pasta alla vodka

This Pasta alla Vodka is perfect for a quick weeknight dinner with an easy and creamy tomato and vodka sauce, topped with bacon and Parmesan cheese!

Pasta alla Vodka

pasta (I used mini shells)

olive oil

onion

garlic (minced)

vodka

nutmeg (ground)

red pepper flakes

salt and pepper

tomato puree ((1 can))

half and half (or heavy cream)

bacon (chopped and fried)

Parmesan cheese (freshly grated)

parsley (for garnish)

Cook pasta: Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve some of the pasta water, just in case we need it to thin out the sauce.

Make vodka sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes until it softens and becomes translucent.

Add the garlic and cook for another 30 seconds until it becomes aromatic.

Add the vodka, stir and cook for a couple minutes until the almost all of the vodka has cooked down. Stir in the nutmeg, red pepper flakes, salt and pepper.

Add the tomato puree to the skillet, then stir in the half and half or heavy cream. Bring to a boil.

Stir in pasta: Stir in the cooked pasta, bacon and the Parmesan cheese. If the sauce is too thick and the pasta has soaked up all the sauce, add some of the reserved pasta water.

Garnish and serve: Garnish with parsley and serve.

https://content.jwplatform.com/videos/0jcJqZcL.mp4

Ready in 20-minutes, these soft, pillowy potato gnocchi are the perfect vessel for a rich, vodka tomato sauce spiked with the iconic flavor of OLD BAY&reg; Vodka.

Gnocchi alla OLD BAY® Vodka

butter

garlic very finely chopped or grated

tomato paste

OLD BAY® Vodka

heavy cream

tsps old bay seasoning

(16 oz) potato gnocchi

bread

step 1

Cook gnocchi as directed on package, reserving 1/4 cup pasta water. Set aside.

step 2

Melt butter in large deep saucepan on medium-high heat. Add garlic; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute until deep, dark red in color. Stir in OLD BAY® Vodka until blended. Whisk in heavy cream. Bring to simmer; cook and stir until smooth and slightly thickened, about 2 to 3 minutes. Stir in OLD BAY® Seasoning and reserved pasta water until well blended. Remove from heat.

step 3

Stir in gnocchi, tossing to coat well with sauce. Serve with crusty bread for dipping.Test Kitchen Tips: •Add 1/2 pound cooked shrimp to transform this recipe into an easy main dish. •Not feeling gnocchi? Swap in penne or your favorite short pasta.

Pasta in vodka sauce is a really easy 'from scratch' sauce to make with your most basic ingredients. Plus it's on the table in about 25 minutes or less.

Penne Alla Vodka Recipe

penne, rigatoni, or ziti

parmesan cheese

tomato paste (about 4.5 ounces)

shallot, finely chopped

garlic,

basil

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining and set aside.

Meanwhile, in a large skillet over medium heat, melt butter with olive oil. Add shallot and garlic and cook, stirring constantly, for about 4 minutes or until very tender. Do not burn!

Add tomato paste, red pepper flakes, and vodka. Stir until paste fully coats the shallots and garlic. Cook for about 3-4 minutes, stirring occasionally.

Add 1 cup of pasta water. Stir until smooth. Bring sauce to a simmer, add cream, and turn off the heat. Season with salt and pepper, to taste. Fold in the pasta until fully coated in the sauce. Add parmesan cheese and continue to toss/mix.

Add additional reserved pasta water as needed (a little at a time) if the sauce is too thick. I like a creamy sauce that is just thick enough to really coat the pasta without being too runny. I usually just do 1 cup total.

Serve garnished with more Parmesan and chopped fresh basil.

Just made this recipe and it is absolutely delicious! Would highly recommend.

