Pasta alla Vodka Recipe Learn under Expert Guide 

A 30-minute pasta alla vodka recipe with a creamy tomato and vodka sauce, bacon, and Parmesan cheese is excellent for a quick midweek supper!  

– 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 heese – 1 tablespoon fresh parsley



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


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


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


Once the vodka has nearly completely boiled down, add it, mix, and simmer for a few minutes.  


Add the red pepper flakes, salt, pepper, and nutmeg and stir. Pour the tomato puree into the skillet and mix in the heavy cream or half-and-half.  


Heat till boiling. Add the cooked pasta, bacon, and Parmesan cheese, mixing well.   


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

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