Main courses

Vodka pasta

This vodka sauce is a flavor bomb of tomato, rounded out by the silky richness of heavy cream.

7 steps2 servings
🍽️
Ingredients
25 g butter
110 g onion
2 pcs garlic cloves
chili flakes
kosher salt
85 g tomato purée
200 g canned tomato
120 ml cream
225 g pasta
30 ml vodka
25 g parmesan cheese
60 ml pasta water

Instructions

  1. Chop 110 g yellow onion and 2 garlic cloves.

  2. In a saucepan, melt 25 g butter over medium heat and add the onion, garlic, a pinch of chili flakes, and a bit of kosher salt. Cook, stirring, until the onion is very soft but not browned, about 15 minutes (lower the heat if the onion starts to brown).

  3. Add 85 g of tomato paste and cook for about 3 minutes. Pour in 200 g of canned tomatoes, preferably good-quality whole ones, and crush them with a spoon. Cook until the sauce has thickened slightly, about 10 minutes.

  4. Add 120 ml of heavy cream and stir to combine. Then pour the sauce into a blender and blend until completely smooth. Wipe out the saucepan, then pour the smooth sauce back into it and season to taste with kosher salt.

  5. In another pot, cook 225 g of pasta until al dente. Be sure to save the pasta water. A minute or so before adding the pasta to the sauce, add 30 ml of vodka to the sauce and let it simmer over medium heat.

  6. Add the pasta to the sauce along with 60 ml of pasta water, then increase the heat and stir until the pasta is coated in the sauce.

  7. Remove the pasta from the heat and add 25 g of parmesan, stirring until it's incorporated into the sauce. Season to taste with kosher salt and serve.