Linguini alla Vodka
I can vividly remember the first time I tried Vodka sauce. It wasn’t long after I returned from studying abroad in Italy, so I was craving something rich and flavorful to transport me back. I was in luck that a friend of mine suggested that we do a pasta night, making it from scratch. While we made the pasta, her mom prepared the most flavorful sauces. One of them was this creamy vodka sauce. So silky with the most subtle amount of heat, I knew I had to get her mom’s recipe. While it is not a traditional Italian recipe by any means, it offers a modern twist on a basic marinara sauce. I got tired of having an entire bottle of vodka that I only ever used for one recipe, so I decided to omit it altogether. If you have it on hand, feel free to add it but if you don’t, no problem!
Servings: 5
12-14 oz linguini*
1/4 cup olive oil
1.5 tbsp minced garlic
1/4 cup red onion or shallots diced
2/3 cup tomato paste
1 cup heavy cream
3/4 cup Parmesan finely grated
2 tsp red pepper flakes
1 tsp oregano
1 tsp dried basil optional
1/2 tsp black pepper
1/2 tsp salt
Instructions:
Heat saucepan over medium heat, then add minced garlic until it has softened and become aromatic or for 30-60 seconds. Be careful not to let it brown.
Add red onion sauté until softened and fragrant, about 2-3 minutes.
Introduce the tomato paste and let cook until it has turned deep red or started to caramelize, or for about 5 minutes.
Optional: Add 1/4 cup vodka after tomato paste caramelizes, and simmer 2–3 minutes to cook off alcohol before adding cream.
Boil water for linguini and cook, making sure to keep ¼ cup of reserved pasta water to mix in with the sauce and linguini at the end.
Add heavy cream, red pepper flakes, oregano, dried basil, black pepper, and salt and lower to a simmer for 8-10 minutes.
Gradually add the parmesan and stir until it has melted into the sauce.
After draining the linguini (remember to reserve ¼ cup of pasta water), return it to the pot. Pour the vodka sauce over the pasta and toss gently, adding 2 tablespoons of reserved pasta water per serving to loosen the sauce as needed.
Serve with fresh cracked pepper and parmesan on top. Enjoy!
Notes:
*You can use rigatoni, penne, or tagliatelle as a substitute for linguini.
Tip: Pasta is not usually enough for me, so I typically will add protein to this. My choice of protein is salmon. If you are wanting the dish to remain vegetarian, you can opt for chickpea pasta instead which adds a protein boost!
Tip: I like to freeze leftover sauce and for a treat later!