Looking for a pasta dish that looks super fancy but is crazy easy to make? Look no further than Pasta alla Vodka. Pasta alla vodka is a classic Italian-American dish that’s easy to make and always a crowd-pleaser. With just a few simple ingredients, you can create a delicious and creamy pasta dish that’s perfect for any occasion.
What type of pasta can you use for Pasta alla Vodka?
Traditionally, pasta alla vodka is made with penne or rigatoni pasta, although other tubed or short noodle pasta shapes can also be used. I use rotini since that is what I always have on hand.
What meat goes with Pasta alla Vodka?
While pasta alla vodka can certainly be meatless, I opted for adding cajun sausage to my dish for a little extra “kick”. Other popular meats used are meatballs, grilled chicken, Italian sausage, bacon, and pancetta. If you’re a seafood lover, try adding grilled shrimp to this dish!
Is there alcohol in Pasta alla Vodka?
There certainly is vodka in Vodka alla pasta. Not to worry, the pasta actually doesn’t “taste” like vodka. The vodka is added to the sauce early in the cooking process to allow the alcohol to cook off, leaving behind a unique flavor that enhances the creaminess of the sauce. This dish is believed to be safe for children to eat since most of the alcohol is evaporated out during cooking. However, please consume and share at your discretion.
What sides to serve with Pasta alla Vodka?
Great side items for this fulfilling dish would be steamed green veggies, a side salad, or thick Italian bread with an oil-based dipping sauce
Which wines pair well with Pasta alla Vodka?
Vodka pasta sauce is a rich and creamy sauce. When it comes to pairing wine with this sauce, you want to choose a wine that can stand up to the richness and acidity of the sauce. This dish pairs excellently with red wine, but there are a few white wines that can stand up to the challenge. I’ve listed a few wine options for both red and white wine lovers.
- Chardonnay – A full-bodied, oaky Chardonnay pairs well with the creaminess of the sauce. White wine
- Pinot Grigio – A crisp and refreshing Pinot Grigio can help cut through the richness of the sauce. White wine
- Sangiovese – This medium-bodied Italian wine has enough acidity to balance out the richness of the sauce. Red Wine
- Barbera – Another Italian wine, Barbera has enough acidity and fruitiness to pair well with tomato-based sauces. Red Wine
- Zinfandel – If you prefer red wine, a fruity and spicy Zinfandel can work well with the acidity and creaminess of the sauce.
These are just a few pairing recommendations. Don’t be afraid to experiment and find your own perfect pairing!
Tried this recipe? What meat did you decide to use or did you enjoy meatless? Leave your reviews in the comments below! Had an amazing spread and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.
Ingredients
Instructions
- Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, heat the butter in a large pan over medium heat.
- Add the sausage, onion, red crushed peppers, and garlic to the pan and sauté for 6 minutes or until the onion is translucent.
- Set aside ½ cup of water from the pot used to cook pasta.
- Reduce heat to low. Pour in the pasta water, vodka, and tomato paste. Stir and allow to simmer for 10- 15 minutes.
- Add heavy cream, parmesan cheese, salt, pepper, and herbs. Stir.
- Let the sauce simmer for 5-7 minutes or until the sauce thickens and the cheese melts.
- Drain the pasta and add it to the pan with the sauce. Toss until the pasta is coated with the sauce.
- If desired, sprinkle some Parmesan cheese on top of the pasta. Serve and enjoy!
Notes
Essential Tools: Large pot Deep skillet or pan Colander Large spoon Cutting board Knife Measuring cup: 1/2, 1 Measuring spoon: ¼ tsp, 1 Tbsp.
