pasta Alla Vodka
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that comforting, restaurant-quality pasta alla vodka without the fuss of reservations or takeout? This beloved Italian-American classic brings dinner to your table in just 30 minutes, delivering authentic flavors with an irresistible creamy tomato sauce you'll adore.
This recipe works wonders because it’s incredibly easy to assemble, proving that delicious, satisfying meals don't require hours in the kitchen. The optional pancetta elevates the dish with a wonderful salty smokiness, but even without it, you're guaranteed a quick and flavorful experience that feels both indulgent and effortless.
What you can expect is a rich, velvety sauce coating every piece of rigatoni or penne, offering a delightful chewiness. The finely chopped yellow onion and garlic provide a sweet aromatic base, perfectly balanced by the subtle warmth of red-pepper flakes. The vodka melds seamlessly with the crushed tomatoes and heavy cream, creating a smooth, vibrant sauce that's both comforting and sophisticated. Finishing with fresh Grana Padano or Parmesan, along with bright oregano and parsley, ensures every bite is packed with fresh, herbaceous notes.
Customization & Variations
- Pancetta: While diced pancetta adds a fantastic salty smokiness, you can easily omit it for a delicious vegetarian version. The dish remains incredibly flavorful on its own.
- Pasta Shape: Rigatoni or penne are called for, but most tubular pasta shapes would work well to catch all that luscious sauce.
- Cheese: The recipe suggests Grana Padano or Parmesan, both excellent choices for their salty, nutty depth. Feel free to use whichever hard, aged Italian cheese you prefer.
Serve this elegant pasta alla vodka as the star of your meal, perhaps with some Puccini playing softly in the background and a bottle of red wine. It’s also delightful alongside a crisp Caesar salad or warm, crusty garlic bread, promising a more relaxed dining experience than any local red-and-white checkered-tablecloth joint.