Creamy Vodka Pasta (Print Version)
# Ingredients:
→ Pasta Base
01 -
2 cups dry penne pasta (roughly 8 ounces)
→ Sauce Base
02 -
1 tablespoon olive oil
03 -
2 tablespoons salted butter
04 -
Half an onion, diced finely
05 -
1 garlic clove, chopped into tiny bits
→ Creamy Sauce
06 -
1/4 cup of vodka (any standard option works here)
07 -
1/4 cup of decent-quality tomato paste (tube ones are handy)
08 -
3/4 cup of heavy cream for the creamiest results
09 -
A dash of black pepper and a hefty pinch of salt
→ Fresh Touches
10 -
A small bunch of basil leaves, sliced thinly
11 -
Fresh Parmesan to sprinkle generously on top
# Instructions:
01 -
Fill a large pot with water, salt it well (aim for seawater levels!), and let it boil. Toss in your penne and cook until it's almost soft but still firm to bite.
02 -
As the pasta is cooking, heat olive oil and butter in a frying pan over medium heat. Add onions and sauté them for about five minutes until soft and fragrant.
03 -
Toss in the garlic and stir for around 30 seconds—you want the aroma but not browned garlic. Then pour in the vodka and let it sizzle and bubble for a few moments.
04 -
Stir in the tomato paste until the mixture looks smooth and combined. Slowly pour in the heavy cream. Reduce the heat to medium-low and let the sauce heat gently until it thickens.
05 -
Taste the sauce and season with salt and pepper until you're happy with it. Mix in the cooked penne and basil, using some of the pasta water to loosen the sauce if it's too thick. Serve warm, topped with lots of grated Parmesan.
# Notes:
01 -
Don't skip the heavy cream—it really makes the difference. Half-and-half can ruin the texture.
02 -
Save a little pasta cooking water before draining—it’s perfect for adjusting the sauce thickness.
03 -
This recipe serves four average portions, but feel free to double it if you're feeding bigger appetites.