I've been dying to try Eric Kim's Pasta Alla Vodka from the NY Times (it has over 3000 four-star reviews)! I love everything he makes so I decided to give it a try and I have NO REGRETS! I decided to add my own spin on it by incorporating a few adjustments to amp up the flavor.
This recipe includes crispy bacon, a rich creamy sauce, and a hint of spice from Calabrian chili or red pepper flakes. The addition of sun dried tomato paste brings depth to the sauce, while the finishing touches of ricotta, parmesan, and pecorino create an irresistibly creamy pasta dish. This dish is perfect for a cozy night at home or a dinner party when you want to impress without spending hours in the kitchen. If you like pasta but with an American comfort food twist, check out my Hamburger Helper replacement: Cheesy Beef Pasta!
Why You’ll Love This Pasta Alla Vodka Recipe
- Minimal Ingredients: This recipe uses simple pantry staples but delivers bold, complex flavors.
- Rich and Creamy: The combination of heavy cream, ricotta, and vodka makes a creamy sauce that clings perfectly to the pasta.
- Quick and Easy: With a little over 30 minutes, you can create a restaurant-quality dish for a quick weeknight dinner.
- Customizable: You can adjust the spice level with more chili flakes or even add some rotisserie chicken for extra protein.
Pasta Alla Vodka Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
- 1 tablespoon olive oil
- 4 slices thick-cut bacon (6 ounces), coarsely chopped
- ½ teaspoon red pepper flakes or 1 teaspoon Calabrian chili (Add more if you want more of a kick)
- 1 teaspoon dried oregano
- 4 large garlic cloves, lightly crushed but left whole
- 1 medium yellow onion, finely chopped
- Freshly ground black pepper, to taste
- 3 tablespoon sundried tomato paste (optional, but adds depth)
- 3 tablespoon tomato paste (or 6 tablespoon if not using sundried tomato paste)
- ½ cup vodka: Adds a subtle, rich flavor and deglazes the pan (see note on vodka below)
- 1 pound fusilli (or your pasta of choice)
- 1 cup heavy cream: For that smooth, creamy sauce that ties everything together.
- 1 cup pecorino, grated
- ⅓ cup parmesan cheese, grated
- 1 cup ricotta: Added on top to give a cool, creamy contrast.
- Finely chopped flat-leaf parsley or basil, for serving.
NOTE: Does Alcohol really fully cook off? Well. not entirely! So if you have someone that is in recovery or needs to totally obstain from any alcohol then keep that in mind. Adam Ragusea has a great YouTube Video on this.
Cooking Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
- Sauté the bacon (see note below): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy, about 3-4 minutes. Remove and set aside. Leave 3 tablespoon of the oil in the pan.
- Cook the pasta: While the sauce simmers, cook your pasta according to the package instructions 2 minutes short of al dente. Reserve 2 cups of pasta water before draining.
- Bloom the spices: Turn the heat to medium and add in the red pepper flakes (or Calabrian chili) to the pan. I found that the 1 teaspoon of Calabrian chili added very mild spice so keep that in mind. Add the oregano and sauté for 1 minute.
- Add the onion, and lightly crushed garlic cloves (you just want to hit the clove with a knife to release some of the flavor). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Add the tomato paste: Stir in the sun dried tomato paste (if using) and regular tomato paste, cooking for about 2-3 minutes to deepen the flavors.
- Deglaze with vodka (see note under ingredients): Turn off the heat and pour in ½ cup vodka to deglaze the pan, scraping up any flavorful brown bits from the bottom with a wooden spoon. Turn the heat to medium and simmer for 5 minutes until the vodka reduces to a little more than half. Fish out the whole garlic cloves.
- Blend (Optional): I have a picky eater so I blended my sauce and then returned it to the pan.
- Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Finish the sauce: Toss the cooked pasta in the sauce, adding some of the reserved pasta water to adjust the sauce’s consistency. Stir in the grated pecorino and parmesan until melted.
- Serve: Spoon the pasta into bowls and top with a dollop of ricotta, a sprinkle of parmesan, and freshly chopped parsley or basil.
NOTE: Looking back, I would love to try adding the bacon back in the sauce when I blend it. I think that would add some nice umami flavor but of course optional 🙂
Substitutions and Variations
- No vodka? Replace it with gin or chicken broth and a squeeze of lemon for tanginess.
