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!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons salted butter
- 1 pound rigatoni pasta
- 1/2 of 1 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 ½ cups heavy / whipping cream
- 1/4 cup reserved pasta water
- 1 ¼ 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 ¼ cup of pasta water before draining.
- Meanwhile, add the oil and butter to a skillet over medium heat. Sauté 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.