Vodka Pasta

Source

Prep Time	Cook Time	Total Time	Servings
		30 minutes

Ingredients

• 1 pound pasta of choice (reserve some pasta water)
  
• 2 tablespoons olive oil
  
• 2 tablespoons butter, divided
  
• 1 shallot, diced
  
• 2–3 garlic cloves, grated
  
• 1 tablespoon red pepper flakes (to taste)
  
• 1–2 teaspoons salt (to taste)
  
• 1 teaspoon black pepper (to taste)
  
• 1 teaspoon oregano (optional)
  
• 1 (4.5-ounce) tube tomato paste
  
• 50 mL vodka (slightly less than ⅓ cup)
  
• 1 cup heavy cream
  
• 1 cup freshly grated Parmesan cheese
  
• Fresh basil and Parmesan, for garnish

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta 3 minutes less than package instructions (it will finish cooking in the sauce). Reserve ½ cup pasta water before draining.

2. Make the sauce base:
   In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add shallot, garlic, and seasonings. Sauté for 3 minutes, stirring frequently.

3. Add tomato paste:
   Stir in the tomato paste and cook for 3–4 minutes, allowing it to caramelize slightly — this deepens the flavor.

4. Deglaze with vodka:
   Pour in the vodka and stir well, letting it simmer for a couple of minutes to cook off the alcohol.

5. Finish the sauce:
   Reduce heat to low and stir in heavy cream and the remaining butter until smooth.

6. Combine:
   Add the cooked pasta and a splash of pasta water (about ½ cup). Stir for a few minutes until the sauce thickens and coats the pasta evenly.

7. Finish and serve:
   Stir in Parmesan and a little extra butter. Taste and adjust seasoning. Garnish with more Parmesan and fresh basil before serving.

Notes

• For extra flavor, add a splash of pasta water while reheating leftovers to revive the sauce.
  
• Pancetta or prosciutto can be added early in the process for a richer variation.
  
• Use penne, rigatoni, or fusilli — their ridges hold the sauce best.