Vodka Pasta

This Vodka Pasta is tender fusilli pasta tossed in a vibrant and delicious tomato, vodka, and cream sauce. Coupled with a sprinkling of parmesan cheese, and you’ll have a restaurant-quality dish in your own home.

I always order Vodka Pasta at Jon and Vinny’s here in Los Angeles. Creamy vodka pasta can’t be beaten, and it’s surprisingly super easy to make. You will surely have dinner on the table within 30 minutes.

TIPS FOR VODKA PASTA

• If you do not have Fusilli pasta, don’t worry. Without a doubt, any other shaped pasta is excellent.
• When you add the vodka, make sure you simmer for a good 1 – 2 minutes to make sure the vodka burns off.
• You can add some protein to this dish if you like, although it is so good as is.
• When you are making this Vodka Pasta, make sure you buy a good Parmesan cheese, do not use that pre-grated stuff with the green top!
•  What’s more, it’s such a perfect dish to make a day ahead. You can make the sauce and freeze it for another day.

Ok, guys!  If you make this dish, by all means please leave a comment and give this recipe a share! I love to hear from all of you, and what’s more I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!

Additionally, check out my other pasta recipes here! 

Vodka Pasta

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This Fusilli alla Vodka is tender fusilli pasta tossed in a rich and delicious tomato, vodka, and cream sauce. Add a sprinkling of parmesan cheese and you’ll have a restaurant-quality dish in your own home.

• Total Time: 25 minutes

Ingredients

¼ cup olive oil

1/2  yellow onion, finely chopped

1 red bell pepper, sliced

3 garlic cloves, minced

4oz tomato paste

1 teaspoon crushed red pepper flakes

2 tablespoons vodka

1/2 cup heavy cream

Kosher salt

freshly ground pepper

1 pound fusilli

2 tablespoons unsalted butter

1/2 cup finely grated Parmesan, plus more for serving

chopped fresh basil, for garnish

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Instructions

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium heat, cook onions, garlic, and bell peppers for 4-5 minutes until all softened. Add tomato paste and cook for 3 minutes until it starts to darken in color. Add pepper flakes. Drop pasta into the boiling water and stir.
3. Pour the vodka into the pan and simmer for 1-2 minutes to cook off the alcohol.
4. Add in the cream and stir to combine, add 1/2 cup pasta water to the sauce, this will thin it slightly but it will thicken as its heats up.
5. Add cooked pasta to the sauce and stir to combine. Add the butter and keep stirring until it has melted.
6. Serve on big white plates and top with fresh basil and extra parmesan.

• Author: Chef Stuart
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Cuisine: Italian

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