Vodka Pasta

Rule #308: You can never go wrong with vodka and pasta. Especially if they’re put together.

I can’t quit this pasta. I dream about it. I finally couldn’t take it anymore and made it this past Saturday to calm my cravings. It’s got bacon, vodka, tomatoes, and pasta. I mean, seriously. What could possibly go wrong? It’s perfect. Pasta Perfect.

Vodka Pasta 2

To make it a little lighter, we used Banza chickpea pasta. It’s got fewer calories and carbs, plus more fiber. It’s just as delicious as regular pasta! Try it out!

Vodka Pasta

If you are looking for your next favorite cookbook, you have to get this one: The Godfather: The Corleone Family Cookbook. I adapted this recipe from their Pasta alla Vodka. All of the recipes in the book are wonderful! They even have cute blurbs before each recipe that relate to the Godfather Trilogy. We are actually having the Wedding Soup from this cookbook for dinner tonight (minus the pasta – going low carb).

Corleone family cookbook

I’ll update this post with step-by-step pictures later on, but I had some requests for this recipe on Instagram! Ask and you shall receive, my pals.

Vodka-Pasta

Vodka Pasta

8 oz. pancetta or bacon, chopped
½ yellow onion, diced
3 cloves garlic, minced or pressed
½ cup vodka
1 28-oz. can crushed tomatoes
¾ tsp. Kosher salt, plus more for boiling pasta
¼ tsp. freshly ground black pepper
1 cup heavy cream
1 lb. pasta (penne, elbow, or other tube-like pasta)
Basil leaves, julienned
Parmesan cheese, for garnish

In a large skillet or Dutch oven, brown the pancetta or bacon over medium-high heat. Add in the onion and sauté until softened (about 8 minutes). Add in the garlic and cook until fragrant (about 1 minute). Pour in the vodka and stir to scrape the browned bits off the bottom of the pan.

Turn the heat to medium-low and add in the crushed tomatoes, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally. Remove the lid and simmer another 5 minutes.

Meanwhile, cook the pasta in a pot of heavily salted water until al dente (about 8 minutes). Drain and rinse with cold water.

Slowly pour the cream into the tomato sauce, stirring to combine. Simmer another 5 minutes. Add the cooked pasta to the tomato sauce, stir, and cook another minute. Gently stir in the basil. Serve with Parmesan cheese.

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