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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan. Sauté garlic and onion until golden and fragrant.
Add chilli flakes, tomato paste, and cherry tomatoes. Stir well.
Pour in vodka. Let it reduce fully for enhanced flavour.
Stir in cream, season with salt and black pepper, and toss in a few basil leaves.
Boil pasta in salted water until al dente or to your liking.
Add pasta to the sauce. Mix to coat evenly.
Turn off the heat, stir in grated parmesan, a spoon of chilli oil or crisp, and fresh basil.
Adjust the sauce with reserved pasta water if needed.
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Use 2-4 tbsp grated parmesan, to taste.
Vodka enhances the tomato flavour, helps cream and tomato emulsify beautifully, and adds depth without tasting boozy. The alcohol cooks off, leaving only the richness behind.
Why use vodka in pasta sauce?
Vodka enhances the tomato flavour and helps the cream and tomato emulsify beautifully, adding depth without a boozy taste.
Can I adjust the spice level?
Yes, you can adjust the amount of chilli flakes and chilli oil or crisp to your liking.
What type of pasta works best?
Rigatoni is recommended, but you can use any pasta you prefer.
How can I make the sauce creamier?
Add more cream or adjust with reserved pasta water to reach your desired consistency.
Can I omit the vodka?
Yes, but it will alter the flavor profile. The vodka adds depth and enhances the tomato flavor.
