Description
Enjoy a creamy and spicy vodka pasta that blends rich heavy cream with zesty red pepper flakes. Perfect for a cozy dinner, this dish is sure to impress with its vibrant flavors and comforting texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup vodka
- 1 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish
- 1 pound pasta (penne or rigatoni works great)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once shimmering, add the finely chopped onion and sauté for 5-7 minutes until translucent.
- Add the minced garlic and red pepper flakes, stirring for 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, stirring to combine. Bring to a gentle simmer and cook for about 10 minutes.
- Carefully add the vodka, stirring to combine, and let it simmer for another 5 minutes.
- Reduce heat to low and slowly stir in the heavy cream. Mix well and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
- Reserve about 1 cup of pasta cooking water, then drain the pasta in a colander without rinsing.
- In the same pot used for the pasta, add the drained pasta back in.
- Pour the spicy vodka sauce over the pasta and gently toss to combine. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Let the pasta sit for a minute to meld flavors.
- Serve in bowls, garnished with additional Parmesan cheese and fresh basil leaves.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- For a vegetarian option, ensure the Parmesan cheese is rennet-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes