Vodka Pasta

Vodka Pasta

Vodka Pasta


  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 plump, mince garlic clovse
  • sea salt to taste
  • One 28 oz can tomatoes in juice
  • 1 pound pasta, penne or farfalle or whatever
  • 2 tablespoons vodka
  • 1/2 cup heavy whipping cream
  • 1/2 cup snipped Italian parsley leaves



  1. Combine oil, garlic, pepper and salt and coat with oil. Cook over medium heat until garlic is gold, but not brown.
  2. Crush tomatoes between fingers into skillet.
  3. Simmer uncovered about 15 minutes.
  4. Meanwhile, boil about 6 quarts of water with three tablespoons of salt. Add pasta cook until al dente.
  5. Add finished pasta to sauce. Toss
  6. Add vodka. Toss
  7. Add cream. Toss
  8. Cover. Reduce heat to low and sit one to two minutes.
  9. Add parsley. Toss
  10. Add to warm shallow pasta bowls and serve immediately. Traditionally cheese is not served with this dish.


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