All I need is more time… and pasta

Best Spaghetti alla Vodka


  • ¼ cup olive oil
  • 1½ cups diced onion
  • 1½ tsp. kosher salt divided
  • ½ tsp. ground black pepper
  • 1/8 tsp. crushed red pepper flakes
  • 4 garlic cloves, chopped
  • fresh chili to taste, chopped
  • 1/2 cup vodka
  • 1 28 oz. can tomatoes paste ( or chopped tomatoes)
  • 1 teaspoon white sugar
  • 16 oz. dried pasta
  • 1 cup heavy whipping cream
  • ½ cup grated Parmesan cheese plus additional for garnish
  • Chopped fresh parsley or basil for garnish

For a meaty version you can add 4 ounces thinly sliced prosciutto, cut into strips and cooked with the onion and garlic.


  • Heat olive oil in a deep pan over medium heat; add onion, 1½ teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add garlic and chillies; cook, stirring occasionally, 2 minutes.
  • Add vodka; cook, stirring to release browned bits from bottom of pan.
  • Add tomato paste to pan. Bring to a simmer; reduce heat to medium low.
  • Stir in 1 teaspoon sugar; simmer until flavorful about 15 minutes.
  • Cook pasta in a pot of boiling salted water until package directions for al dente.
  • Drain pasta in a colander and coat with good glug of olive oil.
  • Remove tomato sauce from heat. Stir cream and ½ cup Parmesan cheese until combined.
  • Garnish with grated Parmesan cheese and herbs.

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