Pasta Alla Vodka
Pasta Alla Vodka is one of those creamy, comforting, and downright indulgent pasta dishes that always hits the spot. With its silky tomato-cream sauce kissed by just a splash of vodka, this recipe is the perfect mix of bold and smooth. Whether you’re whipping up a cozy dinner or treating yourself to something a little fancier on a weeknight, this one absolutely delivers.
This recipe holds a special place in our kitchen because it strikes the perfect balance between simplicity and luxury. The vodka gives it just enough bite to elevate the flavors, while the cream rounds everything out with a lush texture. Plus, it only takes about 20 minutes from start to finish, so it’s definitely one of our go-to’s when we want something that feels a little fancy without the fuss.
If you’re loving this recipe, you might also enjoy our Chicken and Corn Pasta, Creamy Spinach Pasta, or this crowd-pleasing Greek Tortellini Pasta Salad.
Table of contents
Why You’ll Love This Recipe
- Quick and easy: Ready in just 25 minutes, making it perfect for busy weeknights.
- Luxuriously creamy: The combo of tomato sauce and heavy cream creates the dreamiest sauce.
- Just a hint of vodka: Adds a depth of flavor without overpowering the dish.
- Restaurant-quality at home: It tastes like something you’d get at a high-end Italian bistro.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This Pasta Alla Vodka recipe is made with simple pantry staples that come together in the most magical way. You’ll need a short pasta (like Mafalda Corta or penne), olive oil, butter, a shallot, garlic, tomato sauce, heavy cream, and of course—vodka. Don’t forget the fresh basil and parmesan for that perfect finishing touch.
Variations
- Spicy version: Add crushed red pepper flakes when sautéing the garlic for a little heat.
- Vegan twist: Use coconut cream and vegan butter, and skip the cheese.
- Protein boost: Stir in cooked chicken, shrimp, or pancetta.
- No vodka option: Sub in a splash of white wine or skip the alcohol altogether.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sauté shallots in olive oil and butter until golden.
- Add garlic, salt, pepper, and cook briefly.
- Stir in vodka and let cook down.
- Add tomato sauce and simmer until thickened.
- Stir in heavy cream and heat through.
- Toss with cooked pasta and garnish with basil and parmesan.
Expert Tips
- Use a mid-range vodka for the best flavor balance.
- Don’t overcook the garlic, it only needs about 30 seconds.
- Simmer the tomato sauce until it’s really thick before adding cream.
- Fresh basil and good parmesan make a huge difference in flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can either skip it or use a splash of white wine for a similar depth of flavor.
Short pasta like penne, rigatoni, or Mafalda Corta holds the sauce beautifully.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pasta Alla Vodka
Equipment
- large pot
- medium saucepan
Ingredients
- 8 ounces dry pasta of choice Mafalda Corta shown
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 shallot finely minced
- 3 garlic cloves finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vodka
- 8 ounces tomato sauce
- ¾ cup heavy cream
- Fresh basil
- Parmesan Cheese
Instructions
- Cook and drain pasta according to directions on the package.
- In a medium sized saucepan, place the olive oil, butter and minced shallot.
- Over medium heat, cook the shallot 2-3 minutes, just until it starts to turn golden.
- Add in the garlic, salt and pepper. Stir and cook for about 30 seconds.
- Add in the vodka and cook for another 30 seconds.
- Add in the tomato sauce and lower the heat to let the sauce simmer for 5-10 minutes over low heat until the tomato sauce reduces by half. It should resemble a thick paste.
- Slowly pour in the heavy cream and cook for 2-3 minutes until the sauce is heated through.
- Add the cooked pasta and stir to coat the pasta.
- Serve hot, garnished with fresh basil and freshly grated parmesan cheese.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
