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vodka pasta
servings 4
core ingredients
- 2 tbsp kosher salt
- 16 oz rigatoni
- 0.5 cup oil
- 1 yellow onion, finely diced
- 4 garlic cloves, crushed
- 4 tsp calabrian chili paste
- 6 tbsp sundried tomato paste
- 2 cup tomato puree
- 0.25 cup vodka
- 0.75 cup heavy cream
- 2 oz grated parmesan/romano
- black pepper to taste
extra ingredients
- chopped basil
- red chilies chopped
instructions
- Heat oil over medium-high heat. Add the onion to the skillet and cook until translucent, about 3-4 minutes.
- 0.5 cup oil
- 1 yellow onion, finely diced
- Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.
- 4 garlic cloves, crushed
- 4 tsp calabrian chili paste
- 6 tbsp sundried tomato paste
- 2 cup tomato puree
- Add the tomato puree to the skillet and stir to combine.
- 6 tbsp sundried tomato paste
- 2 cup tomato puree
- Once the mixture is bubbling, turn the heat to medium low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.
- 4 tsp calabrian chili paste
- 6 tbsp sundried tomato paste
- 2 cup tomato puree
- Meanwhile, bring a large pot of water to a boil and season with salt. Add the rigatoni and cook until about 1 minute shy of al dente.
- 2 tbsp kosher salt
- 16 oz rigatoni
- Stir in the vodka and cook for ~3 minutes.
- 0.25 cup vodka
- Stir in the heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, 1/4 cup at a time, as necessary until the sauce is glossy and coating the pasta.
- 0.75 cup heavy cream
- Turn off the heat and stir in the parmesan/romano cheese. Season the pasta to taste with salt and pepper.
- 2 tbsp kosher salt
- 2 oz grated parmesan/romano
- black pepper to taste
notes
calabrian chilis are ESSENTIAL, sundried tomato paste is also quite deepening. it'll turn out fine without these but if you want the umf you gotta have em.
make sure you get ridged pasta so it hangs onto the sauce.
{
"title": "vodka pasta",
"cuisine": "ITALIAN",
"effort": "MEDIUM",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 2,
"unit": "TBSP",
"name": "kosher salt"
},
{
"quantity": 16,
"unit": "OZ",
"name": "rigatoni"
},
{
"quantity": 0.5,
"unit": "CUP",
"name": "oil"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "yellow onion, finely diced"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves, crushed"
},
{
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"unit": "TSP",
"name": "calabrian chili paste"
},
{
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"unit": "TBSP",
"name": "sundried tomato paste"
},
{
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"unit": "CUP",
"name": "tomato puree"
},
{
"quantity": 0.25,
"unit": "CUP",
"name": "vodka"
},
{
"quantity": 0.75,
"unit": "CUP",
"name": "heavy cream"
},
{
"quantity": 2,
"unit": "OZ",
"name": "grated parmesan/romano"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "black pepper to taste"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "chopped basil"
},
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "red chilies chopped"
}
],
"notes": "calabrian chilis are ESSENTIAL, sundried tomato paste is also quite deepening. it'll turn out fine without these but if you want the umf you gotta have em.\r\n\r\nmake sure you get ridged pasta so it hangs onto the sauce.",
"reference_url": "https://www.youtube.com/watch?v=VYDvTNToe3M",
"photo_url": "https://zenaskitchen.com/wp-content/uploads/2024/09/sausage-vodka-pasta-1.jpg",
"total_time_minutes": 60,
"date_created": "2026-01-30T00:00:00Z",
"variant_label": "",
"variants": [],
"steps": [
{
"text": "Heat oil over medium-high heat. Add the onion to the skillet and cook until translucent, about 3-4 minutes.",
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"text": "Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.",
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},
{
"text": "Add the tomato puree to the skillet and stir to combine.",
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},
{
"text": "Once the mixture is bubbling, turn the heat to medium low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.",
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},
{
"text": "Meanwhile, bring a large pot of water to a boil and season with salt. Add the rigatoni and cook until about 1 minute shy of al dente.",
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{
"text": "Stir in the vodka and cook for ~3 minutes.",
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"text": "Stir in the heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, 1/4 cup at a time, as necessary until the sauce is glossy and coating the pasta.",
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{
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}