PASTA ALLA VODKA RECIPE | Easy Pasta with Vodka Sauce
Pasta alla vodka or Pasta with Vodka Sauce, whatever you want to call it, is hands down one of the MOST DELICIOUS meals you can make that's this easy. It's a quick weeknight meal that tastes like it can only be made on the weekend. But pasta alla vodka is also definitely a weekend meal. Pasta with vodka sauce is a dish that we had never had before making it at home about 6 years ago and it's a dish that will always be on our menu. This vodka sauce feels like cheating it's so good. Let us know what you think!
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FOR THIS RECIPE YOU WILL NEED
1 lb FUSILLI or ANOTHER DRIED PASTA
1/2C. or 45g OLIVE OIL
1/4 or 60g RED ONION
4 GARLIC CLOVES
1/2C. or 150g TOMATO PASTE (WHOLE BB CAN)
1 TSP RED PEPPER FLAKE or 2g
100g or 1/2 C. PARM
1 oz BASIL
1 C. or 350g HEAVY CREAM
100g or 2 BB BOTTLES OF VODKA
3 TBSP BUTTER
1-2 TBSP CALABRIAN CHILES (optional)
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The Real King of Pantry Pasta (Pasta alla Vodka)
Pasta alla vodka is one of THE MOST flavorful pastas and you probably have what you need to make it in your pantry right now. If you don't I'll give you options. Click and sign up for ButcherBox to get one 10-14 lb Turkey FREE in your first box (through Nov 13, 2022)
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CERAMIC PLATE (BARKLEY CERAMICS): (Victor/Internet Shaquille’s pottery brand)
BOOS BLOCK CUTTING BOARD:
10 CHEFS KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
-- RECIPE --
▪20g 5-6 cloves garlic, minced/pressed
▪75g or 3-4 shallots, minced
▪30-40g or 1Tbsp canned calabrian chile, chopped
▪Olive oil
▪salt
▪2-3g or 1.5tsp chile flake
▪170g or 1 small can tomato paste
▪100mL or just under 1/2c vodka (sub in white wine if you don’t have vodka on hand)
▪350g or 1.5c heavy cream (if you don’t have cream on hand, use evaporated milk + additional butter and parmesan)
▪60-100g/2-4oz pasta water or hot water
▪1lb/.5kg fusilli or pasta of choice
▪75g or 5Tbsp butter
▪50-75g or 1.5c grated aged parmesan
Bring large pot of water to a boil. Preheat large, heavy-bottomed pot over medium.
Add 40g or 1/4c olive oil to the heavy bottomed pot over medium, followed by shallots, garlic, and a pinch of salt. Stir and sweat for 1-2 minutes. When translucent, add chile flake and calabrian chiles. Stir to bloom for about a minute. Add tomato paste, stir and fry off raw flavor for about 2 minutes, stirring frequently. Add vodka. Stir and cook off alcohol. Once thickened and vodka has mostly evaporated, add cream. Reduce heat to low and stir in hot water.
When pot of water is boiling, add two large handfuls of salt followed by pasta. Stir and cook to al dente, somewhere around 8-10min. When done, drain water from pasta, reserving 1-2 cups to adjust sauce consistency if needed.
Add drained pasta to vodka sauce, followed by butter and around 1/2c or 120g pasta cooking liquid. Gently stir to melt butter and combine. Once butter is melted in, add an additional 1/2c pasta cooking liquid followed by parm. Remove from heat and stir to combine. If needed, adjust sauce consistency by adding more pasta water to thin it out or more cheese and/or butter to thicken sauce. Taste for seasoning and add salt if needed.
Plate up and garnish with a sprinkle of parm, black pepper, a sprinkle of chile flakes, a drizzle of olive oil, and fresh basil if you have it.
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CHAPTERS
0:00 Intro
0:19 Prep
1:25 Making the vodka sauce
4:44 Boiling pasta
5:27 ButcherBox ad
6:27 Drain the pasta
6:51 Finishing the vodka sauce
7:54 Plate up
9:05 Let’s eat this thing
#pastavodka #pantrypasta #easypasta
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Spicy Vodka Fusilli (inspired by Jon & Vinny’s in LA)
Spicy Vodka Fusilli (inspired by Jon & Vinny’s in LA)
Ingredients:
2-3tbsp olive oil
1 onion finely chopped
4-5 garlic cloves, finely chopped
2 cups tomato paste
2tbsp vodka
2 cups cream
1 ½ tsp chilli flakes
Fusilli Pasta
Pecorino Romano cheese, finely grated
Fresh Basil, 10-12 leaves
1tbsp cracked black pepper
Salt to taste
Method:
Bring a large pot of water to boil. Put 2-3tbsp of salt into the water.
Heat the olive oil in a large pan. Add onions and garlic and stir on medium heat until they soften. Add the tomato paste and cook for 5mins. Add salt and pepper. Now add vodka and stir. Add cream and chilli flakes.
Add the pasta to the boiling salted water. Pour some of the pasta water into the pasta sauce and stir to make sure all of the pasta is coated nicely with the sauce. Add almost all of the pecorino Romano cheese and basil leaves.
Serve it up and top with some cheese and fresh chilli.
The Best Rigatoni With Vodka Sauce | Recipe
This ultimate vodka sauce recipe has the perfect balance of tomatoes, onions, garlic, cream, butter, and of course vodka to bring rich and flavorful notes to your pasta. Add in a pinch of red pepper flakes for some heat and this dish is just what you need for a quick and easy meal. GET THE RECIPE
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 3-4
INGREDIENTS
Kosher salt
12 ounces short pasta, like rigatoni, penne, or fusilli
1/2 cup heavy cream
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 garlic cloves, grated
Freshly ground black pepper
1 (6-ounce) can tomato paste
1/2 to 1 teaspoon red pepper flakes
1/4 cup vodka
2 ounces (about 1/2 cup) grated Parmesan cheese, plus more for serving
1 tablespoon unsalted butter
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
how to make the EASIEST PASTA WITH VODKA SAUCE at home
In this day and age, we all want great food, but we don't always want to go through the cooking and clean up. This method for cooking pasta alla vodka (rigatoni with vodka sauce in my case) solves most of those problems. That being said this method only works if you did a tiny bit of work on one component ahead of time. That is Marcella Hazan's three-ingredient tomato sauce that we made my last video and I am of the notion that this should always be in your fridge.
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Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
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The Sauciest Pasta Alla Vodka in 30 Minutes or Less | Eric Kim | NYT Cooking
Penne alla vodka has been a staple of many Italian American menus, and for good reason: The alcohol is said to enhance the sharp heat and deep savory flavors of the dish and to help fat disperse more evenly, keeping the sauce glossy and creamy.
Eric Kim is showing us his take on the dish: Ricotta Pasta Alla Vodka, in which he adds a few dollops of ricotta on top to finish it off. The inspiration came from the creamy tomato soup that used to grace the menus of the now-closed Caffe Falai in Manhattan’s NoLIta neighborhood. The ricotta lends coolness both in temperature and in flavor, lending relief between bites of spicy booziness.
Get the recipe:
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