1 1/4 cups heavy / thickened cream (UK: double cream)
1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
1/2 tsp red pepper flakes (chilli flakes), 100% optional
3/4 tsp cooking salt / kosher salt (halve for table salt)
Pinch black pepper
50g / 1 loosely packed cup freshly grated parmesan , plus more for serving
1/2 cup+ pasta cooking water
Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
smilysmilysmooch
I would eat the whole pot of this. Looks yummy.
OntarioPaddler
It’s better to add the vodka and cook it off right when you add the tomato, before the cream.
leaningtoweravenger
This was peak 80s Italian recipes. I haven’t seen, or eaten, it in at least 35 years. Now the combo tomato + cream is not used anymore, and vodka disappeared from Italian recipes (excluding cocktails, obviously). I believe that in the 80s, vodka was kind of fancy stuff as it was imported.
meri-amu-maa
Pretty sure this recipe would work just as well, if not better, without the vodka.
Mo_oN-POSER
Still wonder why Wodka is necessary seems good as it is without it
6 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/vodka-pasta/)
500g / 1 lb penne or ziti (rigatoni is also a fave, else any other pasta)
2 tsp cooking salt / kosher salt , for pasta cooking water
1 1/2 tbsp olive oil
1/2 small onion , finely diced (smaller dice than usual is better)
2 garlic cloves , finely minced
1/2 cup (140g / 4.5 oz) tomato paste (UK: tomato puree)
1 1/4 cups heavy / thickened cream (UK: double cream)
1/3 cup vodka , or chicken stock/broth for alcohol free (Note 3)
1/2 tsp red pepper flakes (chilli flakes), 100% optional
3/4 tsp cooking salt / kosher salt (halve for table salt)
Pinch black pepper
50g / 1 loosely packed cup freshly grated parmesan , plus more for serving
1/2 cup+ pasta cooking water
Sauté garlic and onion, cook off tomato paste, simmer with cream, vodka, chilli flakes, S&P 3 min, stir in parmesan at end. Toss with pasta and 1/2 cup pasta water, eat!
I would eat the whole pot of this. Looks yummy.
It’s better to add the vodka and cook it off right when you add the tomato, before the cream.
This was peak 80s Italian recipes. I haven’t seen, or eaten, it in at least 35 years. Now the combo tomato + cream is not used anymore, and vodka disappeared from Italian recipes (excluding cocktails, obviously). I believe that in the 80s, vodka was kind of fancy stuff as it was imported.
Pretty sure this recipe would work just as well, if not better, without the vodka.
Still wonder why Wodka is necessary seems good as it is without it