One-Pan Pasta alla Vodka Recipe

A heavenly aroma fills your kitchen as the rich flavors of pasta alla vodka come together in perfect harmony. This One-Pan Pasta alla Vodka Recipe is a simple yet indulgent dish that takes just about 30 minutes from start to finish. The combination of creamy mascarpone and a splash of vodka creates a luscious sauce that clings beautifully to each piece of pasta.

This recipe is perfect for busy weeknight dinners or a casual gathering with friends. It can be easily doubled for larger groups, and any leftovers keep well for a quick meal the next day.

Why You’ll Love This Recipe

• The one-pan technique means less cleanup time.
• Creamy and spicy flavors deliver a delightful taste experience.
• It’s quick, taking only about 30 minutes to prepare.
• The dish pairs wonderfully with a simple green salad.

What You’ll Need

Gather the following ingredients to whip up this delicious meal.

For the Pasta

• 10 oz high-quality dried pasta, smooth tube shapes work best
• 1 1/4 cup pasta water, reserved

For the Sauce

• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 small shallots, finely minced
• 3 garlic cloves, finely minced
• 1 tablespoon Calabrian chili paste
• 8 oz high-quality tomato paste
• 1/2 cup vodka
• 4 oz mascarpone
• 1/2 cup heavy cream
• Kosher salt, to taste
• Freshly cracked pepper, to taste

For Serving

• Parmesan, freshly grated
• Fresh basil leaves

Note: Use heavy cream for best results in sauce consistency.

Substitutions & Swaps

• Butter: Use vegan butter for a dairy-free option.
• Vodka: Omit for a non-alcoholic version.
• Mascarpone: Substitute with cream cheese if needed.

How to Make It

Start making this delicious pasta dish in just a few easy steps.

1. Boil the Pasta
   Bring a pot of salted water to a boil and cook the pasta to al dente, usually 1-2 minutes shy of package instructions. Reserve pasta water before draining the pasta.

2. Sauté Aromatics
   Heat a large skillet over medium heat and add the olive oil and 1 1/2 tablespoons of butter. Once the butter is melted, add the shallots and garlic and cook until softened.

3. Add Chili Paste
   Add the Calabrian chili paste and cook for about a minute, until fragrant.

4. Incorporate Tomato Paste
   Once fragrant, add the tomato paste and cook for 4-5 minutes, stirring often, until dark in color.

5. Deglaze with Vodka
   Add the vodka and bring to a simmer, scraping up any brown bits on the bottom of the skillet.

6. Combine Ingredients
   After the vodka has simmered for a couple of minutes (ensure it doesn’t smell boozy anymore), add the pasta, pasta water, mascarpone, heavy cream, and reserved butter to the skillet. Stir well and bring to a simmer.

7. Season and Serve
   Once the pasta has absorbed some of the sauce and it’s nice and thick, season to taste with salt and pepper. Divide into bowls and top with freshly grated Parmesan cheese and fresh basil.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream may separate.
Reheat: Heat gently in a saucepan over low heat for 5-7 minutes.

Tips for Best Results

• Always reserve some pasta water for adjusting sauce consistency.
• Use high-quality ingredients for the best flavor.
• Monitor the simmering time of vodka to avoid a strong alcohol flavor.
• Stir frequently once the pasta is added to ensure even coating.

Serving Suggestions

• Pair with a crisp green salad for a refreshing contrast.
• Serve alongside garlic bread for a delightful complement.
• Enjoy with a glass of chilled white wine for an elevated experience.