Pasta with vodka is a simple and quick-to-prepare main dish. In the eighties, the Italian-American recipe for penne alla vodka became famous, still appreciated today, which is a main course made with penne and a tomato sauce, deglazed with vodka, to which cream is added, giving it a unique creaminess and this light red color. There are also versions that include the addition of bacon or salmon. I prepared it with a base of sautéed onion and garlic, deglazed with vodka, and instead of bacon, I added capers, which I think create an interesting contrast with the acidity of the tomato.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz short pasta
- 1/2 onion
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste chili pepper (optional)
- 1 tbsp tomato paste
- 2.4 oz vodka
- 14 oz tomato pulp
- to taste salt
- 2 tbsps capers
- 1 tsp oregano
- 2/3 cup fresh liquid cream
- to taste grated Parmesan cheese
- to taste pepper (to grind)
Steps
To prepare the pasta with vodka, bring a large pot of water to a boil, salt it, and add the pasta.
Meanwhile, chop the onion and garlic and sauté them in extra virgin olive oil in a pan, stirring often. If you like, add fresh chili pepper at this point. Alternatively, you can place the ground chili pepper on the table, so everyone can add it to their liking.
After 2-3 minutes, add the tomato paste and mix well. Deglaze with vodka and let it evaporate. Pour in the tomato pulp and salt. Add the cream, capers, and oregano. Stir and let it simmer gently for about 15 minutes, stirring occasionally.
Drain the pasta al dente, keeping a little cooking water aside. Put the pasta directly into the pan with the sauce and mix everything. Add grated Parmesan cheese and ground pepper to taste and stir again. Serve your pasta with vodka immediately with more grated Parmesan cheese for those who like it.
Suggestions
If you like pasta different from the usual, also try these recipes of mine:
– Pasta with Broccoli and Prosciutto
– Pasta with Arugula Pesto and Speck Alto Adige IGP
