38 Easy & Healthy Vodka Sauce Pasta (Penne alla Vodka) Recipes

Craving the perfect blend of creamy, tangy, and indulgent? These incredible vodka pasta recipes will transform your weeknight dinner into a restaurant-worthy feast. From the timeless Penne alla Vodka with its velvety rose-colored sauce to creative twists like Fusilli alla Vodka that catches every drop of goodness, and the classic Pasta alla Vodka that started it all – we’ve gathered the most mouthwatering versions of this beloved Italian-American dish that’ll make you want to start cooking right now.

Best Pasta alla Vodka

Perfected through generations of Italian-American kitchens, this definitive version of pasta alla vodka achieves the ideal balance of richness and brightness. The vodka works its subtle magic, unlocking deeper flavors in the tomatoes while creating a silken sauce that clings perfectly to each pasta ridge. Simple yet refined, this dish exemplifies the beauty of restraint in Italian cooking.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 2

INGREDIENTS:

  • 1 pound tubular pasta
  • 1 tablespoon olive oil
  • ¼ yellow onion, minced
  • 2 garlic cloves, minced
  • 6 ounces tomato paste
  • 3 ounces vodka
  • 1¼ cups heavy cream
  • ¼ teaspoon red pepper flakes
  • 2 ounces Parmesan-Reggiano, grated
  • 2 tablespoons cold butter
  • Fresh parsley for garnish
  • Kosher salt to taste

METHOD:

  1. Sauté onion and garlic in olive oil until soft
  2. Add tomato paste and red pepper, cook until darkened
  3. Pour in vodka, cook for 1 minute
  4. Stir in heavy cream until smooth
  5. Cook pasta in salted water until almost al dente
  6. Reserve pasta water, drain pasta
  7. Combine sauce with pasta, cheese, and butter
  8. Toss until creamy and glossy

Spicy Vodka Pasta

Born in the digital age and perfected in countless home kitchens, this modern interpretation of vodka pasta balances indulgent creaminess with a bold kick of heat. Each element plays a crucial role: vodka heightens the tomatoes’ natural flavors, cream tempers the spice, and Parmesan adds essential umami depth. The result is a masterfully balanced dish that proves why it captured the culinary zeitgeist.

  • Prep Time: 15 minutes
  • Serves: 4

INGREDIENTS:

  • 1 box pasta of choice
  • 1 can tomato paste
  • 2 cloves garlic, chopped
  • 1 ounce vodka
  • ½ white onion, diced
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ cup pasta water
  • 1 teaspoon red chili flakes
  • 1 cup Parmesan cheese, grated
  • Fresh basil leaves, chopped
  • Salt and pepper to taste

METHOD:

  1. Heat olive oil in large saucepan over medium heat, add diced onions and chopped garlic, sauté until translucent
  2. Add tomato paste to pan, cook while stirring until color deepens and paste becomes fragrant
  3. Pour in heavy cream, stir continuously until sauce is completely smooth and combined
  4. Add vodka and chili flakes, simmer for 2-3 minutes to cook off alcohol
  5. Meanwhile, cook pasta in well-salted water until just before al dente
  6. Reserve ½ cup pasta water before draining, then add pasta to sauce
  7. Mix in butter and freshly grated Parmesan until sauce is glossy and coats pasta evenly
  8. Garnish with fresh basil, extra Parmesan, and black pepper

Vodka Sauce Pasta with Chicken

Golden-seared chicken breasts nestled in a velvety vodka-tomato sauce create an elegant yet approachable main course. The addition of chicken stock brings subtle richness, while fresh herbs and Parmesan add layers of complexity to the classic cream sauce. Each component is thoughtfully prepared to ensure the chicken remains tender and the pasta perfectly al dente, resulting in a harmonious dish that elevates the everyday to the extraordinary.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Serves: 6

INGREDIENTS:

  • 2 pounds boneless skinless chicken breasts
  • 16 ounces penne rigate
  • 32 ounces crushed tomatoes
  • 1 cup vodka
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 medium yellow onion, chopped
  • 5 garlic cloves, minced
  • ¼ cup Parmesan cheese
  • ⅓ cup parsley
  • 20 basil leaves, chopped
  • 1½ teaspoons sugar (optional)
  • Salt and pepper to taste

METHOD:

  1. Season and sauté chicken breasts in olive oil until golden and cooked through (165°F), about 8 minutes per side
  2. In same pan, sauté onion and garlic in remaining oil until softened and fragrant
  3. Add vodka and simmer for 2 minutes to cook off alcohol
  4. Pour in chicken stock, crushed tomatoes, tomato paste, herbs, cheese, and seasonings
  5. Bring to gentle boil, reduce heat and simmer for 15 minutes
  6. Cook penne in salted water until al dente
  7. Whisk heavy cream into sauce and cook for 2 minutes
  8. Fold cooked pasta into sauce until well coated
  9. Slice chicken and serve over pasta with fresh herbs and extra Parmesan

Gigi Hadid Vodka Pasta

This viral pasta sensation took social media by storm with its perfect balance of spicy, creamy, and savory flavors. The supermodel’s recipe combines classic Italian techniques with a modern twist, featuring a rich tomato cream sauce spiked with vodka and chili flakes. Simple yet sophisticated, this dish proves that sometimes the best recipes come from unexpected places.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 2

INGREDIENTS:

  • 8 oz rigatoni pasta
  • 3 tablespoons butter, divided
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 tablespoon vodka
  • ½ cup heavy cream
  • 1 teaspoon chili flakes
  • ¼ cup Parmesan cheese
  • Fresh basil for garnish
  • Salt and pepper to taste
  • 1 cup reserved pasta water

METHOD:

  1. Bring large pot of salted water to boil, cook pasta until al dente, reserve 1 cup pasta water
  2. Melt butter in large saucepan, sauté shallots and garlic until softened, 3-5 minutes
  3. Add tomato paste, cook until darkened and caramelized, 2-3 minutes
  4. Pour in vodka, cook until completely evaporated
  5. Stir in heavy cream and chili flakes until smooth and combined
  6. Add ½ cup pasta water and remaining butter, stir until sauce is creamy
  7. Fold in cooked pasta and Parmesan cheese, adding more pasta water if needed
  8. Garnish with fresh basil, extra Parmesan, and black pepper

Creamy Vodka Pasta

This classic Italian-American dish transforms simple ingredients into a luxurious sauce where vodka enhances the natural sweetness of tomatoes. The sauce achieves its signature silky texture through a careful balance of cream and starchy pasta water, while Parmigiano-Reggiano adds rich, savory depth.

