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I’m cautiously sharing this Vodka Pasta Recipe for two with you, because I have a feeling you’re going to immediately double or triple the recipe. It is just the thing to make for a crowd, and absolutely everyone loves it. Zero complaints, unless you forget to save your pasta water!
This is not just a pasta recipe for people who love spicy food. While I adore spicy food and love a good pasta alla vodka because the combination of red pepper flakes and vodka bring a subtle spiciness to the dish, that’s not the main reason I love it!
The thing that keeps you coming back for more with this vodka pasta is the way the sharp bite of the vodka cuts through the creaminess of the sauce! Too much cream sauce = no bueno. But a palate cleanser of vodka between every bite keeps you reaching for bite after bite.
Plus, a giant portion of pasta alla vodka and a round of espresso martinis has fueled many girls nights. We may or may not close down restaurants with this order!
Ingredients
- Pasta. Since this pasta alla vodka recipe serves two people, we only need half a pound of any shortcut pasta. I used the Casarecce shape, because I love the way it has plenty of folds and crevices for which the creamy pasta sauce can adhere.
- Olive Oil. One tablespoon of olive oil, simply for sautéing the garlic.
- Garlic. Two big cloves of garlic, finely minced.
- Red Pepper Flakes. I use anywhere between 1/2 and 1 full teaspoon of red pepper flakes. When I cook this for kids, I use 1/4 teaspoon. They don’t actually taste the heat, but the oils from the flakes still contribute to the mouthfeel of the sauce.
- Tomato Paste. One thing that is unique about my vodka pasta recipe is that it uses the entire 6 ounce can of tomato paste. More tomatoes, more better.
- Vodka. One-third cup of vodka. Please don’t ask me for any substitutions here–if you don’t want to cook with alcohol, make my Lemon Chicken Piccata.
- Cream. One cup of heavy cream, or double cream if you’re across the pond. Yes, it’s a lot, but you won’t regret it.
- Salt and Pepper. Start with one-half teaspoon of salt, and about 15 grinds of black pepper. Taste, and then adjust from there.
- Parmesan Cheese. I serve this pasta alla vodka with freshly grated Parmesan cheese on top.
How to Make Vodka Pasta for Two
First, bring a large pot of water to boil for the pasta, Then, In a saute pan, heat the olive oil over medium heat. Add the garlic and saute for 30 seconds. Then, add the pepper flakes and saute for 10 seconds.
Next, add the entire can of tomato paste. Break it up with a spatula or wooden spoon as it cooks.
This is very important: turn off the heat under your pan before adding the vodka. This is especially important if you have an open gas flame for cooking, like I do.
Next, turn the heat back on to LOW and stir in the heavy cream, salt and pepper.
Give the sauce a taste, and adjust seasonings to your taste.
Finally, drain the pasta and add it to the pan with the sauce, along with a few ladles of the pasta cooking water. Stir to combine.
What to Serve with Pasta alla Vodka
- Because this vodka pasta is rich, it goes well with a tangy salad, like my Chopped Salad Recipe.
- You can also keep it simple and serve it with garlic bread.
Vodka Pasta
Ingredients
- 1/2 pound shortcut pasta I used Casarecce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1 6- ounce (170 grams( can of tomato paste
- 1/3 cup vodka
- 1 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground black pepper
- 1/2 cup grated Parmesan cheese for serving
Instructions
- First, bring a large pot of water to a boil. Add salt, and then add the pasta. Set a timer and cook the pasta accrording to package directions. (The vodka sauce should cook in the same amount of time as the pasta!) Also: be aware that you need to save some pasta water before draining the pasta!
- In a medium skillet, heat the olive oil over MEDIUM heat. Add the garlic and saute for 30 seconds.
- Add the red pepper flakes, and saute for 10 seconds.
- Next, add the entire can of tomato paste. Break it up with a spatula or wooden spoon as it cooks.
- Turn the heat OFF, and add the vodka. Stir to dissolve.
- Turn the heat back on to LOW, and then add the cream, salt and pepper. Stir to combine and taste—add more salt and pepper, if desired.
- When the pasta is done cooking, ladle it into the pan with the sauce, saving some pasta water. Stir, and add splashes of pasta water until the mixture is smooth and creamy.
- Grate a decent amount of Parmesan cheese on top, and serve in 2 bowls.
