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Giada's Pasta Alla Vodka

I love pasta alla vodka because it's incredibly simple to throw together, but it always feels a bit special. The vodka brings out some really incredible flavor in the tomato sauce, and makes it taste extra vibrant - all while the cream gives it a velvety, luxurious texture.

Because the sauce is so simple and creamy, I like to use fun pasta shapes that really stand out - in these photos, we used one of my all-time favorites, Paccheri. However, any short pasta will work, like penne or rigatoni!

My simple tomato sauce recipe works wonderfully here, but you can use 4 cups of any store-bought marinara as well. For that ultra velvety texture, make sure you blend your tomato sauce up with either an immersion or stand blender - it makes a world of difference.

Note that the time of this recipe includes making the tomato sauce from scratch - if you use store-bought marinara, the cooking time will only be about 25 minutes! Be sure to let the sauce simmer long enough to allow the vodka to really cook out. 

giada's pasta alla vodka

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Giada's Pasta Alla Vodka

Category

Main Course

Servings

6

Prep Time

15 minutes

Cook Time

70 minutes

Calories

744

Author:

Giada De Laurentiis

Image of Giada's Pasta Alla Vodka

Ingredients

Instructions

  1. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
  2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
  3. For the Simple Tomato Sauce: In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  4. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Nutrition

Nutrition

per serving
Calories
744
Amount/Serving % Daily Value
Carbs
82 grams
Protein
19 grams
Fat
30 grams
Saturated Fat
9 grams
Cholesterol
35 milligrams
Sodium
548 milligrams
Fiber
9 grams
Sugar
16 grams

7 reviews & comments

  • Author's avatar image
    Todd Bissell
    ★★★★★
    ★★★★★

    The 1/2 cup of oil at the start was just too much. I drained off almost half of that. Other than that, this recipe is spot on! I used rigatoni, with both grated Parmesan and grated Pecorino. :)

  • Author's avatar image
    REBECA HERRERA

    I'm afraid 1/2 a cup of oil is a lot of oil for the simple sauce :( I've seen other recipees and they only use 2 spoons , I'm confused

  • Author's avatar image
    Cathy Chimenti

    I followed the recipe exactly.. IT tasted like alcohol. Every recipe I have ever seen said a shot of vodka or 4 table spoons.. A cup seemed a bit extreme

  • Author's avatar image
    Mike Brunson
    ★★★★★
    ★★★★★

    Way too much vodka. I will cut it by half next time. Otherwise, solid recipe.

  • Author's avatar image
    Donna McDonough

    I simmered this for about 20-30 minutes and I can still taste the vodka. Help!

  • Author's avatar image
    Matteo Dimita
    ★★★★★
    ★★★★★

    NEVER onions and garlic in a simple sugo!!!!

  • Author's avatar image
    Ricky Trimble
    ★★★★★
    ★★★★★

    Great recipe…..made it this evening. Contains quite a bit vodka ….but no alcohol taste to it!!!!

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