Pasta alla Vodka

Pasta alla Vodka

from acozykitchen.com

Pasta alla Vodka is a creamy, tomato-based pasta that is SO delicious. It’s easy to throw together with minimal ingredients—the perfect weeknight dinner. This pasta dish is inspired by Carbone in New York City and Jon & Vinny’s in Los Angeles.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 yellow onion (peeled and minced)
  • 2 garlic cloves (peeled and minced)
  • Kosher salt
  • 6 ounces tomato paste
  • 1/4 teaspoon crushed red pepper flakes
  • 3 ounces vodka
  • 1 1/4 cup heavy cream
  • 1 pound pasta of choice (I like tubular pasta in this application)
  • 1/2-3/4 cup pasta water (reserved)
  • 2 ounces finely grated Parmesan-Reggiano (plus more as garnish)
  • 2 tablespoons unsalted butter (straight from the fridge)
  • Minced Italian parsley (as garnish)

Directions

  1. 1

    In a large saucepan, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and a pinch of kosher salt. Cook until softened, about 5 minutes.

  2. 2

    Pour in the tomato paste, along with the red pepper flakes, and cook it until the tomato paste turns a really dark red color, about 3 minutes. Add the vodka and let it sizzle and allow the vodka to cook off a bit, about 1 minute.

  3. 3

    Pour in the heavy cream and mix it until smooth. Turn off the sauce. Now, we’re gonna boil the pasta!

  4. 4

    Bring a pot of salted water to a boil. You want the water as salty as the sea. Pour in the pasta and cook it until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.

  5. 5

    Turn the heat up on the sauce to medium. Pour in 1/2 cup pasta water, along with the grated Parmesan-Reggiano and give it a taste. Add salt to taste. I added a pinch or two. Pour in the pasta and then add in the cold butter. Mix it vigorously for 1 minute, until thick and luscious.

  6. 6

    Garnish with grated Parmesan-Reggiano and some minced Italian parsley.