Vodka Pasta
Rated 5.0 stars by 1 users
Category
Sunday Suppers
Cuisine
Italian
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Calories
610
There are some dishes that feel instantly celebratory, and vodka pasta is one of them. Creamy yet light, rich without being heavy, this is the kind of pasta that turns an ordinary supper into something a little more glamorous. Tomato, cream and a splash of vodka come together to create a silky, gently spiced sauce that clings beautifully to every strand of pasta.
The vodka doesn’t make the dish boozy — instead, it sharpens the tomatoes and lifts the richness of the cream, giving the sauce its signature depth and balance. Finished with Parmesan and a touch of chilli heat, this vodka pasta is comforting, indulgent and quietly impressive, yet simple enough to make on a weeknight.
It’s the sort of recipe you’ll want to keep up your sleeve: easy, reliable and endlessly crowd-pleasing. Serve it with a green salad and a glass of something cold, and you have dinner sorted.
WHY YOU’LL LOVE THIS VODKA PASTA
Creamy, balanced and full of flavour — the vodka enhances the tomatoes and cream without overpowering them.
Quick and straightforward to cook, making it ideal for busy evenings or last-minute hosting.
Perfect for entertaining — it feels indulgent and restaurant-worthy but requires very little effort.
A guaranteed crowd-pleaser that works just as well for friends, family or a relaxed dinner party.
Easily adaptable — add chilli, pancetta, prawns or burrata depending on the mood and the season.
Comfort food with polish, perfect for cosy nights in or serving as the main event at an informal gathering.
Ingredients
-
A splash of olive oil
-
4 cloves garlic, grated
-
500g tomatoes, diced (San Marzano are perfect)
-
100ml vodka
-
75ml double cream
-
25g Parmesan, grated (plus more to serve)
-
400g dried penne pasta, cooked
-
Chilli flakes, at your discretion
Directions
Heat a generous splash of olive oil in a large frying pan and add the grated garlic. Cook over a low heat for a minute.
Add the diced tomatoes (San Marzano tomatoes are ideal but they’re only available seasonally) and vodka and simmer until the tomatoes have fully lost their shape.
Pour in the double cream and add the grated parmesan and then toss through the cooked penne.
Serve immediately with extra Parmesan and chilli flakes.
Recipe Note
Choose the right pasta shape. Short shapes like rigatoni or penne hold the vodka sauce beautifully, while long pasta such as spaghetti or linguine creates a more elegant, silky finish. Both work — it’s about the mood you’re after.
The vodka matters less than you think. Use a decent-quality vodka, but nothing precious. Its role is to sharpen the tomatoes and balance the cream rather than add flavour of its own.
Let the alcohol cook off. Simmer the vodka for a minute or two before adding the cream so the harshness disappears, leaving a smooth, rounded sauce.
Cream, not milk. Double cream gives the sauce its signature richness and texture. Milk won’t emulsify in the same way.
Season gradually. Parmesan adds saltiness, so taste before adding extra salt at the end.
Save a little pasta water. A splash stirred in at the end helps the sauce cling to the pasta and keeps everything silky rather than heavy.
Serve immediately. Vodka pasta is at its best fresh from the pan, when the sauce is glossy and perfectly coated.
Nutrition
Nutrition
- Serving Size
- 1 serving 100g pasta
- per serving
- Calories
- 610
- Carbs
- 75 grams
- 29%
- Cholesterol
- 65 milligrams
- 22%
- Fat
- 26 grams
- 37%
- Fiber
- 6 grams
- 20%
- Protein
- 18 grams
- 36%
- Saturated Fat
- 12 grams
- 60%
- Sugar
- 9 grams
- 10%