vodka pasta

Vegan Vodka Sauce with Pasta

pasta

raw cashews

vodka

tomatoes

olive oil (1/4 cup)

garlic

onion

basil (plus more for garnish)

-1 tsp sea salt

Black pepper

Make the most of your pantry staples with this legendary pasta sauce.

Tomato vodka rigatoni recipe

(60 milliliters) extra virgin olive oil

onion, finely chopped

garlic cloves, thinly sliced

tomato paste

(125 milliliters) vodka

(60 milliliters) thickened cream

(40 grams) finely grated parmesan

rigatoni,

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

heavy cream

parmesan cheese

tomato paste (about 4.5 ounces)

shallot, finely chopped

garlic,

butter

olive oil

red pepper flakes

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.

Carbone Spicy Rigatoni Vodka

1 lb Rigatoni boil and drained

3 tbsp olive oil

2 tbsp butter

½ white onion diced

1 Calabrian chili pepper finely

cloves

¼ cup tomato paste

¼ cup vodka

1 cup heavy cream

water

⅓ cup Parmesan cheese

salt

Season a large pot with olive oil and butter on medium heat. Add the onion. Season with a generous pinch of salt and cook for 5 minutes, cook until onions are softened and translucent.

Add the Calabrian chili peppers and garlic and cook for 2 minutes, until fragrant.

Add the tomato paste mix to combine with the other ingredients, cook the tomato paste for approximately 5-7 minutes, letting the tomato paste brown on the bottom of the pan. If the pan is drying up, add a little more olive oil.

Add the vodka into the pan, and scrape up all golden brown bits from the bottom. Mix all of the ingredients together. Adjust the heat to low and add the heavy cream. Stir until combined and let it simmer on low heat.

Add the cooked pasta, 1 cup pasta water and shredded Parmesan to the sauce and stir together. Taste to make sure the levels are salt are to your liking. If you want the sauce to be more &#8220;saucy,&#8221; add more pasta water. Enjoy immediately.

This Vodka Pasta without Vodka recipe comes together in just 30 minutes! Perfect to serve at a family dinner- it&#39;s spicy, creamy, and can be made vegan and gluten-free!

Gigi Hadid Vodka Pasta without Vodka

11 oz (300 gramsr) dried penne pasta (use gluten-free if needed)

yellow onion, finely diced

garlic cloves,

tomato paste ((add more for a deeper flavor, less

soaked cashews OR 1 cup heavy cream

yeast ((optional))

Salt and black pepper

Vegan parmesan

Fill a large pot with at least 4 liters of pasta and add 1 tbsp of salt. Bring to a boil. Add your pasta and cook for 1 minute less than what it says on the packaging. Stirring occasionally. Once ready, remove from the heat and preserve 3 cups of pasta water. Then, drain the pasta and add a drizzle of olive oil to prevent sticking. Set aside.

Pasta

To a pot, or a cast-iron skillet, heat 2 tablespoons olive oil. Once hot, add the diced onion and a pinch of salt and cook on for 5-6 minutes. Make sure to cook on medium heat, so you don&#39;t burn it!

Next, add red chili flakes, tomato paste, and minced garlic and cook for 2-3 minutes, stirring often.

Add 1 cup of pasta water, and a few cracks of freshly ground black pepper. Simmer on low heat for 4-5 minutes.

Sauce

In the meantime, prepare the cashew cream. Add drained cashews to a blender, alongside 1 cup of pasta water. Blend on high until smooth and creamy. Pour into the sauce and mix well.

Add the cooked pasta and nutritional yeast into the sauce and stir until well coated. Cook for 2-3 minutes, adding more pasta water as needed to keep it creamy.

Serve immediately. Top with cheese of choice and some fresh basil ( all optional) and enjoy!

Cashew cream

bingingwithbabish's VODKA PASTA: Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough one to beat on any day of the week.

VODKA PASTA

tbsp kosher salt +

oz dried pasta

tbsp neutral oil

tsp crushed red pepper

ml vodka

pasta water

salt & pepper

oz dried mezzi rigatoni

neutral oil

oz pancetta, diced

garlic cloves, crushed

tsp crushed Calabrian chili peppers

tbsp sundried tomato paste

tomato puree

oz pecorino Romano cheese, grated

To taste freshly ground black pepper

To garnish: chopped basil or parsley

Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.

- 1 tbsp kosher salt + more to taste
- 8 oz dried pasta


While the pasta is cooking, add the oil to a large high-walled skillet over medium heat.

- 2 tbsp neutral oil


Add the onion and cook until translucent, about 3-4 minutes.

- ½ yellow onion finely diced


Add the garlic, tomato paste, and red pepper flakes to the skillet and stir to combine. Continue cooking until the tomato paste deepens in color, about 2 minutes.

- 2 garlic cloves minced or crushed
- ⅜ cup tomato paste
- ½ tsp crushed red pepper


Stir in the vodka and heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coating the pasta.

- 30 vodka
- 90 heavy cream
- reserved pasta water


Turn off the heat and stir in the parmesan cheese. Season the pasta to taste with salt and pepper.

- 1 oz parmesan cheese grated + more to garnish
- salt & pepper to taste


Serve and garnish with more parmesan cheese.

- 1 oz parmesan cheese grated + more to garnish


In a large high-walled skillet, heat oil over medium-high heat. Add the pancetta and cook until the fat has rendered out and the meat is crispy, 3-5 minutes.

- ¼ cup neutral oil
- 4 oz pancetta diced


Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel-lined plate or bowl. Reserve about ¼ cup of the rendered fat in the skillet.

Add the onion to the skillet and cook until translucent, about 3-4 minutes.

- ½ yellow onion finely diced


Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.

- 2 garlic cloves crushed
- 2 tsp crushed Calabrian chili peppers
- 3 tbsp sundried tomato paste


Add the tomato puree to the skillet and stir to combine. Once the mixture is bubbling, turn the heat to medium low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.

- 8 oz tomato puree


Meanwhile, bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.

- 1 tbsp kosher salt + more to taste
- 8 oz dried mezzi rigatoni


Stir in the vodka and heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coating the pasta

- 30 vodka
- 90 heavy cream
- reserved pasta water


Turn off the heat and stir in the parmesan and pecorino cheese. Season the pasta to taste with salt and pepper.

- ½ oz pecorino Romano cheese grated
- ½ oz parmesan cheese grated + more to garnish
- To taste freshly ground black pepper


Serve and garnish with the reserved crispy pancetta, more cheese, and chopped herbs of choice.

- To garnish: chopped basil or parsley


https://www.youtube.com/watch?v=VYDvTNToe3M

Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough one to beat on any day of the week.

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. 

Pasta alla Vodka

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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The most viewed vodka pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine