Pasta alla vodka emerged in the 1970s between Italy and the United States, although its exact origin is disputed between Italian chefs and Italian-American restaurateurs. The vodka acts as a solvent that releases tomato aromas inaccessible to water and fat, providing a unique depth to the sauce. It became a viral phenomenon on social networks in the 2020s, revitalizing a classic from the 80s.
Italian
Pasta alla Vodka
Creamy vodka pasta with pink tomato sauce, cream and a spicy touch.
- Italy
- MAIN COURSES
- Light
- easy
- lactosa
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 550 kcal
- Protein 16 g
- Fiber 3 g
- Carbohydrates 62 g
- Fat 24 g
- Sodium 520 mg
Story behind the dish
Preparation
Pasta alla Vodka is a preparation from Italy with easy difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 400 g de penne rigate.
- Have ready: 200 ml of crushed tomato sauce.
- Have ready: 80 ml of vodka.
- Have ready: 120 ml of cooking cream.
- Have ready: 50 g of grated Parmesan cheese.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the olive oil and butter in a large frying pan.
Heat the olive oil and butter in a large frying pan, sauté the garlic and chili flakes over medium heat for a minute without burning.
-
Pour the vodka carefully and let it reduce by half for 2-3…
Pour the vodka carefully and let it reduce by half for 2-3 minutes so that the alcohol evaporates.
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Add the tomato sauce
Add the tomato sauce, season with salt and pepper and cook over low heat for 10 minutes until it thickens slightly.
-
Add the cream little by little
Add the cream little by little, stirring until completely integrated and obtaining a homogeneous pink sauce.
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Cook the pasta al dente according to the package instructions.
Cook the pasta al dente according to the package instructions, drain and reserve half a glass of cooking water.
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Combine the pasta with the sauce
Combine the pasta with the sauce, the parmesan and a splash of cooking water, mix over low heat until the sauce envelops each penne.
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Serve with fresh basil and extra grated parmesan on top
Serve with fresh basil and extra grated parmesan on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Non-alcoholic version replacing vodka with concentrated tomato broth.
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