Ingredients
- 8 Ounces (226 ⅘ Gram) Pasta orecchiette , rigatoni, penne, bow ties, large macaroni, gnocchi or even a ravioli or tortellini.
- ½ Cup (118 2/7 ml) Olive Oil
- 1 small (1 small) onion finely chopped
- 4 cloves (4 cloves) Garlic minced
- 1 Teaspoon (1 Teaspoon) Red Pepper flakes
- 6 Ounces (170 Gram) Tomato Paste
- ¼ Cup (59 ⅐ ml) Vodka
- ½ Cup (50 Gram) Parmesan Cheese shredded
- 1 ½ Cup (354 ⅞ ml) Heavy Cream heavy is best, light will work
- 2 Tablespoon (2 Tablespoon) Butter
- Basil leaves garnish
- salt and pepper to taste
Instructions
- Boil pasta according to directions on package, being sure the water is heavily salted. Reserve ½-1 cup of the pasta water for later use in the sauce.
- In a wide bottom pan heat extra virgin olive oil over medium high heat. Add onions and sauté until they soften and start to take on color.
- Add chopped garlic and sauté for a minute.
- Stir in red pepper flake and tomato paste, cook for 5 minutes, stirring frequently.
- Add in vodka, stirring and continue to cook for 2-3 minutes.
- Stir in Vokda and cream. Whisk until smooth. It will take a few minutes but the oil and cream will start to emulsify with whisking.
- Add cheese and reserved pasta water, whisking for a minute until the color becomes consistant and rosy in color.
- Drain the cooked pasta and add to the vodka sauce.
- Stir in pasta and butter. Garnish with fresh chopped basil.
- Adjust the seasoning with salt pepper and add additional red pepper flake for more heat.
Nutrition
Serving: 1Potion | Calories: 934kcal | Carbohydrates: 56g | Protein: 17g | Fat: 69g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 619mg | Potassium: 703mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2382IU | Vitamin C: 12mg | Calcium: 247mg | Iron: 3mg
Notes
Protein - Add some cooked chicken, sous vide chicken breast, sautéed shrimp, seared scallops or sheet pan salmon would be delicious in this spicy vodka sauce pasta.
Cheese - switch out the parmesan for asiago, Romano or provolone for a little flavor variation.
Vegetables -when cooking the onions and garlic, add in some veggies like bell peppers, mushrooms, zucchini, peas or asparagus to get in more vegetables.
Cheese - switch out the parmesan for asiago, Romano or provolone for a little flavor variation.
Vegetables -when cooking the onions and garlic, add in some veggies like bell peppers, mushrooms, zucchini, peas or asparagus to get in more vegetables.
CoursePasta
CuisineItalian