Recipe video above. I think this was THE viral pasta about 5 years ago - but I totally missed the trend (not cool enough 😅). While the young probably love that it&#39;s got vodka in it, I love it because you get to use a whole packet of pasta and a whole tub of tomato paste - no measuring, no waste!Jokes aside, vodka adds depth and almost floral-like notes into the sauce without tasting boozy, and though not a standard step, cooking off the paste really lifts the flavour and cuts the sourness. Makes regular taste just as good as the pricier double-concentrate paste!

Penne alla Vodka

tsp cooking salt / kosher salt (,

garlic (, finely minced)

heavy / thickened cream

vodka (, or chicken stock/broth

tsp red pepper flakes ((chilli flakes), 100% optional)

salt

black pepper

cup+ pasta cooking water ((Note 5))

parsley

Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&amp;P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!

ABBREVIATED:

Cook pasta - Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente. (Meanwhile cook the sauce)

⭐️ Reserve pasta water - Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.

FULL RECIPE:

Sauté - Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 1/2 minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour (lower heat if catching on base).

Make sauce - Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.

Toss! Add the pasta and 1/2 cup of the pasta cooking water. Over medium heat on the stove, stir for 1 - 1 1/2 minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.

Serve immediately in warmed pasta bowls* with a dusting of extra parmesan and pinch of parsley. Add a side of garlic bread and big Italian Salad, then finish with Tiramisu for a classic trattoria meal at home!

Vodka sauce:

Quick, easy and delicious, what's not to love about this recipe!  I had to leave the red pepper flakes out because they disagree with my elderly Mom, who lives with us, but I sprinkled them on our servings afterwards.  This will definitely become part of my regular rotation.  Thank you, Nagi!

Made this tonight and it was better than restaurant pasta. Amaaaazing! The fam were raving about it. Thank you Nagi!

I like to cook up some bacon in the pan prior to the garlic and onions and then add that to the simmering sauce and top at end before serving. Been making this for 20+ years and everyone loves it!

I’ve tried cooking vodka pasta before and it tasted uninspiring. I can’t wait to try Nagi’s version though. I love how quick it is to cook. I also think prawns might go well with it too.

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 &amp; Vinny’s in Los Angeles. 

garlic

Kosher salt

pasta water (reserved)

finely grated Parmesan-Reggiano (plus more as garnish)

unsalted butter (straight from the fridge)

Italian parsley (as garnish)

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.

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.

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

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.

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.

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

Omgoodness! 💯 This is downright delicious! I made it for my boyfriend and he raved it was restaurant quality! I doubled the sauce while still only doing a pound of pasta. I paired it with baked butter basil chicken breast (but didn’t not put into the dish). This is definitely going to be in regular rotation! Simply spectacular!

Than you, I made it and babied every step, it was magnificent.♥️👍🏽💃🏻

Too much vodka in recipe tastes like pure vodka

I loved the subtle, refined taste of this pasta! The flavor wasn't overpowering at all and it pairs well any type of drink! Especially rose!

Such a delicious and easy recipe. Felt like I was eating a dish at a restaurant! Have made this recipe a handful of times and can say I don’t need to ever look for a different recipe for vodka sauce!

SO good! my family loved it and wants more!

1 1/4 cups of heavy cream (the one they advertised) is 1,200 Cal - that's not including all of the pasta and other ingredients. That's for two servings. How on Earth is the calorie count under 500 per serving? Doing the math myself and realizing I don't get dessert today because my one serving was closer to 1,000 Cal. RIP. It was delicious though.

Best pasta alla vodka EVER. Going to make this on repeat this fall.

By far the best Pasta Alla Vodka recipe I’ve come across. I will never make it any other way!

This was incredible!  I just made this. Thank you for the recipe.

DELISH! Tasted like restaurant quality! Would definitely make again.

I rarely leave reviews but this was absolutely fantastic! I have made it twice and the second time I forgot to add the vodka. I added it after the cream and let it come to a simmer and then added the Parmesan and pasta water. It was perfect both times. I may have actually liked it better when I added it later! It was perfectly velvety and slightly spicy. Thank you!

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