The Best Pasta alla Vodka Recipe | Creamy Restaurant-Style Vodka Sauce Pasta
If you love a cozy bowl of pasta with a silky, tomato-cream sauce and just the right kick, this pasta alla vodka is your new weeknight favorite. It’s rich without being heavy, elegant without being fussy, and surprisingly easy to pull off. The sauce comes together in one pan, and the whole dish is ready in about 30 minutes.
Ingredients
- Short pasta (rigatoni, penne, or mezze rigatoni), about 12 ounces
- Olive oil, 2 tablespoons
- Unsalted butter, 2 tablespoons (plus 1 tablespoon to finish)
- Yellow onion or shallot, finely chopped (about 1 cup)
- Garlic, 3–4 cloves, minced
- Tomato paste, 1/2 cup
- Vodka, 1/2 cup
- Crushed red pepper flakes, 1/2–1 teaspoon (to taste)
- Heavy cream, 3/4 cup
- Pasta cooking water, as needed (reserve at least 1 cup)
- Pecorino Romano or Parmesan, freshly grated, 3/4–1 cup
- Salt and black pepper, to taste
- Fresh basil, a handful, chopped (optional)
- Pancetta or bacon, 3–4 ounces, diced (optional)
- Lemon zest, a pinch (optional, for brightness)
Instructions
- Boil the pasta. Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
- Start the base. In a large skillet or sauté pan, warm the olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring, until soft and translucent, 5–7 minutes.
- Optional pancetta. If using, push the onions to one side and add the pancetta. Cook until browned and crisp, about 4–5 minutes, then stir together with the onions. Spoon off excess fat if needed, leaving about 2–3 tablespoons in the pan.
- Add garlic and heat. Stir in the garlic and red pepper flakes. Cook for 30–60 seconds until fragrant. Don’t let the garlic brown.
- Toast the tomato paste. Add the tomato paste and stir well. Cook, stirring often, until it darkens to a brick-red color and smells sweet, 2–3 minutes. This deepens the flavor.
- Deglaze with vodka. Carefully pour in the vodka. It will sizzle. Scrape the bottom of the pan to release any browned bits. Let it simmer 2–3 minutes to cook off the harsh alcohol smell.
- Creamy finish. Lower the heat and pour in the heavy cream. Stir until the sauce turns a smooth, rosy color. Season with salt and black pepper. If the sauce seems thick, add a splash of pasta water.
- Add the pasta. Toss the drained pasta directly into the sauce. Cook together for 1–2 minutes, adding pasta water as needed to loosen and create a glossy coating.
- Cheese and butter. Off the heat, stir in the grated Pecorino or Parmesan and the remaining 1 tablespoon butter until melted and silky. Adjust seasoning. If using, fold in chopped basil and a whisper of lemon zest.
- Serve. Plate immediately with extra cheese on top and a few cracks of black pepper. The sauce should cling to every ridge.