pasta with vodka sauce

A delicious vodka sauce for pasta

Prepare this vodka sauce for #VodkaPasta, in which vodka serves as an emulsifier and adds texture as well as depth.

Very easy to prepare, in 20 minutes you will get an excellent vodka sauce for your weekend dinner. The most “tedious” part is to make sure that the garlic is well peeled, as well as the onion and that the latter is well chopped.

Another thing is to make sure you have good ingredients: good Parmesan cheese, good tomato paste, good olive oil and cream.


Ingredients vodka sauce – for one person

250g Rigatoni or Penne

1 yellow onion

4 cloves of garlic

30 ml of vodka

1 tube of tomato paste

1 cup of heavy cream

1 small piece of pepperoncino (chili pepper)



Black pepper

Olive oil


Fresh basil

Cherry tomato for garnish and texture



*Use a wooden spoon.

-Prepare a pot with water and let it heat up. Add salt.

-Peel and cut the onion into medium-fine pieces.

-Peel the garlic and crush it with the back of the knife (it is good to remove the root of the garlic, it will be better for digestion and the flavor will be less strong).

-Add the olive oil in a frying pan and heat it little by little over medium heat.

-Add the cream in a saucepan over very low heat so that it is warm when added to the sauce.

-Once the raisin water is boiling, add the pasta.

-Add the onion and let it cook over medium heat, and add a little pasta water. The water will make it cook slower with the same fire and without burning.

-Once the water evaporates and the onion is translucent and soft, add the garlic and sauté for 3 more minutes. Continue over low heat.

-Turn off the heat of the cream pot.

-Add two pepperoncino tips to the onion and garlic and stir.

-Add the vodka and stir until it thickens and the vodka and oil come together.

-Add the tomato paste. Maintain medium heat.

-Gradually add the cream.

-Add again half a cup of pasta water and mix everything until it emulsifies.

-Taste to correct the salt.


Once the pasta is ready

-Normally a good Rigatoni pasta will take 12 minutes to be al dente.

-Colour it and add the pasta to the sauce pan and add basil. It doesn’t matter if there is a little pasta water still.

-Mix everything with a wooden spoon until the sauce covers the pasta well.

-All that remains is to plate, add pepper, grate the cheese over the pasta and add cherry tomato quarts if you wish.

Enjoy your meal!


Don’t drink and drive. Enjoy responsibly.


Join the community on Reddit

Spirits Hunters is a community dedicated to spirits and the world of mixology. Feel free to talk about the world of mixology and bartending here!