Vodka Sauce Pasta. We make it often….easy and great

Ingredients

• 1 tablespoon Olive Oil (extra virgin)
• 1 tablespoon Unsalted Butter (softened)
• 1 whole Shallot (finely minced)
• pinch Salt (for seasoning)
• 1 teaspoon Red Chili Flakes
• 2 cloves Garlic (minced)
• 1 tube Tomato Paste (about 6 oz)
• 4 cups Water (for boiling pasta)
• 12 ounces Pasta Shells (dry)
• 2 ounces Vodka (good quality)
• 1 cup Heavy Cream (cold)
• little Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped)
• 2 tablespoons Fresh Basil (chopped)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Unsalted Butter (additional, cut into cubes)
• 2 tablespoons Pasta Water (reserved from cooking pasta)

Instructions

1. Prep Ingredients

   Finely mince the shallot and garlic, chop parsley and basil, and grate the Parmesan cheese. Measure out all liquids and spices.

   Time: PT5M

2. Sauté Aromatics

   Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the minced shallot, a pinch of salt, and 1 tsp red chili flakes. Sauté 3 minutes until softened.

   Time: PT3M

3. Add Garlic

   Add the minced garlic and cook 1 minute until fragrant, being careful not to let it brown.

   Time: PT1M

4. Incorporate Tomato Paste

   Stir in the tube of tomato paste and cook 2 minutes, allowing it to caramelize slightly.

   Time: PT2M

5. Boil Pasta

   Meanwhile, bring 4 cups of water to a rolling boil in a large pot. Add a generous pinch of salt and a drizzle of olive oil, then add the pasta shells. Cook al dente according to package, about 10 minutes.

   Time: PT10M

6. Add Vodka

   When the pasta is nearly done, pour 2 ounces of vodka into the skillet. Simmer 2 minutes to reduce the alcohol.

   Time: PT2M

7. Create Creamy Sauce

   Stir in 1 cup heavy cream, a big pinch of salt, and a little freshly ground black pepper. Simmer 3 minutes, stirring, until the sauce thickens slightly.

   Time: PT3M

8. Finish Sauce with Herbs and Cheese

   Add the chopped parsley, basil, and 1 cup grated Parmesan. Stir until the cheese melts and the herbs are evenly distributed.

   Time: PT1M

9. Combine Pasta and Sauce

   Drain the pasta, reserving 2 tbsp of the cooking water. Add the pasta to the skillet, toss in the additional 2 tbsp butter and the reserved pasta water. Cook 2 minutes, stirring, until the pasta is coated and glossy.

   Time: PT2M

10. Plate and Serve

    Transfer the pasta to serving plates, top with extra grated Parmesan and a sprinkle of fresh parsley. Serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

55 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Shallot: yellow onion
• Instead of Red Chili Flakes: crushed red pepper
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Tomato Paste: crushed tomatoes (use less)
• Instead of Pasta Shells: penne
• Instead of Vodka: white wine
• Instead of Heavy Cream: half-and-half (use more)
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Unsalted Butter: margarine

Equipment Needed

• Large Pot
• Colander
• Skillet
• Wooden Spoon
• Measuring Spoons
• Measuring Cup
• Chef's Knife
• Cutting Board
• Grater

Critical Steps — Do Not Skip

• Step 6 – Adding vodka and reducing it
• Step 7 – Incorporating heavy cream without curdling
• Step 9 – Tossing pasta with butter and pasta water to achieve a silky coating

Chef Tips from the Video

• Use a high‑quality Parmesan and grate it fresh for the best flavor and texture.
• Reserve more pasta water than you think you’ll need; it’s the secret to a glossy sauce.
• A pinch of sugar can balance acidity if the tomato paste tastes too sharp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if needed.

Freezer: Not recommended; the cream may separate after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The vodka‑cream sauce can be prepared up to 2 days ahead; store in the refrigerator and gently reheat, adding a little milk if it thickens.
• Cook the pasta al dente, rinse briefly with cold water, and toss with a drizzle of oil; combine with the reheated sauce just before serving.

Frequently Asked Questions