Vodka Pasta Recipe

A luscious Italian-American pasta dish featuring a silky tomato‑cream sauce elevated with a splash of vodka for enhanced flavor and smooth emulsification, typically served over hearty pasta like rigatoni or penne.

Why You’ll Love This Recipe

This dish comes together quickly and delivers restaurant-quality richness and depth. The vodka subtly boosts tomato flavor and aids in blending the creamy sauce, while reserved pasta water helps bind everything into a velvety finish. It’s comfort food elevated with flair.Simple Joy+14RecipeTin Eats+14Artofit+14Cooking with Cassandra+1

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Tomato paste (double‑concentrate preferred)

• Olive oil and/or butter

• Onion, finely chopped

• Garlic, smashed or grated

• Crushed red‑pepper flakes

• Vodka

• Heavy cream (warmed with pasta water to prevent breaking)

• Pasta (rigatoni or penne recommended)

• Pasta cooking water

• Parmesan cheese, finely grated

• Salt and pepper to taste

• Fresh basil (for garnish)

directions

1. Heat oil (and butter, if using) in a heavy pot. Sauté onion until translucent, add garlic, and cook briefly.The Australian+5Bon Appétit+5Bon Appétit+5Glamour+5Cooking with Cassandra+5Bon Appétit+5Bon AppétitEverything Delish+1Food52RecipeTin Eats+1

2. Stir in tomato paste and red pepper flakes; cook until the paste darkens and coats the pan.Allrecipes+14Bon Appétit+14Dinner, then Dessert+14

3. Deglaze with vodka, scraping up browned bits. Let the alcohol cook off.RecipeTin Eats+2Wikipedia+2

4. In a separate container, combine heavy cream with hot pasta water to warm it slightly, then slowly stir into the sauce over low heat to avoid breaking.Allrecipes+14Bon Appétit+14Food52+14

5. Cook pasta in salted boiling water until al dente. Reserve some pasta water before draining.Everything Delish

6. Add pasta and a bit of reserved water to the sauce; stir in Parmesan until smooth and glossy. Adjust seasoning, and add more pasta water if needed for consistency.Bon AppétitRecipeTin Eats

7. Serve hot, garnished with fresh basil and additional Parmesan.Bon AppétitCooking with Cassandra

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutesDinner, then Dessert+14Bon Appétit+14Food52+14

Variations

• Add protein: grilled chicken, shrimp, pancetta, or sausage.Allrecipes+14Allrecipes+14Food52+14

• Make it spicy: increase crushed red‑pepper flakes.Cooking with CassandraAllrecipes

• Try smoked or semi-dried tomatoes blended with cream and stock for a gourmet twist.So Much Food+5The Australian+5La Cucina Italiana+5

• Skip vodka (for no‑alcohol versions): substitute with pasta water plus a splash of lemon or broth.Cooking with Cassandra+1

• Vegan twist: use cashew cream or a vegan cream alternative and skip the cheese.La Cucina Italiana

storage/reheating

• Make ahead: Prepare sauce up to a day before. Reheat gently on the stovetop with additional cream before combining with pasta.Cooking with Cassandra

• Storing: Keep leftovers in a sealed container in the refrigerator for up to 4 days.Cooking with Cassandra

• Reheating: Warm over low heat or in a microwave, adding a splash of cream or water to loosen the sauce.

FAQs

What does the vodka do in the sauce?

It enhances and balances tomato flavor and helps emulsify the sauce for a rich, silky texture—all the alcohol cooks off.Artofit+14Food52+14Dine Ca+14Cooking with Cassandra+1

Can I use penne instead of rigatoni?

Yes—penne works well, though rigatoni may hold more sauce.Bon Appétit+1

How can I prevent the sauce from breaking when adding cream?

Warm the cream with hot pasta water before incorporating it slowly into the sauce over low heat.Bon Appétit

Is the alcohol completely gone after cooking?

Most of it evaporates, though minute traces may remain.Wikipedia+1

Can I make this recipe alcohol-free?

Yes—omit the vodka and use pasta water and a squeeze of lemon or broth for depth.Cooking with Cassandra

What cheese should I use?

Freshly grated Parmesan works best for a smooth sauce integration.Bon AppétitCooking with Cassandra

Why use pasta water in the sauce?

It contains starch that helps thicken and bind the sauce to the pasta.GlamourThe Australian

Can I add meat to the dish?

Yes—options like grilled protein, pancetta, or sausage elevate the hearty, satisfying factor.AllrecipesCooking with Cassandra

How can I make it vegan?

Use cashew cream or coconut-based cream replacements and plant-based cheese or nutritional yeast.La Cucina Italiana

What’s the origin of vodka pasta?

Penne alla vodka emerged in Italy and the U.S. in the 1980s. The vodka helps emulsify cream and tomato for a velvety sauce.Delish+6Wikipedia+6Cooking with Cassandra+6

Conclusion

This vodka pasta recipe delivers on flavor, speed, and sophistication. It combines creamy richness, tangy tomato notes, and the subtle enhancement from vodka, turning a simple pasta dinner into a luxurious yet approachable meal. Whether for a weeknight treat or a casual dinner party, it never fails to impress. Enjoy the indulgence!

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