Pasta alla Vodka

This easy Pasta alla Vodka recipe is perfect for a quick weeknight dinner with an easy and creamy tomato and vodka sauce, topped with bacon and Parmesan cheese and ready in only 30 minutes!

Easy Pasta Alla Vodka Recipe

Today I have an easy 30 minute pasta alla vodka dish! You might want to ask me if this pasta is family friendly; I’d say it definitely is safe for kids, because the vodka cooks off so most of the alcohol will evaporate.

As per the name, there is indeed vodka used in this sauce! There is no alcohol flavor left in the sauce after it cooks down. You might be asking yourself right now, well then what’s the point of using the vodka? As we know, vodka is nearly colorless, nearly odourless, and nearly flavorless. The vodka is used to release the acids and flavor of the tomatoes in the sauce and enhance the sweetness of the cream.

• Pasta – I used rigatoni, but any pasta will work like mini shells, penne, or farfalle as well as long noodles like spaghetti, fettuccine, or linguini. You can also use gluten-free pasta if you prefer.
• Olive Oil – A bit of oil is needed to saute the onion and garlic. I always use extra virgin olive oil for the most flavor.
• Onion – Use brown or yellow onion if you have one on hand, but any type of onion will work.
• Garlic – Fresh minced garlic cloves are the best choice. Jarred garlic just can’t provide the same amount of flavor.
• Vodka – The vodka is used to help release flavor not add flavor. So the cheap stuff is perfectly fine. 
• Nutmeg – Just a pinch is used to add a bit of warm flavor to the dish.
• Red Pepper Flakes – Adds just a touch of heat. But you can add more if you like or leave this ingredient out altogether.
• Salt – Used to season the pasta water and boost all the flavors of the different ingredients in the dish.
• Black Pepper – Use fresh ground black pepper if you have it on hand. 
• Tomato Puree – If you don’t have any tomato puree you can use canned tomato sauce or tomato passata in a pinch. 
• Half and Half – Makes the sauce rich and creamy. You can also use heavy cream.
• Bacon – Already cooked crispy fried bacon adds a layer of porky good flavor that makes the dish. Pancetta is another option if you prefer.
• Parmesan Cheese – Makes the sauce good and cheesy. Always use freshly grated parmesan cheese if you can. 
• Parsley – I like to use chopped parsley to garnish the pasta and add a final layer of fresh flavor. But fresh basil and fresh oregano are other fresh herbs that are also good with this dish.

This 30-minute recipe is perfect for weeknights! While the pasta is cooking, all you have to do is make a simple sauce. It’s a great way to use leftover bacon! Not to mention, delicious topped with chicken.

To start, you need to cook your pasta! Bring a large pot of salted water to a boil. Next, add the pasta and cook it according to the package directions or until it’s al dente in texture, which means still a bit firm when bitten. Then when the pasta is done cooking, reserve one cup of the cooking water before draining the rest of it in a colander. Now, rinse the cooked pasta under cold water to stop it from continuing to cook.

You can begin doing this step while the pasta is cooking. First, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Next, add the onion and let it cook for about 3 to 5 minutes or until it’s soft and translucent. Then add the minced garlic and cook it with the onion for just 30 seconds more until it’s fragrant.

After the veggies have been sautéed, add the vodka and let it simmer for a couple of minutes while stirring until it has almost completely cooked down. Then stir in the nutmeg, red pepper flakes, salt, and black pepper.

Next, add the tomato puree followed by the half and half, and then bring the sauce to a boil.

To complete the dish, add the cooked pasta, fried bacon, and grated parmesan cheese to the skillet. Now, stir everything together. At this point, if the sauce seems too thick you can add a bit of the reserved pasta water to thin it out. Then garnish the pasta alla vodka with some fresh parsley and serve immediately. 

What Types Of Pasta Can I Use

This sauce will go with any shape of pasta, really. Try it out with penne, mini shells, rigatoni, rotini, or long shapes like spaghetti, fettuccine, or linguini.

