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Vodka Pasta Recipe

Recipe by Pedro M. A. Neves

Vodka Pasta is a classic Italian-American dish featuring penne or rigatoni coated in a silky pink sauce made from tomatoes, cream, and a splash of vodka that enhances the tomato flavor and adds subtle depth. The vodka cooks off completely, leaving behind a sophisticated, balanced sauce that's neither too acidic nor too heavy. This elegant yet simple dish comes together in under 30 minutes, making it perfect for weeknight dinners or entertaining guests.

Ingredients

• 400 g penne or rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (400 g / 14 oz) crushed tomatoes
• 60 ml (1/4 cup) vodka
• 120 ml (1/2 cup) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 30 g (1 oz) freshly grated Parmigiano-Reggiano cheese
• 8-10 fresh basil leaves
• 2 tablespoons unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120 ml (1/2 cup) of pasta water before draining.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, stirring constantly to prevent browning.

3. Pour the vodka carefully into the skillet with the garlic. Allow it to simmer for 1-2 minutes so the alcohol evaporates and the flavor mellows.

4. Add the crushed tomatoes to the skillet, stirring well to combine with the garlic and oil. Reduce heat to medium-low and simmer for 6-8 minutes, allowing the tomatoes to break down and the flavors to meld.

5. Reduce heat to low and pour in the heavy cream, stirring gently and constantly for 1-2 minutes until the sauce reaches a uniform pale pink color. Season with salt, black pepper, and red pepper flakes to taste.

6. Add the cooked, drained pasta directly to the sauce along with 2-3 tablespoons of reserved pasta water. Toss gently but thoroughly to coat all pasta evenly, adding more pasta water if the sauce seems too thick.

7. Remove the skillet from heat and stir in the cold butter until fully incorporated, which adds a glossy finish and enriches the sauce further.

8. Divide the pasta among four bowls or plates. Garnish generously with grated Parmigiano-Reggiano cheese and torn fresh basil leaves. Serve immediately while hot.

Substitutions

• For a dairy-free version, replace heavy cream with 120 ml (1/2 cup) of full-fat coconut milk or cashew cream for a similar creamy texture.
• Use dry white wine instead of vodka if preferred; the flavor will be slightly different but equally delicious.
• Substitute regular penne with gluten-free pasta, whole wheat pasta, or legume-based pasta to match dietary preferences.
• For a lighter version, reduce cream to 60 ml (1/4 cup) and increase reserved pasta water to compensate.

Tips

• Quality matters: use San Marzano tomatoes when possible, as they are less acidic and sweeter than standard canned varieties.
• Do not skip reserving pasta water—its starch helps emulsify the sauce and create a silky coating rather than a separated, watery consistency.
• Avoid boiling the cream once added; excessive heat can cause it to break or curdle. Keep the temperature low and stir frequently.
• Taste and adjust seasoning just before serving. The cheese and pasta water will slightly dilute flavors, so season conservatively at first.

Vodka Pasta, or Penne alla Vodka, originated in Italy during the 1970s-1980s as a modern innovation combining traditional Italian tomato sauce with a contemporary twist. Despite its name, this dish is as much Italian as it is Italian-American, popular in both Rome and New York, and has become a staple of Italian cuisine worldwide.

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