Creamy Pasta alla Vodka

Name: Creamy Pasta alla Vodka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 200 g penne or rigatoni pasta; 1 banana shallot or onion, finely chopped; 3 clove garlic, crushed; 2 tbsp olive oil; 100 g tomato puree; 5 tbsp vodka; 100 ml double cream; 30 g grated Parmesan or vegetarian alternative, plus extra to serve; 1/4 tsp chilli flakes; 1 tsp salt; 1/4 tsp black pepper; 1 small handful basil leaves

This creamy pasta alla vodka is rich, silky, and full of deep tomato flavor with a gentle kick of chili. Finished with Parmesan and fresh basil, it is a simple yet restaurant-worthy pasta dinner you can make in under 30 minutes.

Servings2 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

penne or rigatoni pasta
200 g
banana shallot or onion, finely chopped
1
garlic, crushed
3 clove
olive oil
2 tbsp
tomato puree
100 g
vodka
5 tbsp
double cream
100 ml
grated Parmesan or vegetarian alternative, plus extra to serve
30 g
chilli flakes
0.3 tsp
salt
1 tsp
black pepper
0.3 tsp
basil leaves
1 small handful

Step-by-Step Instructions

Heat the olive oil in a large skillet or shallow casserole over low heat. Add the finely chopped shallot with a pinch of salt and cook for about 10 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and chili flakes and cook for 30 seconds, just until fragrant. Add the tomato puree and cook for 2 minutes to deepen the flavor, then pour in the vodka and let it bubble for 2 to 3 minutes. Stir in the cream until the sauce is smooth, then reduce the heat to very low.

Meanwhile, cook the pasta in well-salted boiling water until al dente, following the package directions. Reserve 150 ml of the pasta water, then drain. Add about 50 ml of the reserved pasta water to the sauce, then add the pasta and grated Parmesan. Toss over low heat until the sauce is glossy and coats the pasta evenly, adding a little more pasta water if needed. Taste and season with salt and black pepper, then serve with extra Parmesan and basil on top.

Chef's Tips

Penne and rigatoni both work well because the sauce clings to the ridges. Do not let the cream boil hard after adding it or the sauce can split. If you prefer a milder sauce, reduce or omit the chili flakes. Leftovers can be refrigerated in an airtight container for up to 2 days and loosened with a splash of water or cream when reheating.