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Pasta Alla Vodka For One


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Description

One of the best and easiest pasta dinners for one, this pasta alla vodka is creamy, comforting and perfect for a night in. Round out the meal with my house salad and/or garlic bread for one!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 shallot or 1/4 onion, diced
  • 2 garlic cloves, minced or grated
  • 3 tablespoons tomato paste
  • 1 teaspoon calabrian chili paste or 1/4-1/2 teaspoon red pepper flakes
  • 2 tablespoons heavy cream
  • 3 ounces dry pasta (I love rigatoni!)
  • 2 tablespoons grated Parmesan
  • 1 tablespoon butter (optional)
  • To serve (optional): Extra parmesan, fresh basil, olive oil

Instructions

  1. Fill a large enough pot for the pasta with water and set it on the stove to boil. While the water comes to a boil, start making the sauce.
  2. In a small saucepan, heat up 1 tablespoon olive oil over medium heat. Add the onion or shallot and 2 cloves of minced garlic and saute for a minute just until the onion is softened.
  3. Add 3 tablespoons tomato paste and 1 teaspoon calabrian chili paste (or 1/4 teaspoon red pepper flakes, if using). Saute the tomato paste for 2-3 minutes, until it turns a dark red color.
  4. Pour in 1 tablespoon vodka and continue stirring until the vodka completely cooks off. Add 2 tablespoons heavy cream and stir to combine. Turn heat off (don't worry we'll come back in a few minutes!).
  5. By now your water is likely boiling so add a handful of salt and 3 ounces dry pasta. Stir to prevent clumping and let boil until just shy of al dente (time will vary depending on the pasta you use, so go by package instructions or taste a piece after about 7-8 minutes and see how it is). When pasta is done, turn off the heat but don't drain!
  6. When pasta is ready, turn heat back on under sauce to medium-low. Add a 1/4 cup of pasta water to the sauce and stir. Using a slotted spoon, transfer pasta to sauce, letting even more pasta water come with it. Sprinkle over 2 tablespoons of grated parmesan and stir until everything comes together. If the sauce is super thick, add in more pasta water as needed until you get the consistency you're looking for. If using, adding 1 tablespoon butter and stir to combine and emulsify.
  7. Serve pasta with additional grated parmesan, fresh basil and a drizzle of olive oil, if desired.

Notes

  • I find short pasta shapes work best for this, like rigatoni or penne. You can use a long pasta like spaghetti, but the sauce might not cling to the pasta in the same way.
  • If you don't keep heavy cream on hand (or if like me, you think you have heavy cream only to find it has gone bad), you can use 2 tablespoons greek yogurt in its place! You'll just need to add a little more pasta water to thin things out. Alternatively, you can blend up 2 tablespoons of cottage cheese with some pasta water and add that instead.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian