How to Make Pasta alla Vodka | Get Cookin’ | Allrecipes.com

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino cheese offers a similar flavor at a lower cost.

Render pancetta in olive oil until crispy.

Add chopped onion and cook until translucent, about 2-3 minutes.

Stir in minced garlic and crushed red pepper, cooking for about 1 minute.

Add tomato paste and cook until it starts to brown.

Pour in vodka and let the alcohol cook out.

Crush whole Roma tomatoes by hand and add them to the pan.

Add a little water to the tomato can and pour it into the sauce.

Simmer until the sauce is rich and thick, allowing liquid to evaporate.

Salt the water and cook rigatoni until al dente, as it will finish cooking in the sauce.

Add heavy cream to the sauce, which turns it pink.

Season with salt and black pepper to taste.

Add cooked pasta to the sauce, mixing to coat.

Finish with half the Parmesan cheese, parsley, and basil, mixing until thick and rich.

Adjust seasoning with more salt and pepper if needed.

Top with more Parmesan cheese and fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens