Spaghetti alla Vodka

I truly hate vodka. It takes me back to high school, sneaking swigs out of sight of my parents and doing my best to look brave in front of my friends.

But pasta alla vodka? That’s a different story. I don’t know who discovered this, but the vodka somehow intensifies the sauce’s flavour and adds a subtle tanginess to an otherwise rich base. Plus, it makes for a dramatic flambé — perfect for any drama majors hoping to impress with a show-stopping dish. Not into pyrotechnics? That’s fair! Just simmer the vodka until it reduces.

I love this dish because it’s a little… naughty. Once you’ve committed to cooking with vodka, why not lean in and add cheese, cream, and spice to your heart’s content? It comes together quickly, is utterly comforting, and tastes nothing like the vodka you remember from high school. Cheers to that!

A post shared by Liz Worndl (@plated.by.liz)

Spaghetti alla Vodka

Serves: 2
Total time: ~35 minutes (active prep ~25 minutes)

Ingredients

• 1/2 package dried spaghetti (250 g)
• 2 shallots, finely diced
• 3 cloves garlic, thinly sliced
• 1 tbsp salted butter (15 g)
• 2 tbsp extra-virgin olive oil (30 ml), plus more for garnish
• 1–2 tsp dried chili flakes, to taste
• 1/3 cup tomato paste (80 g)
• 1/3 cup vodka (80 ml)
• 1 cup reserved pasta water (240 ml)
• 1/4 cup heavy cream (60 ml)
• 1/3 cup grated Parmesan (30 g), plus more for garnish
• 1 large handful cherry tomatoes
• Fresh mozzarella or burrata, for finishing
• Fresh basil, for garnish
• Salt and pepper

Instructions

1. Roast tomatoes: Preheat oven to 415 °F (210 °C). Place cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper. Roast 15–20 min until blistered and slightly burst.
2. Boil pasta water: Bring a large pot of water to a rolling boil. Season generously with salt (~1 tbsp per 4 L water) until it tastes “like the sea.”
3. Make sauce:
   •In a deep pan or pot over medium heat, melt butter with 1 tbsp of olive oil.
   •Add garlic and chili flakes; cook 30 sec until aromatic.
   •Add shallots, season lightly, cook 3–5 min until translucent.
   •Stir in tomato paste; cook 1–2 min until darker and slightly jammy.
   •Carefully add vodka. Optional flambé: tilt pan over gas flame or use a long lighter, with lid nearby for safety.* Otherwise, simmer until reduced by ~75%.
   •Lower heat to very low and set aside until pasta is ready.
4. Cook pasta: Add spaghetti to boiling water. Cook until al dente (tender but slightly firm, no raw white core). Reserve at least 1 cup of pasta water before draining.
5. Finish sauce:
   •Return sauce to medium-low heat. Stir in 1/4 cup of pasta water, followed by the cream until smooth.
   •Add spaghetti and roasted tomatoes and toss to coat.
   •Gradually add more pasta water (~ ¼ cup at a time) alternating with Parmesan in increments, tossing to create a silky, cohesive sauce. Almost a full cup of pasta water may be needed**
6. Plate: Twirl spaghetti into nests with tongs, spoon over extra sauce. Top with torn mozzarella or burrata, drizzle olive oil, sprinkle chili flakes, salt, pepper, Parmesan, and fresh basil. Serve immediately.

Notes

*Ensure you have a fitted lid nearby when flambéing. This allows you to quickly put out the flame if it feels out of control or you get spooked.

**Don’t worry if the sauce looks watery when adding pasta water. You usually need more than you think. The sauce will thicken significantly as the pasta finishes cooking. For best results, it should appear slightly loose and thin just before serving.

Shopping List

⬜ 1/2 package dried spaghetti (≈250 g / 8.8 oz)
⬜ 2 shallots
⬜ 3 garlic cloves
⬜ Salted butter (15 g)
⬜ Extra-virgin olive oil (30 ml)
⬜ Dried chili flakes
⬜ Tomato paste (80 g)
⬜ Vodka (80 ml)
⬜ Heavy cream (60 ml)
⬜ Grated Parmesan (30 g+)
⬜ 1 large handful cherry tomatoes
⬜ Fresh mozzarella or burrata
⬜ Fresh basil
⬜ Salt and pepper