  • Cook Time: 65 minutes
  • Serves: 4

INGREDIENTS:

  • 1 pound rigatoni or penne
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion (8 oz), diced
  • 3 garlic cloves, thinly sliced
  • 4.5 oz tomato paste
  • 14.5 oz whole peeled tomatoes
  • 1 cup heavy cream
  • ¼ cup vodka
  • 2 oz Parmigiano-Reggiano, grated
  • Red pepper flakes
  • Kosher salt to taste

METHOD:

  1. Melt butter and sauté onion, garlic, and pepper flakes until very soft but not browned, about 15 minutes
  2. Cook tomato paste until fragrant and thick, about 3 minutes
  3. Add whole tomatoes, simmer and crush while cooking for 10 minutes
  4. Stir in cream, then blend sauce until completely smooth
  5. Cook pasta in salted water until 3 minutes shy of al dente
  6. Add vodka to sauce and simmer before combining with pasta
  7. Finish cooking pasta in sauce, adding pasta water as needed
  8. Remove from heat, stir in cheese until smooth and creamy

Vodka Pasta (Without Vodka)

Stripped down to its essential elements, this alcohol-free interpretation captures the soul of classic vodka pasta through careful technique and quality ingredients. The secret lies in properly caramelizing the tomato paste and creating an emulsion with starchy pasta water, resulting in a sauce that’s every bit as luxurious as the original. Perfect for those who prefer to cook without alcohol or simply appreciate elegant simplicity.

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Serves: 4

INGREDIENTS:

  • 1 pound penne pasta
  • ½ medium yellow onion, diced
  • 3-4 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • ¾ cup heavy cream
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • ¼ teaspoon chili flakes (optional)
  • Fresh basil leaves
  • Salt to taste
  • Reserved pasta water

METHOD:

  1. Cook pasta in heavily salted water until 2 minutes before al dente
  2. Sauté onion and garlic in olive oil until translucent, about 5 minutes
  3. Add chili flakes and cook for additional 1-2 minutes
  4. Cook tomato paste until darkened and sticky, about 2 minutes
  5. Deglaze with pasta water, then stir in cream until smooth
  6. Toss partially cooked pasta in sauce, adding pasta water as needed
  7. Finish with Parmesan cheese, stirring until creamy
  8. Garnish with fresh basil and extra Parmesan

Vodka Pasta with Sausage

Crispy Italian sausage transforms traditional vodka pasta into an indulgent masterpiece, where each bite delivers a perfect balance of spice and comfort. The vodka enhances the tomatoes’ natural sweetness while creating a silky sauce that clings to every strand of pasta. Fresh basil and a generous shower of Parmesan complete this elevated weeknight dinner that rivals any restaurant version.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serves: 4

INGREDIENTS:

  • 8.8 oz pasta
  • 7 oz Italian sausages, casings removed
  • 14 oz crushed tomatoes
  • 1 cup heavy cream
  • 5 tablespoons vodka
  • 1 medium shallot, diced
  • 4 garlic cloves, chopped
  • 1 tablespoon tomato puree
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon chili flakes
  • ⅓ cup Parmesan, grated
  • Fresh basil leaves
  • Salt and pepper to taste

METHOD:

  1. Cook pasta in salted water until al dente according to package instructions
  2. Brown crumbled sausage in olive oil over medium heat, 6-7 minutes
  3. Add shallot and garlic, cook until softened, 1-2 minutes
  4. Stir in seasonings, then add vodka, tomato puree, and crushed tomatoes
  5. Pour in cream, simmer until slightly reduced, about 5 minutes
  6. Toss cooked pasta with sauce until well coated
  7. Finish with Parmesan and fresh basil
  8. Season with salt and pepper to taste

Vodka Sauce Pasta with Ground Beef

Remember that magical moment when mom would combine pasta with meat sauce? Well, this is the sophisticated cousin of that comfort food classic. We’re taking that nostalgic favorite and giving it a grown-up twist with vodka sauce – because adulting should have its perks! The result? A rich, creamy pasta that’ll make you feel like a kid and a culinary genius all at once.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Serves: 6

INGREDIENTS:

  • 4 cups penne pasta, cooked
  • 1 pound lean ground beef
  • 28 oz crushed tomatoes
  • ½ cup vodka
  • ½ cup heavy whipping cream
  • 1 large white onion, diced
  • 2 tablespoons olive oil
  • ¼ teaspoon red chili flakes
  • Parmesan cheese for garnish
  • Salt and pepper to taste

METHOD:

  1. Heat olive oil in a large pot over medium-high heat until shimmering, then add diced onions and cook until soft and translucent, about 5-7 minutes
  2. Add ground beef to the pot with softened onions, season generously with salt and pepper, break up meat with a wooden spoon and cook until completely browned with no pink remaining, about 8-10 minutes
  3. Remove pot from heat, carefully drain all excess grease from the beef mixture, then return pot to stovetop
  4. Pour in crushed tomatoes, vodka, and chili flakes, stirring until well combined
  5. Increase heat to high and bring mixture to a boil, then reduce heat to maintain a steady simmer until sauce has reduced by half and thickened, about 10-12 minutes
  6. Slowly whisk in heavy cream until completely incorporated and sauce is smooth
  7. Add cooked pasta to the sauce, stirring gently until pasta is well coated and sauce begins to cling to the noodles, about 2-3 minutes
  8. Serve immediately while hot, topped with freshly grated Parmesan cheese

Rigatoni Vodka Pasta

This 20-minute Italian classic features perfectly cooked rigatoni in a silky tomato cream sauce. The vodka adds depth while enhancing the natural sweetness of tomatoes, creating a restaurant-quality dish that’s simple enough for weeknight cooking.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serves: 4

INGREDIENTS:

  • 1 lb mezze rigatoni
  • 2 tablespoons unsalted butter
  • 2 shallots, finely minced
  • 2 garlic cloves, thinly sliced
  • ¼ cup vodka
  • 4.56 oz double concentrated tomato paste
  • 1 cup heavy cream
  • Parmesan cheese, to taste
  • Fresh basil leaves (optional)
  • Salt and pepper to taste

METHOD:

