This Pasta alla Vodka Recipe Is One of Ree's Favorites (2024)

No, I’m not spiraling downward into a pit of sin and booze, despite what you may think. I mean, just because I’ve shared the recipes for Whiskey-Glazed Carrots, Christmas Rum Cake, and Pasta alla Vodka in the same two-month period doesn’t mean I’m on a bender or anything! It simply means it’s the holiday season—the season to be jolly—and if you can’t add a little fun (translation: booze) to your cooking during the holiday season, when CAN you?

Love, The Queen of Rationalization.

Pasta alla Vodka, people. Pasta alla Vodka. How can I adequately describe to you my love for this tomato-cream-based dish? I’m a raging tomato-cream-sauce fiend anyway, but this one…there’s just something about it. Normally, I’d use white wine in a pasta sauce rather than vodka, and that’s also scrumptious. It’s difficult for me to describe the difference between the flavor of this dish when you use vodka vs. wine, but I’ll try:

When you cook this sauce with wine, it leaves that delicious “winey” aftertaste—that satisfying “mmmm…wine” flavor that’s unmistakable and wonderful. But when you use vodka, there’s a cleanness to it—a slight sharpness. Not a bitterness at all—in fact, I’m always surprised at how mild the final sauce really is, considering it has a cup of the sharp stuff in it. But it is…it’s mild. And each bite has a really clean finish, a perfect ending.

As I said, it’s difficult for me to describe. And that’s not what I’m here for, anyway. I’m here to SHOW you.

So why don’t I do that now? (I just heard you rolling your eyes and saying “FINALLY.” You think I don’t hear you roll your eyes, but I do.)

The Cast of Characters: Pasta, Vodka, Tomato Puree, Onion, Butter, Oliver Oil, Salt, Pepper, Red Pepper Flakes, Parmesan Cheese, and Heavy Cream.

The classic Pasta alla Vodka actually uses Penne, but I’m a real rebel when it comes to using different pasta shapes. I found this a few weeks ago when I stopped at a fancy-schmancy grocery store in the big city and I knew I had to have it.

I’m a sucker for unique pasta shapes.

In any event, cook 1 pound of pasta according to package directions, being careful NOT to overcook it. Overcooked pasta is a sacrilege.

Begin by dicing 1 medium onion pretty finely. I pretty much always dice my onions finely.

Then grab 2 or 3 cloves of fresh garlic, smash ’em with a can, then peel off the outer papery skin.

Chop them up as if your life depended on it.

In a skillet over medium to medium-low heat, add 2 tablespoons olive oil and 2 tablespoons butter.

Allow the butter to melt…

Then throw in the diced onions.

Add the chopped garlic on top…

Stir around to combine.

Let this cook for two minutes over medium-low heat. You want it to sizzle, but not burn.

After two minutes, pour in 3/4 cup of vodka. Or, if you’re feeling adventurous, go ahead and make it a cup. Either way is fine.

Let this mixture cook for three minutes. It’ll start reducing just a bit.

Next, pour in 1 can of tomato puree. You can definitely use tomato sauce, too, but it’ll result in a slightly thinner vodka sauce. Not that there’s anything wrong with that.

Stir the mixture…

Until it’s thoroughly combined.

REDUCE HEAT TO LOW.

Pour in 1 cup of heavy cream. No, you can’t use whole milk. No, you can’t use half-n-half. Where’s your pluck? Where’s your courage?

Where’s your exercise bike? Because tomorrow morning, you’re gonna need it.

Mmmm. Tomato sauce and cream. Is there anything better in the world?

Gently stir the mixture…

Until it’s a creamy, dreamy, light-colored mixture.

Make sure the heat is very, very low—I put it on the lowest simmer possible. Then sprinkle in a healthy pinch of red pepper flakes. This is optional if you can’t HANDLE the heat.

Add at LEAST 1/4 teaspoon of salt.

This is important: cooking with wine decreases the need for much salt. But cooking with vodka doesn’t—you really need to make sure you salt this adequately.

And of COURSE—this needs plenty of freshly ground black pepper.

Give it a stir, making sure the heat’s not too high.

Next, because you’re a rebel like me, add one more tablespoon of butter.

There’s really no good reason for doing this. It just feels right.

That sums up my entire motivation for doing pretty much everything I do.

Next, grate up a good cup or so of Parmesan.

And if you want to use the storebought pre-grated stuff, go for it. I wouldn’t dream of judging you.

QUICK TIP: Just before you drain the pasta, stick a cup in there and retrieve a cup or so of the cooking water. That way, if the pasta sauce winds up being too gloopy or thick after you toss it with the pasta, you can splash some in to make it stirrable.

Oh, my.

Turn off the skillet. Then drain the pasta and add it to the skillet. I usually add in about 3/4 of the pasta first to make sure I’ll have enough sauce, then add in the rest if necessary.

Gently toss the pasta to coat it with the sauce.

Once it’s all tossed together, add in most of the grated Parmesan and toss it together, too.

(For you photography enthusiasts, here’s a great example of the challenges of exposure. In this instance, if I’d exposed for the pasta, the Parmesan would have been overexposed, or blown out. So I had to expose for the Parmesan in order to retain its detail…and that resulted in a darker pasta. Never mind.)

When you’re ready to serve, pour it into a large serving bowl.

Sprinkle generously with more Parmesan…

And then, if you’re me, just go ahead and eat it straight out of the serving bowl.

It’s not as if Marlboro Man would eat this anyway.

Sometimes it’s handy being married to a cattle rancher.

Enjoy!

Love,
Pioneer Woman