Creamy Pasta alla Vodka in Under 60 Seconds!

Ingredients

• 400 g Penna Pasta (dry, any short pasta shape works)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 1 small Yellow Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 1/2 cup Vodka (good quality, 80 proof)
• 1 cup Tomato Puree (smooth, no added herbs)
• 1/2 cup Heavy Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tsp Sea Salt (adjust to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 1/4 tsp Red Pepper Flakes (optional, for heat)
• 6 leaves Fresh Basil Leaves (torn for garnish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente, about 9‑10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.

   Time: PT12M

   Temperature: boiling

2. Sauté Aromatics

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes. Add the minced garlic and cook an additional 30 seconds, being careful not to brown it.

   Time: PT5M

   Temperature: medium

3. Add Vodka and Reduce

   Pour the vodka into the skillet, stirring to deglaze. Increase the heat to medium‑high and let the vodka reduce by half, about 3 minutes, until the liquid takes on a bright orange hue.

   Time: PT3M

   Temperature: medium‑high

4. Create the Tomato Base

   Stir in the tomato puree, season with salt, black pepper, and red pepper flakes if using. Simmer the mixture for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium

5. Finish with Cream

   Reduce the heat to low and slowly whisk in the heavy cream until the sauce is smooth and glossy. Cook for another 2 minutes; do not let the sauce boil vigorously.

   Time: PT2M

   Temperature: low

6. Add Cheese and Adjust Seasoning

   Stir in the grated Parmesan until melted. Taste and adjust salt or pepper as needed.

   Time: PT1M

   Temperature: low

7. Combine Pasta and Sauce

   Add the drained penne to the skillet, tossing to coat evenly. If the sauce is too thick, thin it with a little more reserved pasta water until it clings to the pasta.

   Time: PT2M

   Temperature: low

8. Serve

   Plate the pasta, garnish with torn basil leaves and an extra sprinkle of Parmesan. Serve immediately.

   Time: PT0M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

70g

Fat

22g

Fiber

4g