- Vegetarian Option: Skip the bacon and add extra veggies like spinach or fresh tomatoes.
- Best results: Stir in some of the reserved pasta water to help the sauce stick to the pasta for the perfect creamy texture.
FAQ
What type of pasta is best for this recipe?
This dish works well with fusilli, penne, or rigatoni. These pasta shapes hold onto the creamy sauce beautifully, ensuring every bite is packed with flavor.
Can I use fresh tomatoes instead of tomato paste?
Yes! While tomato paste provides a concentrated flavor, you can use fresh tomatoes or tomato sauce. Just let them cook down for a longer period to achieve the right consistency.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in an airtight container for up to 3 days. Reheat the sauce over low heat, adding a little pasta water to loosen it up before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta in a pan over low heat, adding a splash of water or broth to keep the sauce creamy.
Can I freeze the sauce?
Yes, you can freeze the vodka sauce (without the pasta) for up to 3 months. Allow it to thaw overnight in the refrigerator, then reheat and toss with freshly cooked pasta.
This Ricotta Pasta alla Vodka is a luxurious yet simple pasta dish that strikes the perfect balance between creamy, tangy, and spicy. Whether you’re cooking for a special occasion or just craving something indulgent, this pasta is sure to become a regular rotation in your household. Serve it with a glass of Sauvignon Blanc and enjoy the rich flavors that make this dish unforgettable!
⭐️ Recipe
Pasta Alla Vodka w/ Ricotta
Ingredients
- 1 tablespoon olive oil
- 4 slices thick-cut bacon 6 ounces, coarsely chopped
- ½ teaspoon red pepper flakes or 1 teaspoon Calabrian chili
- 1 teaspoon dried oregano
- 4 large garlic cloves crushed but left whole
- 1 medium yellow onion finely chopped
- Freshly ground black pepper to taste
- 3 tablespoon sundried tomato paste optional, but adds depth
- 3 tablespoon tomato paste or 6 tablespoon if not using sundried tomato paste
- ½ cup vodka
- 1 pound fusilli
- 1 cup heavy cream
- 1 cup pecorino grated
- ⅓ cup parmesan cheese grated
- 1 cup ricotta
- Finely chopped flat-leaf parsley or basil for serving.
Instructions
- Sauté the bacon: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thick-cut bacon and cook until crispy, about 3-4 minutes. Remove and set aside. Leave 3 tablespoon of the oil in the pan. See note in note section.
- Cook the pasta: While the sauce simmers, cook your pasta according to the package instructions 2 minutes short of al dente. Reserve 2 cups of pasta water before draining.
- Bloom the spices: Turn the head to medium and add in the red pepper flakes (or Calabrian chili) to the pan. See note in notes section. Add the oregano and sauté for 1 minute.
- Add the onion, and lightly crushed garlic cloves (you just want to hit the clove with a knife to release some of the flavor). Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Add the tomato paste: Stir in the sun dried tomato paste (if using) and regular tomato paste, cooking for about 2-3 minutes to deepen the flavors.
- Deglaze with vodka (see note in note section): Turn off the heat and pour in ½ cup vodka to deglaze the pan, scraping up any flavorful brown bits from the bottom with a wooden spoon. Turn the heat to medium and simmer for 5 minutes until the vodka reduces.
- Add the cream: Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste. Fish out the whole garlic cloves.
- Blend (Optional): I have a picky eater so I blended my sauce and then returned it to the pan.
- Finish the sauce: Toss the cooked pasta in the sauce, adding some of the reserved pasta water to adjust the sauce’s consistency. Stir in the grated pecorino and parmesan until melted.
- Serve: Spoon the pasta into bowls and top with a dollop of ricotta, a sprinkle of parmesan, and freshly chopped parsley or basil.
Video
Notes
- Does Alcohol really fully cook off? Well. not entirely! So if you have someone that is in recovery or needs to totally obstain from any alcohol than keep that in mind. Adam Ragusea has a great YouTube Video on this.
- The teaspoon of Calabrian chili adds a small hint of spice. Add more or red pepper flakes if you like your sauce on the spicier side.
- Optional: If blending your sauce, add the bacon back in for more umami flavor.
Harry says
Thank you!