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This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.

Everyday Food, May 2004

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat oil over medium heat. Add garlic and red-pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes and their juice, breaking tomatoes up with a wooden spoon.

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  • Stir in tomato paste, sugar, vodka, and 3/4 cup water; season with salt. Simmer over medium heat, stirring occasionally, until sauce has thickened, 20 to 25 minutes. Stir in cream; cook just until heated through (do not boil).

  • Meanwhile, cook pasta in a large (5-quart) pot of boiling salted water until al dente, according to package instructions. Drain, and return to pot.

  • Add sauce to pasta, and toss to combine. Serve immediately, sprinkled with Parmesan.

Cook's Notes

Before you start preparing the ingredients, set a pot of water to boil over high heat. This way, the pasta will end up cooking while the sauce simmers.

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