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Delicious creamy pasta alla vodka topped with fresh herbs and served in a bowl.

Creamy Pasta alla Vodka

This creamy vodka pasta dish is a quick yet impressive meal, perfect for cozy nights in. It combines simple ingredients with a rich tomato and vodka sauce that clings to the pasta beautifully.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces penne pasta Can substitute with rigatoni, shells, or spaghetti.
Sauce Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon butter Add for richness.
  • 4 cloves garlic, minced Adjust based on preference.
  • 2 tablespoons tomato paste For depth of flavor.
  • 14 ounces crushed tomatoes One can.
  • 0.25 cups vodka No need for fancy vodka.
  • 0.5 to 0.75 cups heavy cream Adjust for creaminess preference.
  • 0.5 cups Parmesan cheese, freshly grated For best flavor.
  • 1 teaspoon red pepper flakes Optional for a bit of heat.
  • to taste salt and black pepper
  • to taste basil, fresh or dried Fresh is ideal but dried works in a pinch.

Method
 

Cooking the Pasta
  1. Salt your water well and boil the pasta until slightly firm in the center. Before draining, scoop out about 1 cup of the pasta water and set aside.
Making the Sauce
  1. In a large pan over medium heat, warm the olive oil and butter. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  2. Stir in the tomato paste and cook for 2 to 3 minutes until it turns a deeper color.
  3. Pour in the vodka and let it bubble for 1 to 2 minutes, until mellowed.
  4. Add the crushed tomatoes, a pinch of salt, pepper, and red pepper flakes. Simmer for 8 to 10 minutes.
  5. Lower the heat and stir in the heavy cream. Mix until the sauce takes on a blush color. Add parmesan and adjust salt to taste.
  6. Toss the drained pasta into the sauce. Add reserved pasta water slowly until the sauce coats the pasta evenly. Finish with fresh basil and extra parmesan.

Notes

This recipe is flexible; use pasta water to adjust sauce consistency. If you don’t have vodka, try a squeeze of lemon for brightness. Cook tomato paste to deepen flavor.