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Creamy Vodka Pasta

Creamy Vodka Pasta Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup tomato paste
  • 1/3 cup vodka
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, cold and cut into pieces
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup reserved pasta water

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Cook the onion until softened, about 4 minutes. Add the garlic and red pepper flakes, cooking 30 seconds until fragrant.
  2. Stir in the tomato paste and cook 2 minutes until darkened. Pour in the vodka, scrape up browned bits, and let it bubble for 1 minute.
  3. Reduce heat to low. Slowly stir in the heavy cream and simmer 5 to 7 minutes until the sauce thickens and coats a spoon.
  4. Meanwhile, cook the penne in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  5. Add the pasta to the sauce with the butter and most of the Parmesan. Toss with tongs, adding pasta water as needed until glossy. Serve with remaining cheese and black pepper.

Notes

If your cream is cold from the fridge, let it sit out for 10 minutes or warm it slightly before adding. This helps prevent curdling. For meal prep, make the tomato base through the vodka step, cool, and refrigerate. Reheat and finish with cream and butter just before serving.