  1. Bring large pot of generously salted water to rolling boil for pasta
  2. Melt butter in large skillet over medium-low heat until foamy, then add minced shallots and sliced garlic, cooking until translucent but not colored, about 3 minutes
  3. Remove pan from heat, carefully add vodka (it will sizzle), return to medium-low heat and cook until vodka evaporates, about 1 minute
  4. Stir in tomato paste and cook for 1 minute to deepen flavor
  5. Add 1 cup reserved pasta water to sauce, stirring until smooth
  6. Pour in heavy cream, simmer for 1-2 minutes, then season with salt and pepper
  7. Transfer cooked pasta directly from water to sauce using strainer, tossing thoroughly to coat
  8. Add more pasta water if needed for desired consistency
  9. Serve immediately, topped with Parmesan and fresh basil

Vegan Vodka Pasta

Missing that creamy vodka pasta since going plant-based? Fam, I got you! This cashew-powered version is about to blow your mind. No dairy, no compromise – just pure, creamy comfort that’ll have your non-vegan friends begging for the recipe. The secret? Those magical cashews transform into the silkiest sauce you’ve ever twirled around your fork.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4-6

INGREDIENTS:

  • 16 ounces pasta of choice
  • 4 tablespoons olive oil or vegan butter
  • 5 garlic cloves
  • 1½ cups white onion, chopped
  • 2 tablespoons tomato paste
  • ½ cup vodka
  • ½ cup raw cashews
  • 2 (15 oz) cans diced tomatoes
  • ¼ cup cashew parmesan
  • ¼ cup fresh basil, chopped
  • Salt and pepper to taste

BREADCRUMB TOPPING:

  • 2 tablespoons vegan butter
  • ⅓ cup breadcrumbs
  • ¼ cup vegan parmesan

METHOD:

  1. Soak cashews in boiling water while preparing other ingredients (or boil for 20 minutes for extra smoothness)
  2. Heat olive oil in large sauté pan over medium-low heat, cook minced garlic and chopped onion until golden brown, about 5 minutes
  3. Add tomato paste and cook for additional 2-3 minutes until darkened
  4. Reduce heat, add vodka and simmer until completely evaporated, about 5 minutes
  5. Add diced tomatoes and half the salt, simmer for 10 minutes
  6. Transfer mixture to blender with drained cashews and remaining ingredients except basil, blend until completely smooth
  7. Return sauce to pan, stir in chopped basil and vegan parmesan
  8. Combine with cooked pasta, stirring until well coated
  9. Top with breadcrumb mixture, extra basil, and vegan parmesan

Healthy Vodka Pasta

This fresh take on vodka pasta balances bright tomato flavors with just enough richness from ricotta cheese. The aromatic eschallots and touch of chili create a lighter sauce that still clings perfectly to each piece of penne, proving comfort food can be both satisfying and mindful.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Serves: 2

INGREDIENTS:

  • 7 oz penne pasta
  • 11 oz arrabbiata sauce, pureed
  • 3 oz tomato paste
  • 3 tablespoons vodka
  • 3 oz ricotta cheese
  • 1 tablespoon butter
  • 1 large eschallot (or ½ onion), diced
  • 1 tablespoon chili flakes
  • 1.5 teaspoons sugar
  • 2 teaspoons salt
  • 1 cup reserved pasta water

METHOD:

  1. Bring large pot of water to boil, add salt, then cook pasta until al dente (8-9 minutes), reserve 1 cup pasta water before draining
  2. Meanwhile, melt butter in large frying pan over medium heat
  3. Sauté diced eschallot until translucent and fragrant
  4. Add pureed arrabbiata sauce, tomato paste, and vodka, bring to simmer
  5. Stir in ricotta cheese, chili flakes, and sugar until well combined
  6. Simmer sauce for 5 minutes to develop flavors
  7. Add drained pasta to sauce with ½ cup pasta water, stirring to coat
  8. Cook 1-2 minutes more, adding more pasta water if needed for desired consistency

Shrimp Pasta Alla Vodka

Picture the Italian coast at sunset, where seafood and pasta come together in perfect harmony. That’s the vibe we’re channeling with this dreamy shrimp vodka pasta. The sauce is silky and rich, but it’s those plump, perfectly cooked shrimp that steal the show – each one bathed in a sauce that’s somehow both decadent and light. A hint of lemon zest makes everything sing.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4

INGREDIENTS:

  • 12 oz fettuccine pasta
  • 1 pound raw shrimp, peeled and deveined
  • 28 oz crushed tomatoes
  • 1½ cups onion, finely chopped
  • 4 cloves garlic, minced
  • 6 tablespoons heavy cream
  • ¼ cup vodka
  • 2 tablespoons butter
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

METHOD:

  1. Bring large pot of salted water to boil for pasta
  2. Melt butter in large pot over medium-high heat, sauté onions until lightly browned, 5-7 minutes
  3. Add garlic and red pepper flakes, cook 1 minute more
  4. Stir in crushed tomatoes, vodka, cream, and lemon zest; bring to simmer
  5. Start cooking pasta in boiling water
  6. After sauce simmers 5 minutes, add salt to taste and raw shrimp
  7. Cook until shrimp are just pink and opaque, about 5 minutes
  8. Drain pasta and combine with sauce and shrimp
  9. Garnish with parsley and fresh black pepper

Baked Vodka Pasta

Warning: This is not your average pasta bake. We’re talking three-cheese territory here, people – a bubbling masterpiece where vodka sauce meets melty mozzarella, and burrata brings the whole party together. That moment when you pull it from the oven, all golden and bubbly, with cheese stretching for days… pure magic. Fair warning though – you might need a moment alone with this one.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Serves: 6

INGREDIENTS:

  • 3 cups mini penne pasta
  • 2 cups half & half
  • 6 oz tomato paste
  • 2 cups mozzarella cheese, shredded
  • 4 burrata balls (2 for baking, 2 for serving)
  • ¼ cup vodka
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 garlic cloves, grated
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon fresh basil, chopped
  • Salt, pepper, garlic powder to taste
  • Reserved pasta water

METHOD:

  1. Preheat oven to 375°F, cook pasta in salted water according to package directions
  2. Melt butter in medium pan, add grated garlic and cook 1 minute
  3. Whisk in flour, cook 30 seconds, then add tomato paste
  4. Pour in half & half, whisking until smooth
  5. Add vodka and basil, bring to light boil
  6. Reduce heat, stir in Parmesan and seasonings, simmer 8-10 minutes
  7. Combine sauce with cooked pasta in baking dish
  8. Layer with mozzarella, torn burrata, and extra Parmesan
  9. Bake 25 minutes, broil 1-2 minutes until golden
  10. Serve with fresh burrata on side

