Indulge in the creamy, rich flavors of an Italian classic with a twist! Our take on the iconic Vodka Pasta brings you all the deliciousness—minus the alcohol. Perfectly cooked pasta is enveloped in a luscious tomato-cream sauce, infused with the subtle warmth of garlic and a hint of spice. This recipe captures the essence of Italian comfort food, offering a satisfying and family-friendly dish that’s easy to whip up on any night. Whether you’re a pasta lover or just looking for a new favorite, this alcohol-free version is sure to become a staple in your kitchen!
Italian “Vodka” Pasta (Without Vodka)
Description:
This is a rich and creamy pasta dish inspired by the classic Penne alla Vodka, but without the vodka! The sauce is made with tomato paste, heavy cream, and a blend of Italian seasonings, delivering a luxurious, velvety texture with a hint of heat from hot pepper paste and red pepper flakes. The combination of Parmesan and Pecorino Romano cheese adds a deep, savory flavor, while the rigatoni absorbs the sauce beautifully.
Ingredients:
- 1/4 cup olive oil
- 3 tsp minced garlic
- 2/3 cup tomato paste
- 2 tbsp hot pepper paste
- 1 1/2 cups heavy cream
- 3 tsp dried basil
- 3 tsp red pepper flakes
- 1 tsp Italian seasoning
- 3/4 tsp black pepper
- 1 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1 lb box rigatoni
- 3 tbsp butter
- 1/4 cup pasta water
Preparation
1. Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Add the rigatoni and cook according to the package instructions until al dente.
- Reserve 1/4 cup of pasta water, then drain the rigatoni.
2. Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and hot pepper paste. Cook for about 2-3 minutes until the paste darkens slightly.
- Pour in the heavy cream and stir to combine. Cook the mixture for 5-7 minutes, allowing it to thicken slightly.
3. Season the Sauce:
- Add the dried basil, red pepper flakes, Italian seasoning, and black pepper to the sauce. Stir well to incorporate the seasonings.
- If the sauce becomes too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
4. Finish the Sauce:
- Reduce the heat to low and stir in the grated Parmesan and Pecorino Romano cheeses until melted and smooth.
- Add the butter and stir until fully melted and incorporated.
5. Combine with Pasta:
- Add the cooked rigatoni to the skillet with the sauce.
- Toss the pasta in the sauce until evenly coated.
6. Serve:
- Serve the pasta hot, garnished with extra grated cheese and fresh basil if desired.
Nutritional Information (Approximate per serving):
- Calories: 600-650
- Protein: 18g
- Carbohydrates: 55g
- Fat: 35g
Your taste buds have just experienced a flavor explosion, and now it’s time to savor the satisfaction. This Italian Vodka Pasta, reinvented without the vodka, delivers all the creamy richness and bold flavors you crave. It’s a dish that proves you don’t need alcohol to create an unforgettable culinary masterpiece. Whether it becomes your go-to weeknight comfort meal or a special dinner to impress guests, one thing’s for sure: this pasta will have everyone coming back for seconds. Buon appetito!