Creamy Pasta with Vodka is one of those dishes that feels fancy but really does not ask much of you in the kitchen. The vodka is not there to make you tipsy but to bring out the deeper flavors hiding in the tomatoes, which you cannot quite get from tomato puree alone. When you add cream and parmesan at the end, everything comes together into a silky, tangy sauce that clings beautifully to each piece of penne.
I find myself reaching for this recipe when I want comfort food with a little more personality than plain marinara. The garlic and red chilli flakes add warmth without overpowering, and the whole thing cooks up faster than you might expect.
About the Recipe
This recipe deserves a spot in your regular rotation because it strikes a nice balance between everyday cooking and something that feels a bit dressed up. You do not need any unusual ingredients beyond the vodka, which you probably have in your cupboard already. The technique is straightforward, with most of the time spent waiting for water to boil and the sauce to reduce.
What makes it work so well is the way the vodka cuts through the richness of the cream and helps the tomato flavor come forward. It is a dish that feels indulgent without being heavy, and you can adjust the heat level with the chilli flakes to suit your taste.
Why you will love this recipe
This pasta hits all the right notes when you want something creamy and satisfying without spending an hour in the kitchen. The vodka does real work here, dissolving flavor compounds in the tomatoes that water or oil cannot touch, which gives the sauce a rounded, full taste. Meanwhile, the cream softens the acidity and the parmesan adds a salty, nutty finish that makes each bite feel complete.
I like how forgiving this recipe is because if your sauce gets too thick, a splash of pasta water loosens it right up. The garlic and oregano bring warmth, and the chilli flakes add just enough kick to keep things interesting. You end up with a restaurant-quality dish that costs a fraction of what you would pay going out.
Creamy Pasta with Vodka
Cooking Tips
Cook your pasta until it is al dente, which means it still has a slight bite in the center. That way, it will not turn mushy when you toss it with the hot sauce. When you add the vodka, let it simmer for the full two minutes so the alcohol cooks off and you are left with just the flavor boost.
If your sauce looks too thick after adding the cream, reserve a cup of pasta cooking water before draining and stir in a few tablespoons at a time until it reaches the consistency you want. I always taste the sauce before adding the pasta and adjust the salt and pepper then, because it is easier to fix at that stage.
Serving and Storing Suggestions
This recipe serves about three to four people, depending on appetite, and takes roughly 25 to 30 minutes from start to finish. Serve it hot, straight from the pan, with extra grated parmesan and a sprinkle of fresh coriander leaves on top. If you want to make it ahead, cook the pasta and sauce separately, then combine and reheat gently on the stove with a splash of water or cream to loosen the sauce.
Leftovers keep in the fridge for two to three days in an airtight container. Reheat on low heat with a bit of water to bring back the creamy texture, as the sauce tends to thicken when cold.
Similar Recipes
- Alfredo Pasta
- Arrabbiata Pasta
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- Creamy Mushroom Pasta
Creamy Pasta with Vodka
Ingredients
- 225gmsPenne Pasta
- 1/2tspRed Chilli Flakes
- 1 1/2 tbspExtra-Virgin Olive Oil
- 1/2tspOregano (dried)
- 200mlTomato Puree
- 3 to 4Ripe Tomatoes (finely chopped)
- 1/2cupCreamy
- 2tbspVodka (unflavoured)
- 4 to 5clovesGarlic (finely sliced)
- 1/2cupParmesan Cheese (+ extra for garnish)
- Salt as per taste
- Black Pepper Powder as per taste
- Coriander Leaves (few, chopped)
Instructions
- Heat a pot of water over medium flame.
- Add a little salt and 1 tsp oil.
- Add the pasta and cook until al dente.
- Drain and keep aside.
- Heat olive oil in a pan over medium flame.
- Add garlic, red chilli flakes, oregano and stir-fry for a minute.
- Add the tomatoes and tomato puree.
- Cook until the tomatoes are mushy.
- Add vodka and stir well.
- Cook for 2 minutes or until the sauce has reduced and thickened.
- Add the cream, parmesan cheese, salt and black pepper powder.
- Stir well.
- Add the pasta and mix until evenly combined.
- Garnish with coriander leaves and some more grated cheese.
- Serve at once.
Tip: If you are planning to serve this later, you can garnish it cheese just before serving.
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Frequently Asked Questions
Can I skip the vodka in this recipe?
Yes, you can leave it out if you prefer. The dish will still taste good, though you will miss the subtle depth that vodka brings by releasing certain tomato flavors. You can add a splash of white wine or just skip the alcohol altogether.
What does al dente mean when cooking pasta?
Al dente means the pasta is cooked through but still has a slight firmness when you bite into it. It should not be crunchy or mushy. This texture is important because the pasta continues to cook a bit when you toss it with the hot sauce.
Can I use a different type of pasta instead of penne?
Without a doubt. Rigatoni, fusilli, or even spaghetti work well with this sauce. Just adjust the cooking time according to the package instructions for whichever pasta shape you choose.
How do I stop the cream from curdling when I add it?
Make sure the heat is on medium or medium-low when you add the cream, and stir it in gently. If the sauce is boiling hard, the cream can separate. Lowering the heat before adding the cream helps it blend smoothly into the sauce.
Can I make this dish vegetarian?
This recipe is already vegetarian as written. If you want to make it vegan, you can substitute the cream with coconut cream or cashew cream and use nutritional yeast instead of parmesan cheese.
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