Pasta alla Vodka

Pasta alla vodka is a delicious dish with tomato and cream sauce. It gets an extra little kick from chili and vodka. The vodka helps the sauce emulsify. It’s a simple, quick, and flavorful dish.

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You will need

1.1 lb (500 g) rigatoni or penne

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter + 2 tbsp (30 ml) cold butter

⅔ cup (150 ml) shallots, finely chopped (1½ dl ≈ 0.63 cup)

1 tbsp (15 ml) garlic, finely chopped

2 medium hot red chilies, finely chopped

9 oz (250 g) tomato paste

⅓ cup + 1 tbsp (100 ml) vodka

1¼ cups (300 ml) heavy cream

¾ cup + 1 tbsp (200 ml) pasta water, or more as needed

1–2 tbsp (15-30 ml) honey

1½ tbsp (22½ ml) balsamic vinegar

1¼ cups (300 ml) Parmesan cheese, finely grated

Salt

Freshly ground black pepper

For serving

Parmesan cheese, finely grated

Parsley or basil, chopped or torn

Red chili, thinly sliced

How to make it

1. Bring a large pot of water to a boil and add salt once it’s boiling (see tip 1 below). Cook the pasta according to the package instructions. Reserve the pasta water.

1.1 lb (500 g) rigatoni or penne

Salt

2. Heat a large skillet or sauté pan with butter and olive oil. Sauté shallots, garlic, and chili for a few minutes.

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) butter

⅔ cup (150 ml) shallots, finely chopped (1½ dl ≈ 0.63 cup)

1 tbsp (15 ml) garlic, finely chopped

2 medium hot red chilies, finely chopped

3. Stir in the tomato paste and cook over low heat for about 10 minutes until the sauce is dark red, caramelized, and the oil begins to separate.

9 oz (250 g) tomato paste

4. Increase the heat and add the vodka. Let it cook off completely.

⅓ cup + 1 tbsp (100 ml) vodka

5. Add heavy cream, pasta water, honey, and balsamic vinegar, and stir until you have a thick and smooth sauce.

1¼ cups (300 ml) heavy cream

¾ cup + 1 tbsp (200 ml) pasta water, or more as needed

1–2 tbsp (15-30 ml) honey

1½ tbsp (22½ ml) balsamic vinegar

6. Fold in the Parmesan and stir until it melts. Taste and adjust with salt and pepper. Add more pasta water if needed.

1¼ cups (300 ml) Parmesan cheese, finely grated

Salt

Freshly ground black pepper

7. Add cold butter and stir until it melts. Add the pasta and let it cook in the sauce for a minute or two.

2 tbsp (30 ml) cold butter

Cooked pasta

8. Serve on individual plates and top with Parmesan, basil or parsley, and thinly sliced chili.

Parmesan cheese, finely grated

Parsley or basil, chopped or torn

Red chili, thinly sliced

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Tip & Tricks

Tip 1: Pasta water and salt: Use ½ tablespoon of salt (10 grams) per just over 1 quart (1000 ml) of water. Use 1 ½ tablespoons of salt (30 grams) per 3.2 quarts (3000 ml) of water. Add the salt only once the water is boiling, as adding it earlier can increase the time it takes for the water to boil.