Vodka Pasta


This recipe comes from a site called Cook Like A Champion (which, yes, I discovered thanks to Pinterest! I’m not ashamed. I love Pinterest! So many amazing recipes. mmmm)

As you may or may not know, Husband LOVES pasta. He would seriously eat it every day for the rest of forever and  be thrilled to pieces! Weirdo. Anyhow, that to say, I like to try new and interesting pasta recipes often. He gets what he wants, and I get to try new recipes and don’t get bored. Win win! Anyhow, for Stephan I also made the “Oh My Goodness! Chicken” which I cut into slices and put on top of the pasta. I just had the pasta. (well, and salads. Always and salads). It turned out really well! But heads up, the recipe makes a lot of sauce. I mean, it’s probably the appropriate amount if you make the full 1 pound of pasta, but I did  not as we won’t eat that much in one sitting and husband isn’t crazy about  leftovers. Here we go!

Vodka Pasta


4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving (oh, I totally forgot to add the cheese to the recipe, and it was still amazing! However, cheese makes everything better, so use it if you wish)


  1. Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.
  2. While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes
  3. Add the garlic and continue cooking until fragrant, about a minute more.
  4.  Stir in tomatoes and their juices.
  5.  Bring to a simmer.
  6. Reduce heat to medium and stir in the tomato paste and vodka.
  7. Cook until most of the alcohol has evaporated, at least 5 minutes
  8. Stir in cream, red pepper flakes and salt
  9. Bring to a a simmer, then reduce heat to medium-low.
  10. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed.
  11. Stir in basil and cheese.
  12. Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

Bon Appetit!

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