Spicy Vodka Pasta with Chicken

This crowd-pleasing dish features tender chicken and fresh broccoli in a rich, spicy cream sauce. Inspired by Gigi Hadid’s viral recipe, the combination of vodka, tomato paste, and red pepper flakes creates layers of flavor that coat each piece of pasta perfectly.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Serves: 4-6

INGREDIENTS:

  • 1 lb penne pasta
  • 1 lb chicken breasts, butterflied
  • 3 cups broccoli, chopped
  • 1 cup heavy cream
  • ½ cup tomato paste
  • ½ cup olive oil
  • 2 tablespoons vodka
  • 1 red onion
  • 4 garlic cloves, minced
  • 2 teaspoons red pepper flakes
  • ½ cup Parmesan cheese
  • 2-4 tablespoons fresh basil
  • 1 tablespoon each: butter, avocado oil
  • ½ cup pasta water

METHOD:

  1. Butterfly chicken breasts, flatten between parchment paper, season both sides
  2. Cook chicken in butter and avocado oil over medium heat, 4-5 minutes per side
  3. Sauté onion and garlic in olive oil until soft, about 7 minutes
  4. Add vodka, cook until evaporated
  5. Stir in tomato paste, cook 2-3 minutes until darkened
  6. Pour in cream, add red pepper flakes, simmer until thickened
  7. Mix in Parmesan, pasta water, and butter
  8. Add broccoli to pasta water in final minutes of cooking
  9. Combine drained pasta and broccoli with sauce
  10. Top with sliced chicken, fresh basil, and extra Parmesan

Vodka Pasta with Burrata

Let’s talk about the ultimate pasta flex – this isn’t your average vodka sauce situation. Picture this: a perfectly swirled nest of pasta in rich, pink sauce, crowned with a cloud-like burrata that slowly melts into pools of creamy heaven. A drizzle of spicy chili oil cuts through all that richness… honestly, it’s what pasta dreams are made of.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Serves: 8

INGREDIENTS:

  • 1 pound penne pasta
  • 5½ cups tomato pasta sauce
  • 1 cup heavy cream
  • ½ cup tomato paste
  • ¼ cup vodka
  • 8 mini burrata (3.5 oz each)
  • ½ cup Parmesan cheese, grated
  • Chili oil for drizzling
  • Salt and pepper to taste

NOTE: If using plain tomato sauce, add sautéed onions, garlic, and butter for extra flavor.

METHOD:

  1. Cook pasta in large pot of salted water until al dente
  2. Heat tomato sauce in saucepan over medium heat
  3. Add vodka and tomato paste, simmer for 10 minutes
  4. Stir in cream and Parmesan cheese
  5. Season with salt and pepper to taste
  6. Combine sauce with drained pasta
  7. Portion into bowls
  8. Top each serving with one mini burrata
  9. Finish with a drizzle of chili oil

Dairy-Free Vodka Pasta

Okay, dairy-free friends, gather ’round – this one’s for you! I used to think giving up cream meant saying goodbye to vodka pasta forever (tragic, right?). But then I discovered this coconut milk hack and… mind. blown. It’s got all that luxurious creaminess you’re craving, minus the dairy drama. Even my lactose-loving friends can’t tell the difference!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Serves: 4

INGREDIENTS:

  • 8 oz dried pasta
  • 7 oz coconut milk (½ can)
  • 3 oz tomato paste
  • 2½ tablespoons vodka
  • 1½ tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ tablespoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon black pepper

METHOD:

  1. Cook pasta according to package directions
  2. Heat olive oil in skillet over low heat, sauté garlic until golden
  3. Add tomato paste, stir constantly until darkened, about 3 minutes
  4. Pour in vodka and spices, cook until alcohol evaporates, about 2 minutes
  5. Stir in coconut milk, bring to simmer
  6. Remove from heat once simmering
  7. Toss with cooked pasta and serve warm

High Protein Vodka Pasta

Cottage cheese in vodka pasta? Stay with me here. This protein-packed twist on the Italian classic might sound weird, but it’s a total game-changer. One bite of this creamy, rich pasta and you’ll forget all about heavy cream. Plus, with 24g of protein per serving, it’s basically like eating your bicep curls.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serves: 4

INGREDIENTS:

  • 8 oz rigatoni
  • 1 cup cottage cheese, blended
  • 4 oz tomato paste
  • 3 oz parmesan cheese
  • ½ cup vodka
  • 1 cup reserved pasta water
  • 1 shallot, finely diced
  • 3-4 garlic cloves, minced
  • 1-2 teaspoons red pepper flakes
  • Salt to taste
  • Olive oil for cooking

METHOD:

  1. Cook rigatoni according to package directions, reserve 1 cup pasta water
  2. Sauté shallots and garlic with salt in olive oil until softened
  3. Add red pepper flakes and tomato paste, cook until fragrant
  4. Pour in vodka, cook until reduced, about 1-2 minutes
  5. Stir in pasta water until well combined
  6. Reduce heat to low, add blended cottage cheese
  7. Mix in parmesan cheese and adjust seasoning
  8. Toss with cooked pasta until well coated

Salmon Vodka Pasta

Want to feel fancy without the fuss? This restaurant-worthy pasta hits all the right notes – tender chunks of salmon swimming in a silky vodka sauce, with tangy goat cheese melting into every bite. The fresh dill adds that perfect pop of brightness that’ll make you feel like a culinary genius. Best part? It comes together in less time than it takes to get delivery!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Serves: 4

INGREDIENTS:

  • 1 pound penne pasta
  • 2 (5 oz) salmon fillets, cubed
  • 28 oz crushed tomatoes
  • ½ cup heavy cream
  • ⅓ cup vodka
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup onion, finely diced
  • 2 cloves garlic, smashed
  • 2 oz goat cheese (optional)
  • 1 tablespoon fresh dill or basil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • Reserved pasta water

METHOD:

  1. Bring large pot of salted water to boil for pasta
  2. Sauté onion in butter and oil until soft
  3. Add garlic, salt, and red pepper flakes, cook 1 minute
  4. Pour in crushed tomatoes and vodka, simmer 10 minutes
  5. Cook pasta according to package directions
  6. Add heavy cream to sauce, simmer 2 minutes
  7. Add salmon cubes, cook 4-5 minutes until opaque
  8. Toss drained pasta with sauce, adding pasta water if needed
  9. Gently stir in goat cheese if using
  10. Garnish with fresh dill

Pumpkin Vodka Pasta

This autumn-inspired pasta combines sweet pumpkin purée with a spicy vodka cream sauce. Fresh sage and Calabrian chili paste add warmth and depth, while crispy sage leaves provide a beautiful garnish and textural contrast.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 6

INGREDIENTS:

  • 1 pound rigatoni pasta
  • ¾ cup pumpkin purée
  • 1 cup heavy cream
  • ¼ cup vodka
  • ¼ cup olive oil
  • 4 tablespoons butter
  • 3 tablespoons tomato paste
  • 2 tablespoons Calabrian chili paste
  • 1 cup Parmesan cheese, grated
  • 1 shallot, chopped
  • 4 garlic cloves, chopped
  • 8 fresh sage leaves
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon dried oregano
  • Red pepper flakes to taste
  • Salt and black pepper

METHOD:

  1. Sauté shallot, garlic, chopped sage, and oregano in olive oil until soft
  2. Add chili paste, tomato paste, pumpkin, and red pepper flakes, cook 4-5 minutes
  3. Stir in vodka, cook 2 minutes
  4. Add cream, season with salt and pepper
  5. Cook pasta, reserve 1½ cups pasta water
  6. Combine pasta with sauce, ½ cup pasta water, and 3 tablespoons butter
  7. Stir in Parmesan, thin with extra pasta water if needed
  8. Crisp sage leaves in remaining butter
  9. Serve topped with crispy sage and extra cheese

Gluten-Free Vodka Pasta

A gluten-free pasta that doesn’t taste like compromise! This recipe nails that classic vodka sauce you’ve been missing, with a few smart swaps that make it celiac-friendly. The secret? Double-concentrated tomato paste for intense flavor, and coconut milk that creates the most luxurious sauce without a drop of cream. Trust me, your gluten-eating friends will be begging for seconds!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Serves: 6

INGREDIENTS:

  • 1 pound gluten-free penne
  • 4.5 oz double-concentrated tomato paste
  • ¾ cup coconut milk (unsweetened)
  • 4 oz Parmesan cheese, freshly grated
  • 4 tablespoons vodka (certified gluten-free)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish
  • Salt and pepper to taste
  • Reserved pasta water

METHOD:

  1. Sauté onion in olive oil until lightly browned, about 5 minutes
  2. Add garlic, cook 1-2 minutes more
  3. Stir in tomato paste, cook 5-7 minutes until deep red
  4. Add vodka, scraping up any browned bits
  5. Temper coconut milk with ¼ cup hot pasta water
  6. Whisk tempered coconut milk into sauce
  7. Cook gluten-free pasta according to package directions
  8. Transfer pasta directly to sauce with ½ cup pasta water
  9. Stir in Parmesan until sauce is glossy
  10. Garnish with parsley, extra cheese, and red pepper flakes

Vodka Pasta with Meatballs

Missing dairy but craving that classic vodka pasta comfort? This clever dairy-free version will blow your mind! Tender chicken meatballs nestle into a luscious cashew-based sauce that’s so creamy, you won’t believe there’s no heavy cream in sight. The secret weapons? Fire-roasted tomatoes and spicy Calabrian chilies that add a smoky kick you’ll dream about.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Serves: 2-4

INGREDIENTS:

Meatballs:

  • 1 pound ground chicken
  • ¼ cup red onion, finely chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon jalapeño, finely chopped
  • 1 teaspoon each: sea salt, red chili flakes
  • Black pepper to taste

Sauce:

  • 2 cans fire-roasted tomatoes
  • ½ cup raw cashews, soaked
  • ½ cup vodka
  • 3 tablespoons olive oil
  • ½ white onion, diced
  • 3 garlic cloves, minced
  • 2-3 tablespoons fresh basil
  • 1 tablespoon Calabrian chilies
  • ½ tablespoon sea salt

Additional:

  • 1 box gluten-free penne
  • Fresh basil for garnish

METHOD:

  1. Mix and form meatballs into 1-inch rounds
  2. Pan-fry or bake meatballs until golden
  3. Cook pasta according to package directions
  4. Sauté onions and garlic for sauce
  5. Add tomatoes, vodka, salt; simmer 10 minutes
  6. Blend sauce with soaked cashews until smooth
  7. Combine pasta with sauce
  8. Top with meatballs and fresh basil

Pesto Vodka Pasta

This comforting pasta combines classic vodka sauce with rich basil pesto. The addition of pesto brings a fresh herbal dimension to the creamy tomato sauce, while red pepper flakes add a gentle warmth throughout.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 6

INGREDIENTS:

  • 1 pound short pasta
  • ¾ cup basil pesto
  • 1 cup heavy cream
  • ½ cup tomato paste
  • ¼ cup vodka
  • ¼ cup olive oil
  • 3 tablespoons butter
  • ⅓ cup Parmesan cheese
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • ¼ cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1-2 teaspoons red pepper flakes
  • Salt and black pepper
  • Reserved pasta water

METHOD:

  1. Sauté shallot, garlic, and oregano until shallots caramelize
  2. Add tomato paste and red pepper flakes, cook 4-5 minutes
  3. Stir in vodka, cook 2 minutes
  4. Mix in pesto and cream, season with salt and pepper
  5. Cook pasta, reserve 1½ cups pasta water
  6. Combine pasta with sauce, ½ cup pasta water, and butter
  7. Add Parmesan and basil
  8. Thin sauce with extra pasta water if needed
  9. Serve topped with extra cheese and basil

Creamy Cottage Cheese Vodka Pasta

Who knew cottage cheese could be this luxurious? Here’s a genius hack for vodka pasta that’s both protein-packed and velvety smooth. Don’t tell your guests the secret – they’ll never guess this creamy sauce starts with humble cottage cheese! Plus, it’s a great way to sneak extra protein into your pasta night.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4

INGREDIENTS:

Sauce:

  • 1 cup cottage cheese (4% fat)
  • 6 oz tomato paste
  • 15 oz diced tomatoes
  • ½ cup Parmesan cheese, shredded
  • ¼ cup vodka
  • 3 cups onion, diced
  • 5 garlic cloves, minced
  • 2-3 tablespoons olive oil
  • ¼ teaspoon each: salt, red pepper flakes

Pasta:

  • 1 pound rigatoni
  • ¼ cup fresh basil, chopped
  • ¼ cup Parmesan cheese for serving
  • Salt for pasta water

METHOD:

  1. Sauté onion, garlic, salt, and pepper flakes until soft
  2. Add tomato paste and diced tomatoes, cook 5 minutes
  3. Transfer to blender with cottage cheese, blend until smooth
  4. Cook pasta in salted water until al dente
  5. Return sauce to pan, add Parmesan
  6. Stir in vodka, simmer 2 minutes
  7. Toss with drained pasta
  8. Serve topped with basil and extra Parmesan

One Pot Vodka Pasta

Skip the fussy cleanup – this one-pot wonder is about to become your new weeknight hero! Spicy Italian sausage adds a kick to the classic vodka sauce, while the pasta soaks up all that amazing flavor as it cooks. The best part? Everything comes together in a single pot, which means more time enjoying dinner and less time washing dishes.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serves: 6

INGREDIENTS:

  • 1 pound penne pasta
  • 8 oz hot Italian sausage
  • 28 oz crushed tomatoes
  • 2 cups chicken stock
  • 1 cup vodka
  • ¾ cup heavy cream
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • ¼ teaspoon each:
    • Red pepper flakes
    • Dried oregano
  • Fresh basil leaves
  • Parmesan cheese for serving
  • Salt and black pepper to taste

METHOD:

  1. Sauté garlic and shallot in olive oil until fragrant
  2. Crumble and brown sausage in same pot
  3. Add vodka, cook until slightly reduced
  4. Pour in stock and tomatoes, bring to low boil
  5. Add uncooked penne, cook 15-20 minutes
  6. Stir in cream, seasonings, and basil
  7. Cook 5 more minutes until warmed through
  8. Add extra stock if sauce becomes too thick
  9. Serve topped with basil and Parmesan

Instant Pot Vodka Pasta

Craving restaurant-style vodka pasta but short on time? Your Instant Pot comes to the rescue! This genius method cooks everything – pasta and sauce – together in one pot, meaning less cleanup and more time to enjoy dinner. The pasta comes out perfectly al dente, coated in a velvety sauce that tastes like it’s been simmering all day.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serves: 4

INGREDIENTS:

  • 16 oz penne pasta
  • 28 oz crushed tomatoes
  • 2½ cups water
  • ½ cup vodka
  • ½ cup heavy cream
  • ⅓ cup Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¾ cup yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon black pepper

METHOD:

  1. Set Instant Pot to Sauté (High)
  2. Cook onion in butter and oil until translucent
  3. Add garlic and red pepper, cook 1 minute
  4. Pour in vodka, reduce by half
  5. Add water, pasta, and salt
  6. Pour tomatoes on top (don’t stir)
  7. Pressure cook on High for 4 minutes
  8. Quick release pressure
  9. Stir in cream and Parmesan
  10. Let stand 3 minutes, add black pepper

Baked Penne Alla Vodka with Turkey

A comforting twist on classic vodka pasta, where ground turkey and two types of cheese transform the dish into a gratifying casserole. The pasta edges develop a delightful crispness while baking, contrasting beautifully with the creamy vodka sauce and melted mozzarella. Each serving offers the perfect balance of lean protein, al dente pasta, and indulgent cheese.

  1. Prep Time: 15 minutes
  2. Total Time: 1 hour 10 minutes
  3. Serves: 6-8

INGREDIENTS:

  • 1 pound penne
  • 1 pound ground turkey
  • 28 oz crushed tomatoes
  • 1 cup heavy cream
  • ½ cup vodka
  • ¼ cup tomato paste
  • Cheese:
    • ½ cup Parmesan, divided
    • 8 oz fresh mozzarella
  • Aromatics:
    • 1 small yellow onion
    • 3 garlic cloves
  • 1 tablespoon olive oil
  • ½ teaspoon red pepper flakes
  • Fresh basil for serving

METHOD:

  1. Preheat oven to 375°F
  2. Cook pasta just shy of al dente
  3. Brown turkey until no longer pink
  4. Build sauce with aromatics
  5. Reduce vodka completely
  6. Combine with cream and tomatoes
  7. Layer in baking dish
  8. Top with cheeses
  9. Bake until golden and bubbling

Spinach Pasta Alla Vodka

Silky vodka-tomato sauce envelops tender pasta and fresh spinach in this refined interpretation of a classic. Grating the aromatics creates an exceptionally smooth base, while carefully reserved pasta water transforms the sauce into a luxurious coating. Each element contributes to a harmonious dish that’s both sophisticated and comforting.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 4

INGREDIENTS:

  • 1 pound ziti pasta

Fats:

  • 3 tablespoons butter
  • 2 tablespoons olive oil

Aromatics (grated):

  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon shallot
  • 4 oz tomato paste
  • ¼ cup vodka
  • 1 cup heavy cream
  • 1¼ cup pasta water
  • 5 oz fresh spinach
  • ⅓ cup plus 2 tablespoons Parmigiano-Reggiano

Seasonings:

  • 1 teaspoon red pepper flakes
  • Fresh parsley
  • Salt to taste

METHOD:

  1. Bring generously salted water to boil; cook pasta 2 minutes shy of al dente
  2. Meanwhile, heat oil in large skillet over medium heat
  3. Add grated onion, garlic, shallot with salt; sauté until moisture evaporates (1-2 minutes)
  4. Stir in tomato paste, cooking until darkened (1-2 minutes)
  5. Pour in vodka, stirring to combine and reduce
  6. Add cream and reserved pasta water, reduce heat to low
  7. Incorporate red pepper flakes and ⅓ cup cheese
  8. Transfer pasta to sauce, cook additional 1-2 minutes
  9. Remove from heat, fold in spinach and butter until wilted
  10. Finish with parsley and remaining cheese

Lobster Vodka Pasta

Luxurious lobster tails elevate classic vodka sauce to new heights, creating an indulgent pasta worthy of special occasions. The shells infuse the sauce with rich seafood essence, while perfectly cooked lobster meat adds sweet, succulent bites throughout. This refined dish transforms a beloved comfort food into an elegant dining experience.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Serves: 4-6

INGREDIENTS:

  • 1 pound bucatini pasta
  • 2 lobster tails

Fats:

  • 3 tablespoons butter
  • Extra virgin olive oil

Aromatics:

  • ¼ red onion
  • 4 garlic cloves
  • 6 oz tomato paste
  • 3 tablespoons vodka
  • 1 cup heavy cream
  • ½ cup parmesan cheese
  • Fresh parsley for garnish
  • Reserved pasta water

METHOD:

  1. Begin with heavily salted pasta water; cook bucatini to al dente
  2. Heat olive oil and 2 tablespoons butter in large pan over medium heat
  3. Sauté lobster pieces until just cooked through (2-3 minutes); reserve
  4. In same pan, soften red onion and garlic (5 minutes)
  5. Caramelize tomato paste until deep red (3 minutes)
  6. Deglaze with vodka, reduce (1 minute)
  7. Incorporate heavy cream, stirring until smooth
  8. Add lobster shells to sauce; simmer covered (15 minutes)
  9. Remove shells; add ½ cup pasta water and parmesan
  10. Fold in pasta, reserved lobster meat, and remaining butter
  11. Finish with fresh parsley and additional parmesan

Canning Vodka Pasta Sauce

Preserve the essence of summer tomatoes in this make-ahead vodka sauce, perfect for enjoying garden-fresh flavors year-round. Fresh tomatoes and aromatic herbs combine with vodka to create a versatile base sauce that can be enriched with cream just before serving. This preservation method ensures a pantry stocked with homemade goodness.

