Pasta Alla Vodka
This quick and creamy Pasta Alla Vodka recipe is ready in just 25 minutes! A restaurant-quality dish you can make at home with pantry staples.
Servings 4 Servings
Calories 427kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
*It is not necessary to use the most expensive vodka, Absolut is the brand I used, but don’t use the least expensive vodka as the sauce will not be as smooth
Nutrition
Serving: 1Serving | Calories: 427kcal | Carbohydrates: 49g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 643mg | Potassium: 376mg | Fiber: 3g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg