Pasta alla Vodka

A 30-minute pasta alla vodka recipe with a creamy tomato and vodka sauce, bacon, and Parmesan cheese is perfect for a quick weeknight dinner! 

– 12 ounces pasta  – 1 tablespoon olive oil – 1 large onion – 3 cloves garlic  – ½ cup vodka – ⅛ teaspoon nutmeg – ¼ teaspoon red pepper flake – salt and pepper – 14 ounces tomato puree – 1 cup half and half – 6 slices bacon  – 1 cup Parmesan cheese – 1 tablespoon fresh parsley



Follow package directions to cook pasta. Drain in a colander and rinse under cold water to stop cooking. 

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Hold some pasta water in case we need to thin the sauce. Heat olive oil in a large skillet on medium-high. 

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The onion should soften and become translucent after 3–5 minutes. Add garlic and cook for 30 seconds until fragrant. 

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The vodka should be almost completely cooked down after a few minutes of stirring.  

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Mix in nutmeg, red pepper flakes, salt, and pepper. Stir in half-and-half or heavy cream after adding tomato puree to the skillet. Bring to boil. 

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Add cooked pasta, bacon, and Parmesan. We know vodka is nearly colourless, odourless, and flavourless. 

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As the name implies, this sauce contains vodka! After cooking, the sauce tastes alcohol-free. 

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The purpose of the vodka is to bring out the flavours and acids from the tomatoes in the sauce and to accentuate the sweetness of the cream. 

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Add some of the reserved pasta water if the sauce is too thick and the pasta has absorbed it all. Add parsley and serve. 

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