  • Yield: 2 quarts
  • Processing Time: 40 minutes

INGREDIENTS:

  • 6 pounds fresh tomatoes

Aromatics:

  • 1½ cups onion, finely chopped
  • 5 garlic cloves, minced
  • 2 sprigs fresh basil

Liquids:

  • 1 cup vodka
  • ½ cup water
  • 4 tablespoons bottled lemon juice

Seasonings:

  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

For Serving:

  • 2 tablespoons cream per quart

METHOD:

  1. Combine aromatics, vodka, water, and seasonings; simmer (10 minutes)
  2. Core and chop tomatoes; add to pot
  3. Simmer until vegetables are completely softened
  4. Process through food mill to remove seeds and skins
  5. Return to pot; add basil
  6. Reduce by half until desired thickness (approximately 1 hour)
  7. Remove basil; stir in lemon juice
  8. Fill hot jars leaving ½-inch headspace
  9. Process in boiling water bath (40 minutes)
  10. Cool completely before storing

Aesthetic Vodka Pasta

Classic Italian-American comfort meets visual appeal in this vibrant vodka pasta, where sweet Italian sausage adds depth to the silky tomato-cream sauce. The sauce clings beautifully to each ridged penne, creating an Instagram-worthy dish that tastes as good as it looks. The vodka enhances flavors while cooking away completely, leaving no trace of alcohol in the final dish.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serves: 8

INGREDIENTS:

  • 1 pound penne pasta
  • ¼ cup extra virgin olive oil
  • 2 (3.5 oz) sweet Italian sausage links
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 28 oz crushed tomatoes
  • ¾ teaspoon salt
  • ½ cup heavy cream
  • 2 tablespoons vodka
  • ¼ cup fresh parsley, chopped

METHOD:

  1. Cook penne in salted water until al dente (11 minutes)
  2. Heat oil in large skillet over medium heat
  3. Remove sausage from casings; brown until crumbly (5-7 minutes)
  4. Add garlic and pepper flakes; cook until golden
  5. Incorporate tomatoes and salt; bring to boil
  6. Reduce heat; simmer (15 minutes)
  7. Add cream and vodka; return to boil
  8. Reduce heat; fold in pasta
  9. Toss for 1 minute to coat
  10. Finish with fresh parsley

Vodka Pasta and Steak

Rich vodka sauce meets perfectly seared sirloin in this 30-minute masterpiece, served over fresh zucchini noodles for a lighter approach. The brown butter searing technique ensures each bite of steak delivers maximum flavor, while the creamy sauce transforms simple ingredients into an elegant meal. Quick enough for weeknights yet sophisticated enough for special occasions.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Serves: 4

INGREDIENTS:

  • 1 pound sirloin steak
  • 35-40 ounces vodka sauce
  • 2-3 large zucchini
  • 2 tablespoons butter
  • Parmesan cheese (for serving)
  • Fresh parsley (for garnish)
  • Salt and pepper to taste

METHOD:

  1. Brown butter in large skillet over medium-low heat
  2. Cut steak into bite-sized pieces
  3. Increase heat; sear steak without stirring (1 minute)
  4. Flip and sear opposite side (1-2 minutes)
  5. Remove steak; clean skillet
  6. Add vodka sauce to pan
  7. Return steak; simmer (5-10 minutes)
  8. Meanwhile, spiralize zucchini
  9. Combine sauce with noodles
  10. Garnish with Parmesan and parsley

Vodka Pasta for One

Perfect for solo dining, this indulgent penne alla vodka delivers restaurant-quality results in just 17 minutes. The sauce develops rich, complex flavors as the tomato paste caramelizes and vodka reduces, creating a luxurious single serving that proves cooking for one can be both simple and sophisticated.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Serves: 1

INGREDIENTS:

  • 3 ounces penne or rigatoni
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon vodka
  • ¼ cup heavy cream
  • 2 tablespoons pasta water
  • Pinch red pepper flakes (optional)
  • Shredded Parmesan (for serving)
  • Salt to taste

METHOD:

  1. Cook pasta in generously salted water until al dente
  2. Heat oil and butter in small pot over medium heat
  3. Sauté garlic and pepper flakes until golden (1 minute)
  4. Whisk in tomato paste; caramelize (2-4 minutes)
  5. Add vodka; scrape bottom of pot to deglaze
  6. Stir in cream; bring to gentle simmer
  7. Cook sauce (3 minutes)
  8. Add pasta water to sauce
  9. Combine pasta with sauce; let thicken (2-3 minutes)
  10. Finish with Parmesan

Vodka Sauce Pasta with Kielbasa

This elevated vodka sauce combines classic Italian technique with Polish kielbasa for a unique fusion dish. The sauce develops deep, complex flavors through oven-roasting, while the smoky kielbasa adds a hearty dimension to the creamy finish. A true labor of love that rewards patience with exceptional results.

