Quick & Easy Pasta Alla Vodka

Ingredients

• 12 oz Fresh Fettuccine Pasta (fresh, preferably from the refrigerated section)
• 2 Tbsp Olive Oil (extra‑virgin, good quality)
• 1 piece Large Onion (peeled and diced; about 1 cup)
• 1 piece Shallot (peeled and minced)
• 4 pieces Garlic Cloves (peeled and thinly sliced)
• 1/4 cup Fresh Basil Leaves (packed, rolled and sliced into ribbons)
• 1/4 tsp Crushed Red Pepper Flakes (a pinch, optional for heat)
• 2 Tbsp Tomato Paste (concentrated, no added herbs)
• 1/4 cup Vodka (plain, unflavored)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Aromatics and Basil

   Peel the garlic by crushing with the flat side of the knife, then slice thinly. Peel and dice the onion, mince the shallot, and roll the basil leaves into a tight log and slice into thin ribbons. Set everything aside in separate bowls.

   Time: PT5M

2. Boil Pasta

   Fill a large pot with water, bring to a rolling boil, add a generous handful of salt, then add the fresh fettuccine. Cook for 2‑3 minutes or until al‑dente, then reserve ½ cup of the starchy pasta water and drain the rest using a colander.

   Time: PT8M

   Temperature: 100°C

3. Sauté Onion, Shallot, and Garlic

   Heat the olive oil in a large skillet over medium‑high heat. Add the diced onion and minced shallot, sauté 2‑3 minutes until translucent. Add the sliced garlic and crushed red pepper flakes; stir constantly for another 30 seconds, being careful not to let the garlic brown.

   Time: PT3M

   Temperature: 180°C

4. Add Tomato Paste and Deglaze with Vodka

   Stir in the tomato paste, cooking for 1 minute to develop flavor. Carefully pour in the vodka, allowing it to sizzle and deglaze the pan, scraping up any browned bits. Let the alcohol reduce for about 1 minute.

   Time: PT2M

   Temperature: 180°C

5. Incorporate Cream and Simmer

   Reduce the heat to medium‑low and slowly whisk in the heavy cream. Simmer the sauce for 4‑5 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.

   Time: PT5M

   Temperature: 90°C

6. Finish Sauce and Combine Pasta

   Stir in the grated Parmesan cheese, season with salt and freshly ground black pepper to taste, and fold in the basil ribbons. Add the cooked pasta to the skillet, tossing to coat. If needed, thin the sauce with a bit more pasta water until it reaches a silky consistency.

   Time: PT3M

   Temperature: 90°C

7. Plate and Serve

   Divide the pasta among plates, drizzle any remaining sauce from the pan, and garnish with extra Parmesan and a few fresh basil leaves if desired. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Fresh Fettuccine Pasta: Dried fettuccine, Fresh tagliatelle
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Large Onion: yellow onion
• Instead of Shallot: additional onion
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Fresh Basil Leaves: dried basil (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (a pinch)
• Instead of Tomato Paste: crushed tomatoes (1/4 cup)
• Instead of Vodka: white wine (1/4 cup)
• Instead of Heavy Cream: half‑and‑half (1 cup), whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Pot
• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Colander or Fine Mesh Sieve
• Measuring Cups and Spoons
• Microplane or Box Grater
• Small Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Do not let the garlic burn during sautéing
• Deglaze the pan with vodka and allow the alcohol to reduce
• Add the cream slowly and keep the heat low to avoid curdling
• Reserve pasta water before draining and use it to adjust sauce consistency

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for a richer base flavor.
• Choose a clean‑tasting vodka; the flavor carries through the sauce.
• Roll the basil tightly before slicing to create elegant ribbons that stay bright in the sauce.

Troubleshooting

Storage

Refrigerator: Store leftover sauce in an airtight container for up to 3 days.

Freezer: Freeze sauce (without pasta) in a sealed bag for up to 1 month; reheat gently and add fresh pasta when serving.

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

Make-Ahead Tips

• The vodka‑cream sauce can be prepared up to 2 days ahead; cool, refrigerate, and reheat gently with a splash of pasta water before tossing with fresh pasta.

Frequently Asked Questions