Creamy Vodka Pasta
Pasta tossed with a smooth vodka-tomato cream sauce, finished with cheese and fresh herbs. Cooked stovetop in a single pan, combining tender pasta with rich, velvety sauce.
Ingredients
Method
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta in a colander.
In a medium saucepan, melt butter over medium heat. Add diced onion and sauté until softened, about 3 minutes.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and stir to coat the aromatics, cooking for 1 minute.
Pour in vodka (if using) and let simmer for 1–2 minutes to reduce slightly.
Lower heat to medium-low. Add heavy cream and stir until smooth. Warm gently without boiling, about 2 minutes.
Stir in grated parmesan until melted. Season with salt and black pepper to taste.
Add cooked pasta to the sauce and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
Divide into bowls and garnish with fresh parsley and extra parmesan if desired. Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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