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Serves: 4-6

INGREDIENTS:

  • ¾ pound penne pasta
  • 1 package Polish kielbasa
  • 2 (28 oz) cans plum tomatoes
  • 1 medium Spanish onion, chopped
  • 3 garlic cloves, diced
  • 1 cup vodka
  • ¾-1 cup heavy cream
  • ¼ cup olive oil
  • 4 tablespoons fresh oregano
  • 1½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • Parmesan cheese for serving
  • Salt and black pepper to taste

METHOD:

  1. Preheat oven to 375°F; sauté onions and garlic (5 minutes)
  2. Add pepper flakes, dried oregano; reduce vodka by half
  3. Crush strained tomatoes into pan; season
  4. Bake covered (1½ hours); cool (15 minutes)
  5. Cook pasta in salted water until al dente
  6. Blend sauce until smooth; return to pan
  7. Add cream and fresh oregano; simmer (10 minutes)
  8. Sauté sliced kielbasa until heated
  9. Toss pasta with sauce and Parmesan
  10. Plate pasta; top with kielbasa and garnishes

Keto Vodka Pasta

Rich, creamy sauce delivers classic Italian flavors while keeping carbs minimal. Heavy cream and butter create a luxurious base that pairs perfectly with low-carb pasta alternatives or protein options, making it an ideal choice for those following a ketogenic lifestyle. Simple ingredients combine for maximum flavor impact.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Serves: 14

INGREDIENTS:

  • 28 oz Italian crushed tomatoes
  • 3.5 cups heavy whipping cream
  • 2-3 oz vodka
  • 2-3 garlic cloves, thinly sliced
  • 1 tablespoon butter
  • ⅛-¼ teaspoon red pepper flakes
  • Salt to taste
  • Low-carb pasta alternative (optional)
  • Protein of choice (optional)

METHOD:

  1. Melt butter in large pot over medium heat
  2. Sauté sliced garlic until fragrant (2-3 minutes)
  3. Add tomatoes, vodka, pepper flakes, and salt
  4. Bring mixture to boil
  5. Reduce heat; simmer (10-15 minutes)
  6. Stir in heavy cream
  7. Simmer gently (do not boil)
  8. Adjust seasonings to taste
  9. Serve over low-carb pasta or protein
  10. Garnish as desired

Lasagna Alla Vodka

Luxurious layers of vodka-spiked meat sauce, creamy béchamel, and pasta create an unforgettable twist on classic lasagna. Fennel seeds and aromatic spices infuse the rich meat sauce, while vodka adds depth before melding with cream for signature smoothness.

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Serves: 8

INGREDIENTS:

Meat Sauce:

  • 1kg pork and veal mince
  • 3 onions, finely diced
  • 4 garlic cloves, minced
  • 3 jars (400ml each) diced tomatoes
  • 250ml vodka
  • 250ml cream
  • 3 tablespoons oil

Spice Mix:

  • 3 teaspoons fennel seeds
  • 2 teaspoons each: salt, garlic powder, smoked paprika, oregano, cayenne
  • 2 teaspoon ground coriander
  • 1 teaspoon black pepper

Béchamel:

  • 100g butter
  • 100g flour
  • 1 litre milk, heated
  • 1.5 teaspoons salt
  • ½ teaspoon nutmeg

Assembly:

  • 350g lasagne sheets
  • 100g mozzarella, grated
  • 50g parmesan, grated

METHOD:

  1. Mix spices with mince thoroughly
  2. Sauté onions; add garlic and mince
  3. Pour in tomatoes and vodka; simmer (30 minutes)
  4. Stir in cream; cook (5 minutes)
  5. Make béchamel: cook flour in melted butter
  6. Gradually add milk; season with salt and nutmeg
  7. Soak lasagne sheets (5 minutes)
  8. Layer: sauce, pasta, béchamel; repeat
  9. Top with cheeses
  10. Bake at 180°C (30-35 minutes)

Vodka Pasta No Cream

Luscious, dairy-free vodka pasta delivers classic flavors using coconut milk for signature creaminess. Simple pantry ingredients transform into restaurant-worthy sauce in just 25 minutes, proving plant-based can be both indulgent and easy.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serves: 6

INGREDIENTS:

  • 1 pound rotini pasta
  • 14 oz full-fat coconut milk
  • 6 oz tomato paste
  • ¼ cup vodka
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • Reserved pasta water
  • Red pepper flakes (optional)
  • Black pepper to taste

METHOD:

  1. Heat olive oil over low heat
  2. Sauté garlic until fragrant
  3. Stir tomato paste until deep red
  4. Add vodka; let sizzle
  5. Pour in coconut milk and salt
  6. Simmer sauce gently
  7. Cook pasta according to package
  8. Reserve pasta water before draining
  9. Toss pasta with sauce
  10. Adjust consistency with pasta water

Vodka Pasta Pizza

Decadent fusion combines classic penne alla vodka with crispy pizza crust, creating ultimate comfort food mashup. Creamy vodka sauce-coated pasta meets melted mozzarella and ricotta for indulgent satisfaction, while high-heat baking ensures perfect crust texture.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Serves: 8

INGREDIENTS:

Vodka Sauce:

  • 1 lb penne pasta
  • 28 oz whole peeled tomatoes
  • 1 cup heavy cream
  • ¼ cup vodka
  • ¼ cup olive oil
  • 10 garlic cloves, sliced
  • 1 cup parmesan, grated
  • 1 teaspoon red chili flakes

Pizza Assembly:

  • 1 pizza dough ball
  • ½ cup ricotta
  • 1 fresh mozzarella ball
  • Fresh oregano
  • Salt and pepper to taste

METHOD:

  1. Preheat oven with pizza stone (550°F)
  2. Cook penne until al dente (11 minutes)
  3. Sauté garlic and chili in oil
  4. Flambé with vodka (30-45 seconds)
  5. Blend tomatoes with sauce until smooth
  6. Stir in cream and parmesan
  7. Par-bake pizza dough (4-5 minutes)
  8. Top with vodka pasta mixture
  9. Add cheeses; final bake (5-7 minutes)
  10. Garnish with oregano; serve hot

Penne alla Vodka with Greek Yogurt

Lighter version of classic vodka pasta swaps heavy cream for protein-rich Greek yogurt, maintaining creamy decadence while reducing calories. Whole wheat penne adds nutritional value without sacrificing traditional Italian-American comfort.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 4-6

INGREDIENTS:

  • 1 lb whole wheat penne
  • 2 cups crushed tomatoes
  • 1 cup non-fat Greek yogurt
  • ¾ cup Parmesan, grated
  • ¼ cup vodka
  • ¼ cup olive oil
  • ¼ cup parsley, chopped
  • 6-8 garlic cloves, chopped
  • 1 medium shallot, chopped
  • 1 teaspoon red pepper flakes
  • Fresh basil for garnish
  • Black pepper to taste

METHOD:

  1. Cook penne until al dente (6 minutes)
  2. Heat oil; sauté garlic, shallot, pepper flakes
  3. Add tomatoes and vodka
  4. Simmer sauce (5 minutes)
  5. Stir in Greek yogurt
  6. Mix in Parmesan and parsley
  7. Reduce heat to low
  8. Combine sauce with drained pasta
  9. Toss until well coated
  10. Garnish with fresh basil

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