Want to impress your friends (or just treat yourself)? Chef Alec’s easy Pasta Alla Vodka recipe delivers restaurant-quality flavor even for the cooking novice. Get ready for the "wow" factor; let's cook!
Ingredients
- 2 tablespoons butter
- ⅓ cup minced onion
- 2 cloves garlic, minced
- ¼ cup vodka
- 1 small can tomato paste (about 6 oz)
- ¾ to 1 cup heavy cream
- Calabrian chili paste, to taste
- 1 box pasta (about 16 oz)
Instructions
- Melt the Butter: Add the room-temperature butter to a pan and cook over medium heat until it is fully melted.
- Sauté Aromatics: Add the chopped onions and minced garlic to the melted butter. Sweat them down until they are soft and translucent. Note: Do not let them caramelize; you want them soft, not browned.
- Add the Spicy Twist: Stir in the chopped Calabrian chili. This provides a unique depth of flavor and a nice spicy kick compared to standard red chili flakes.
- Caramelize the Tomato Paste: Add the tomato paste to the pan. It is essential to cook this down thoroughly to caramelize the natural sugars in the tomato, which creates a spectacular richness.
- Incorporate the Cream: Slowly stir in the cream. Using cream that is close to room temperature helps it emulsify better with the sauce, ensuring a smooth and extra-creamy texture.
- Add the Vodka: Stir in the vodka. Chef Alec prefers not to cook off the alcohol first for this dish, as its natural acidity and astringency help break up the richness of the cream and butter.
- Coat the Pasta: Add your cooked pasta to the sauce. Toss and stir until every piece of pasta is thoroughly coated.
- Serve and Garnish: Transfer the pasta to a plate and top it off with a generous amount of freshly grated Parmesan cheese.
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