Pasta Alla Vodka - Your Yummy Day (2024)

Who doesn't want to add a touch of fun to their daily routine? These pasta alla vodka are a wonderful discovery. The famous Russian alcool adds a real plus to the recipe. Don't hesitate to let your guests guess the secret ingredient.

🥘 Ingredients for these pasta alla vodka

The full list of ingredients can be found in the recipe card at the end of this article.

Vodka: A clear, powerful distilled spirit made from grain or potatoes, often used as a base for co*cktails because of its neutral taste. It adds a nice touch of originality to the recipe. We loved it!

Parmesan: A regular on our table, Parmesan is a premium Italian cheese with a rich, nutty flavor, aged for years, that we often call back on our dishes to add flavor.

🔪 Instructions

1. Take half a large white onion and dice finely. Mince a clove of garlic and halve a chili pepper.
2. Prepare a frying pan by drizzling with extra-virgin olive oil and adding a small amount of unsalted butter. Set the heat to medium-high.
3. Add the diced onions to the pan, season and let them sweat for about 2 minutes. Then add the sliced garlic, red pepper and 1-2 teaspoons of peperoncino.
4. Continue cooking for a further 2 minutes. At this point, add about 125 grams of high-quality tomato paste.
5. Add a few sprigs of basil for flavor and cook for a further 2 minutes.
6. Deglaze the pan by pouring in two large shots of vodka. If you're using a gas stove, be careful, as this step could cause a flare-up. In this case, remove the pan from the heat before adding the vodka.
7. Stir and simmer the mixture until most of the vodka has evaporated, which should take about 3 minutes. Then add 300 milliliters of double cream.
8. Stir until the sauce takes on a lovely orange hue, then reduce the heat until it bubbles gently.
9. Cook your pasta in boiling salted water until al dente.
10. Once the pasta is al dente, transfer it to the sauce to finish cooking, with a ladleful of cooking water.
11. When the pasta is cooked through, remove the pan from the heat and sprinkle with 75 grams of Parmigiano Reggiano. Add a little of the cooking water and mix well.
12. Finally, add 2 knobs of butter and mix again vigorously to create a creamy emulsion. Arrange the dish and garnish with grated Parmesan and chopped parsley.

👩‍🍳 Tips

Block Parmesan: Prefer block Parmesan, which you only scrape off when you're ready to use it, to preserve its freshness and aromas.

Quality of ingredients: Use high-quality ingredients, including tomatoes, Parmigiano Reggiano cheese and fresh basil. These elements are essential to bring an authentic, rich flavor to the recipe.

Fresh herbs: In addition to basil, consider adding other fresh herbs such as thyme, rosemary or oregano to complexify the flavors.

How to store the pasta

Airtight storage: Place pasta in an airtight container or resealable bag.

Refrigerator: Store cooked pasta in the refrigerator, where it can be kept for 3 to 5 days. Be sure to maintain a constant refrigeration temperature (between 1°C and 4°C).

Freezer: For longer storage, cooked pasta can be frozen. Place in an airtight freezer bag, eliminating as much air as possible. Frozen pasta can be stored for 1 to 2 months.

To accompany this recipe

Grilled or sautéed vegetables: Serve the vodka paste with a selection of grilled or sautéed vegetables such as zucchini, red peppers, mushrooms or asparagus. This will add freshness and color to your dish.

Tomato and mozzarella salad: A tomato and mozzarella salad drizzled with olive oil and balsamic vinegar will bring a touch of freshness and lightness to your meal.

Seafood: If you like, you could add seafood to your dish, such as shrimp or scallops, for a delicious, protein-packed addition.

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