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The Best Pasta alla Vodka

posted January 29, 2025 by
Cassandra Morris
This Pasta alla Vodka is rich, creamy, and packed with flavor! A velvety tomato-vodka sauce made with garlic, onions, tomato paste, and heavy cream coats every bite of rigatoni, finished with parmesan and fresh basil. It's restaurant-quality but easy enough for a weeknight! Get ready for a new go-to pasta recipe!
Table of Contents
Pasta Alla Vodka Recipe

Pasta alla Vodka Recipe

This Pasta alla Vodka is rich, creamy, and packed with flavor! A velvety tomato-vodka sauce made with garlic, onions, tomato paste, and heavy cream coats every bite of rigatoni, finished with parmesan and fresh basil. It's restaurant-quality but easy enough for a weeknight! Get ready for a new go-to pasta recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 pound rigatoni pasta
  • 1 large yellow onion finely chopped (I use a food processor for an extra, extra fine chop)
  • 8 garlic cloves minced
  • 1/2 cup vodka
  • 2/3 cup tomato paste
  • 1 ยฝ cups heavy / whipping cream
  • 1/4 cup reserved pasta water
  • 1 cup freshly grated parmesan cheese
  • pinch salt & pepper to taste

Instructions

  • Bring a large pot of water to a boil, then generously salt the water. Add the rigatoni pasta and cook according to the package directions until al dente. Reserve a ยผ cup of pasta water before draining.
  • Meanwhile, add the oil and butter to a skillet over medium heat. Sautรฉ the onion and garlic for about 5 minutes or until softened.
  • Pour in the tomato paste and cook it until the tomato paste turns a really dark red color, about 3 minutes.
  • Add the vodka and let the sauce bubble for 30 seconds or so.
  • Slowly whisk in the cream, then reduce the heat to medium-low. Let the sauce warm through for 3-5 minutes, stirring occasionally. It thickens up quickly, usually within a couple of minutes, but you can cook it a bit longer if you prefer a thicker consistency.
  • Stir in a 1/4 cup of reserved pasta water, a pinch or two of salt and the grated Parmesan-Reggiano mixing until the cheese melts and the sauce becomes smooth and creamy.
  • Add the drained pasta to the skillet and toss until fully coated in the sauce.
  • Garnish with freshly grated Parmesan-Reggiano and fresh basil.
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

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Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Never miss a recipe!

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Unsubscribe at any time.

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Cooking dinner doesnโ€™t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

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