Description
Creamy tomato pasta made with olive oil, garlic, tomato paste, cream, and Parmesan. Add vodka for the vodka version or leave it out for an easy creamy tomato sauce. Pasta alla Vodka comes together in about 20 minutes—it cooks fast so make this tonight if you don’t know what to make for dinner! All of the ingredient measurements here are guides, feel free to use more or less of anything. Once you learn how to make this it will be your go-to pasta dinner.
Ingredients
- 16 ounces rigatoni (or any short-cut pasta)
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 4 ounces tomato paste, preferably double-concentrated
- 2 tablespoons vodka, optional
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt, plus more for the pasta water
- 1/4 teaspoon red pepper flakes or Calabrian chilis, optional
- 1/2 cup heavy cream
- 4 ounces Parmesan cheese, finely grated, divided
- 1-2 cups reserved pasta water, as needed
- Fresh basil, for serving, optional
Instructions
- Cook the shallot: Heat the olive oil in a large high-sided skillet over medium heat. Add the shallot or onion and a big pinch of salt and cook until softened, about 3–5 minutes.
- Cook the tomato paste and garlic: Add tomato paste and cook, stirring frequently, until the paste deepens in color and the oil turns red, about 2–4 minutes. Add a little more oil if dry and adjust the heat to prevent burning. Add the garlic and cook 1-2 minutes until fragrant. Don’t burn the garlic.
- Deglaze with vodka, if using: Turn the heat to medium high and add the vodka simmer, stirring, for 1–2 minutes to cook off the alcohol. (Skip the vodka if preferred). Reduce the heat to medium, stir in the 1 teaspoon oregano, and cook for about 1 minute without letting it burn.
- Add the cream: Reduce the heat to low and slowly whisk in the cream until smooth. Start with ½ cup cream and add up to ¾ cup to taste. Add a 1/2 teaspoon salt and the optional chili flakes or Calabrian chiles; adjust the salt after adding the cheese and pasta water. If the pasta needs more time to cook turn the heat off the tomato & cream sauce until you’re ready to add the pasta.
- Cook the pasta: Meanwhile, cook the pasta in salted water until about 1 minute shy of al dente, using the package timing as a guide. Reserve at least 2 cups pasta water before draining.
- Bring together: Return the tomato sauce to medium heat. Add the pasta to the skillet with a 1/2 cup of pasta water. Toss over low heat until the pasta is al dente, adding pasta water as needed. (You’ll probably use about 1 cup total.) Reserve a small handful of the Parmesan for serving. Remove the pan from the heat, then add the remaining Parmesan gradually, tossing until the sauce is creamy and glossy. Taste and adjust the seasoning. Serve immediately with the reserved Parmesan and optional fresh basil.
Notes
Pasta: Use a 12–16-ounce box of any pasta you like. Rigatoni is my favorite here, but penne or another short pasta works well.
Shallot and garlic: Substitute ½ medium onion for the shallot. Use 2–4 garlic cloves depending on your preference; mince, press, or finely grate them.
Olive oil: Add another tablespoon if the tomato paste mixture looks dry.
Tomato paste: Double-concentrated paste is great here, but regular tomato paste works, too. Use 3 ounces for a milder tomato flavor or up to 6 ounces for a more tomato-forward sauce.
Vodka: Use 2–4 tablespoons, or skip it entirely. Add a splash of water if needed to loosen the tomato paste. A brief simmer does not remove all the alcohol.
Seasoning: Substitute Italian seasoning or dried basil for the oregano. For more heat, use up to ½ teaspoon red pepper flakes or Calabrian chiles to taste. Add chiles with the tomato paste to bloom them in the oil, or just before the cream for a gentler kick.
Cream: Start with ½ cup and increase to ¾ cup for a creamier sauce. Lower the heat before adding it and avoid a hard boil.
Parmesan: Reserve a small handful for serving. Add the rest gradually over very low heat or off the heat, tossing well.
Pasta water: Reserve at least 2 cups before draining. You’ll likely use about 1 cup, possibly more. Add it gradually until the sauce is glossy and coats the pasta. If you forget to save it, hot water works in a pinch.
Timing: For a 20-minute dinner, make the sauce while the pasta water heats and the pasta cooks.