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Vodka Pasta
30 min.
Medium
Medium
Vodka pasta (Italian-American Style) is a classic creamy dish with a rich tomato base and a subtle kick of vodka that enhances the flavors. It’s smooth, comforting, and perfect for an elegant yet easy meal.
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Penne pasta
(14 oz) (400 g) penne pasta
Butter
2 tablespoons butter
Olive oil
1 tablespoon olive oil
Garlic cloves (minced)
3 garlic cloves, finely minced
Onion finely chopped
1/2 small onion, finely chopped
Vodka
1/2 cup (120 ml) vodka
Tomato purée
1 cup (240 ml) tomato purée or crushed tomatoes
Heavy cream
1/2 cup (120 ml) heavy cream
Grated parmesan cheese
1/2 cup grated Parmesan cheese
Salt
Salt to taste
Black pepper
Black pepper to taste
Red pepper flakes
Red pepper flakes (optional)
Fresh basil leaves
Fresh basil for garnish
30 min.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Melt butter with olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until it has softened. Stir in the garlic and cook for 1 minute, being careful not to burn it.
Pour in the vodka and let it simmer for 2–3 minutes to cook off the alcohol. This step is used to enhance and balance the tomato flavor.
Stir in the tomato purée. Simmer for 5–7 minutes until the mixture is slightly thickened.
Lower the heat and add the heavy cream. Mix until the sauce is smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
Add the cooked pasta to the sauce. Use the reserved pasta water if needed to loosen the sauce. Toss until the pasta is well coated.
Stir in Parmesan cheese until it is melted. Serve hot and garnish with fresh basil.
Use a decent-quality vodka for the best flavor; there is no need for a premium brand. Do not skip the vodka, as it helps to emulsify and deepen the sauce. You can add grilled chicken or shrimp if you want extra protein.
Serving:
4
30 min.
Medium
Medium
Vodka pasta (Italian-American Style) is a classic creamy dish with a rich tomato base and a subtle kick of vodka that enhances the flavors. It’s smooth, comforting, and perfect for an elegant yet easy meal.
Penne pasta
(14 oz) (400 g) penne pasta
Butter
2 tablespoons butter
Olive oil
1 tablespoon olive oil
Garlic cloves (minced)
3 garlic cloves, finely minced
Onion finely chopped
1/2 small onion, finely chopped
Vodka
1/2 cup (120 ml) vodka
Tomato purée
1 cup (240 ml) tomato purée or crushed tomatoes
Heavy cream
1/2 cup (120 ml) heavy cream
Grated parmesan cheese
1/2 cup grated Parmesan cheese
Salt
Salt to taste
Black pepper
Black pepper to taste
Red pepper flakes
Red pepper flakes (optional)
Fresh basil leaves
Fresh basil for garnish
30 min.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.
Melt butter with olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until it has softened. Stir in the garlic and cook for 1 minute, being careful not to burn it.
Pour in the vodka and let it simmer for 2–3 minutes to cook off the alcohol. This step is used to enhance and balance the tomato flavor.
Stir in the tomato purée. Simmer for 5–7 minutes until the mixture is slightly thickened.
Lower the heat and add the heavy cream. Mix until the sauce is smooth and creamy. Season with salt, pepper, and optional red pepper flakes.
Add the cooked pasta to the sauce. Use the reserved pasta water if needed to loosen the sauce. Toss until the pasta is well coated.
Stir in Parmesan cheese until it is melted. Serve hot and garnish with fresh basil.
Use a decent-quality vodka for the best flavor; there is no need for a premium brand. Do not skip the vodka, as it helps to emulsify and deepen the sauce. You can add grilled chicken or shrimp if you want extra protein.
Serving:
4
