Pasta alla vodka
Keep cooking-for-one easy and simple with this quick pasta alla vodka recipe. Also known as vodka pasta, it makes a rich and creamy tomato-based sauce.
Ingredients · Servings 1
- 130g rigatoni
- 1 tbsp extra virgin olive oil
- 2 eschallots or 1 small (80g) onion, chopped finely
- 1 clove garlic, crushed
- ¼ tsp dried chilli flakes
- 1½ tbsp tomato paste
- 2 tbsp vodka
- ¼ cup (60ml) thickened cream
- ¼ cup (20g) finely grated parmesan
Method · 15 min
- Cook pasta in a small pan of well-salted boiling water until al dente. Drain, reserving 1-2 tablespoons of pasta cooking water.
- Meanwhile, add olive oil, onion and garlic to a small pan, cook, stirring, over medium heat until onion is soft and translucent. Increase heat to medium high, add chilli flakes and tomato paste; cook, stirring, 1 minute. Add vodka; cook, stirring until evaporated. Stir in the cream and half the parmesan and a little of the reserved pasta cooking water.
- Add the hot pasta to the sauce and toss through.
- Serve with fresh basil leaves and remaining parmesan.
What to serve with pasta alla vodka
Scatter fresh basil leaves over the pasta, if you like. You could also serve with some fresh crusty bread to help mop up the sauce.
Pasta vodka sauce cooking tip
The longer you simmer the sauce, the more the alcohol content cooks off leaving but a subtle waft of vodka.
Why use rigatoni?
Rigatoni is a ridged pasta that looks like thick, short penne. It’s a great one to use here as its grooves and wide centre help hold pasta sauce. This is especially true of sauces that are more chunky, like a ragu or bolognese.