What Type Of Vodka Should I Use

Since now we know the vodka acts as a flavor enhancer in this pasta recipe instead of really adding any flavor of its own, you can settle for a cheaper bottle. You don’t need to go out and buy some quadruple-distilled premium vodka in a gigantic glass bottle! I mean, if that’s what you happen to have lying around at home then go for it.

Can I Make Pasta Alla Vodka Without Vodka

I know some of you may ask what to use instead of vodka. Considering this recipe is pasta alla vodka, I would say that vodka is the number one ingredient here! If you don’t want to use vodka, move on and choose another recipe from my many other pasta dishes here on the blog. I think this sauce is one that needs to be tried and I’m sure you’ll love it.

Storage

You can store leftovers in the fridge in an airtight container for up to 5 days. To reheat, just add a little water or milk to loosen the pasta up, then cover it, and put it in the microwave for about 4 minutes on medium power. Leftovers can also be reheated in a skillet on the stovetop over medium heat. 

Other Delicious Pasta Recipes

• Pesto Shrimp Asparagus Pasta
• Italian Shrimp Bake with Pasta
• Cajun Shrimp with Tomato Alfredo Pasta
• Pasta Alla Norma
• Arugula and Walnut Pesto
• Easy Chicken Alfredo Pasta Bake
• Pasta Alla Gricia

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4.54 from 30 votes

Pasta alla Vodka

Prep 10 minutes minutes

Cook 20 minutes minutes

Total 30 minutes minutes

6

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This Pasta alla Vodka is perfect for a quick weeknight dinner with an easy and creamy tomato and vodka sauce, topped with bacon and Parmesan cheese!

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Ingredients

• ▢ 12 ounces pasta (I used mini shells)
• ▢ 1 tablespoon olive oil
• ▢ 1 large onion (chopped)
• ▢ 3 cloves garlic (minced)
• ▢ ½ cup vodka
• ▢ ⅛ teaspoon nutmeg (ground)
• ▢ ¼ teaspoon red pepper flakes
• ▢ salt and pepper (to taste)
• ▢ 14 ounces tomato puree (1 can, sub with tomato sauce or tomato passata)
• ▢ 1 cup half and half (or heavy cream)
• ▢ 6 slices bacon (chopped and fried)
• ▢ 1 cup Parmesan cheese (freshly grated)
• ▢ 1 tablespoon fresh parsley (for garnish)

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Instructions 

• Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve some of the pasta water, just in case we need it to thin out the sauce.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes until it softens and becomes translucent.
• Add the garlic and cook for another 30 seconds until it becomes aromatic.
• Add the vodka, stir and cook for a couple minutes until the almost all of the vodka has cooked down. Stir in the nutmeg, red pepper flakes, salt and pepper.
• Add the tomato puree to the skillet, then stir in the half and half or heavy cream. Bring to a boil.
• Stir in the cooked pasta, bacon and the Parmesan cheese. If the sauce is too thick and the pasta has soaked up all the sauce, add some of the reserved pasta water.
• Garnish with parsley and serve.

Notes

1. Half and half is equal parts whole milk and light cream and it usually averages 10 to 12% fat, which is usually less than light cream. 
2. Salt the water generously. Don’t be afraid to salt your pasta cooking water well. Dry pasta is bland and salting the water is how you can season the noodles as they cook.
3. Let the vodka cook down. You must give the vodka time to reduce to almost nothing before adding the other sauce ingredients. Not doing so will result in a sauce that tastes like vodka. 
4. Reserve cooking water. Make sure to reserve 1 cup of pasta cooking water to thin out the sauce if needed. It can also be used for reheating any leftovers too by adding some moisture to the pasta and keeping it flavorful.
5. Leftovers: Store leftovers in an airtight container for 3 to 5 days in the refrigerator. You can also freeze this in an airtight container for up to 2 months.

Nutrition Information

Serving: 1servingCalories: 525kcal (26%)Carbohydrates: 54g (18%)Protein: 19g (38%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 40mg (13%)Sodium: 462mg (20%)Potassium: 577mg (16%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 700IU (14%)Vitamin C: 11mg (13%)Calcium: 275mg (28%)Iron: 2mg (11%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.