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VODKA PASTA
1,126,676 views Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough one to beat on any day of the week.
3 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Basic alla Vodka
INGREDIENTS
1 tbsp kosher salt + more to taste
8 oz dried pasta
2 tbsp neutral oil
½ yellow onion, finely diced
2 garlic cloves, minced or crushed
½ tsp crushed red pepper
90 ml tomato paste
90 ml heavy cream
30 ml vodka
reserved pasta water
salt & pepper to taste
1 oz parmesan cheese, grated + more to garnish
TOOLS
pot
large fry pan or high walled skillet
chef’s knife
prep bowls
measuring cups & spoons or kitchen scale
garlic crusher
rubber spatula
slotted spoon
cheese grater
DIRECTIONS
1.
Bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
1 tbsp kosher salt + more to taste
8 oz dried pasta
pot
2.
While the pasta is cooking, add the oil to a large high-walled skillet over medium heat.
2 tbsp neutral oil
large fry pan or high walled skillet
3.
Add the onion and cook until translucent, about 3-4 minutes.
½ yellow onion, finely diced
rubber spatula
chef’s knife
4.
Add the garlic, tomato paste, and red pepper flakes to the skillet and stir to combine. Continue cooking until the tomato paste deepens in color, about 2 minutes.
2 garlic cloves, minced or crushed
⅜ cup tomato paste
½ tsp crushed red pepper
garlic crusher
5.
Stir in the vodka and heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coating the pasta.
30 vodka
90 heavy cream
reserved pasta water
slotted spoon
6.
Turn off the heat and stir in the parmesan cheese. Season the pasta to taste with salt and pepper.
1 oz parmesan cheese, grated + more to garnish
salt & pepper to taste
cheese grater
7.
Serve and garnish with more parmesan cheese.
1 oz parmesan cheese, grated + more to garnish
Advanced alla Vodka
INGREDIENTS
1 tbsp kosher salt + more to taste
8 oz dried mezzi rigatoni
¼ cup neutral oil
4 oz pancetta, diced
½ yellow onion, finely diced
2 garlic cloves, crushed
2 tsp crushed Calabrian chili peppers
3 tbsp sundried tomato paste
237 ml tomato puree
30 ml vodka
90 ml heavy cream
reserved pasta water
½ oz pecorino Romano cheese, grated
½ oz parmesan cheese, grated + more to garnish
To taste freshly ground black pepper
To garnish: chopped basil or parsley
TOOLS
pot
large fry pan or high walled skillet
rubber spatula
slotted spoon
paper towels
mixing bowls
prep bowls
measuring cups & spoons or kitchen scale
chef’s knife
garlic crusher
slotted spoon
ladle
cheese grater
DIRECTIONS
1.
In a large high-walled skillet, heat oil over medium-high heat. Add the pancetta and cook until the fat has rendered out and the meat is crispy, 3-5 minutes.
¼ cup neutral oil
4 oz pancetta, diced
large fry pan or high walled skillet
2.
Using a slotted spoon, remove the crispy pancetta and set aside on a paper towel-lined plate or bowl. Reserve about ¼ cup of the rendered fat in the skillet.
paper towels
slotted spoon
3.
Add the onion to the skillet and cook until translucent, about 3-4 minutes.
½ yellow onion, finely diced
chef’s knife
rubber spatula
4.
Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.
2 garlic cloves, crushed
2 tsp crushed Calabrian chili peppers
3 tbsp sundried tomato paste
garlic crusher
rubber spatula
5.
Add the tomato puree to the skillet and stir to combine. Once the mixture is bubbling, turn the heat to medium low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.
8 oz tomato puree
rubber spatula
6.
Meanwhile, bring a large pot of water to a boil and season with salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
1 tbsp kosher salt + more to taste
8 oz dried mezzi rigatoni
pot
7.
Stir in the vodka and heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coating the pasta
30 vodka
90 heavy cream
reserved pasta water
ladle
slotted spoon
8.
Turn off the heat and stir in the parmesan and pecorino cheese. Season the pasta to taste with salt and pepper.
½ oz pecorino Romano cheese, grated
½ oz parmesan cheese, grated + more to garnish
To taste freshly ground black pepper
cheese grater
9.
Serve and garnish with the reserved crispy pancetta, more cheese, and chopped herbs of choice.
To garnish: chopped basil or parsley
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