Learn how to make this iconic saucy meal at home (and what to pair it with).
Pasta Alla Vodka was the go-to dish of 2020. This delicious-yet-easy pasta was made famous by New York institutions like Carbone before becoming a quarantine staple in many households after Gigi Hadid shared her step-by-step recipe to her Instagram stories. But in the light of 2022, while some trends are starting to fade (mullets, we’re looking at you), the appeal of Pasta Alla Vodka is just as strong.
“Vodka in pasta sauce?” we hear you ask. Vodka is used in pasta sauce because it is:
Neutral – it does not impart any flavour or colour to your sauce, unlike red wine or beer.
A solvent – once the alcohol is cooked off and evaporates, the remaining liquid helps to bring out the flavour in the sauce. It adds a touch of heat and a slight sharp bite that balances the sweetness of the tomatoes and the cream.
An emulsifier – it brings together both the water and fat to become a luxuriously silky and delicious sauce.
While there’s debate over whether it originated in Italy or New York, we’re lucky to have a go-to recipe girl right here at home. Jessica Nguyen’s version of the iconic pasta is creamy, spicy and the best part is that you probably have most of the ingredients in your fridge! As Jessica says, “the chilli oil takes it to another level”. This is truly one of those perfect sauces where the whole is greater than the sum of its parts.
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If you’re not familiar with our friend Jessica, she is an outstanding home cook, gracious host, and all-around legend. We’re stoked that she agreed to guide us through her delicious Pasta Alla Vodka recipe, with tips to nail it, too. “Ideally always make this pasta with a ridged pasta shape like rigatoni,” Jessica says. “It’s the perfect pasta shape as the sauce clings to the ridges. Don’t use long pasta like spaghetti or linguine, that’s sacrilegious.”
And to top the experience off, she has also provided a fantastic wine recommendation to pair with it – one that’s wallet-friendly, too. “I’d pair Cold Snap Cool Climate Pinot Noir with this pasta because it’s an inexpensive and easy-drinking red, and Pasta Alla Vodka is an easy-cooking and -eating meal. The pinot is light and bright, which cuts through the rich and creamy pasta. Both are full of flavour.”
Ingredients
Small bunch of fresh basil
2 tablespoons of olive oil 3 shots of vodka (Jessica uses Hippocampus Vodka) 500g of rigatoni 150g of Parmigiano Reggiano (Parmesan) or Grana Padano cheese, freshly grated 6 cloves of garlic, finely chopped 1 brown onion, finely chopped 1 pinch of dried chilli flakes or 1 tablespoon of chilli oil 130g of concentrated tomato paste 300mL of thickened cream
Method
In a large pot with boiling and heavily salted water, cook the pasta until al dente. Save a cup of the pasta water just before you drain it
Meanwhile, in a large and heated pan with the olive oil, sweat out the onion, garlic and chilli flakes/oil on medium heat for 10 minutes or until the onion is soft and translucent
Add in the tomato paste, stir to combine and cook for 3 minutes on medium or until the mixture becomes deep red in colour
Add the vodka to deglaze the pan and stir to incorporate, scraping the bottom of the pot. Make sure all the vodka evaporates and reduce the heat to low
Slowly add the thickened cream to the sauce, stirring constantly until a smooth sauce forms. It should be a creamy orange colour
Add the cooked pasta to the pan. Add ½ cup of saved pasta water to the pan and stir to incorporate. Gradually add half of the cheese, stirring constantly to melt. The sauce should be smooth and glossy. Add a splash of more pasta water to thin the sauce, if needed
Plate and serve the fresh basil leaves, more cheese and a drizzle of extra virgin olive oil
