Pasta alla vodka

Ingredients

• 2 tbsp Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 small Yellow Onion (about 100 g, minced)
• 2 tbsp Tomato Paste (concentrated tomato paste)
• ½ tsp Red Pepper Flakes (adjust for heat preference)
• ¼ cup Vodka (good quality, 80 proof)
• 1 cup Heavy Cream (full‑fat for richness)
• 12 oz Rigatoni Pasta (about 340 g, uncooked)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tbsp Unsalted Butter (cut into small pieces, room temperature)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Aromatics

   Mince the garlic cloves and finely dice the onion. Set aside.

   Time: PT5M

2. Sauté Garlic and Onion

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and onion, sauté until softened and fragrant, about 3–4 minutes.

   Time: PT4M

   Temperature: medium heat

3. Add Tomato Paste and Chili Flakes

   Stir in 2 tbsp tomato paste and ½ tsp red pepper flakes. Cook for another 1 minute to caramelize the paste.

   Time: PT1M

   Temperature: medium heat

4. Deglaze with Vodka

   Carefully pour in ¼ cup vodka. Let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.

   Time: PT2M

   Temperature: medium heat

5. Add Heavy Cream

   Reduce heat to low and stir in 1 cup heavy cream. Simmer gently for 3–4 minutes until the sauce thickens slightly.

   Time: PT4M

   Temperature: low heat

6. Cook Pasta

   While the sauce is simmering, bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook al dente according to package directions (usually 10–11 minutes). Reserve ½ cup pasta water before draining.

   Time: PT11M

   Temperature: boiling

7. Combine Pasta and Sauce

   Add the drained rigatoni to the skillet with the vodka‑cream sauce. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches a glossy consistency.

   Time: PT2M

   Temperature: low heat

8. Finish with Cheese and Butter

   Stir in ½ cup grated Parmesan and 2 tbsp butter until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.

   Time: PT2M

   Temperature: low heat

9. Serve

   Plate the pasta, drizzle any remaining sauce over the top, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g