Easy Fettuccini a La Vodka
Indulge in the creamy, savory comfort of *Easy Fettuccini a La Vodka*, a restaurant-worthy pasta dish you can whip up in just 35 minutes! This recipe combines tender fettuccini with a luscious vodka-infused tomato cream sauce, made decadent with heavy cream, Parmesan cheese, and a touch of caramelized tomato paste. Its rich flavor is balanced by the subtle kick of crushed red pepper flakes, fragrant garlic, and fresh basil. Perfect for weeknight dinners or entertaining guests, this easy-to-follow recipe delivers gourmet results with minimal effort. Serve it hot, garnished with extra Parmesan and fresh herbs for a truly irresistible meal. Keywords: creamy fettuccini recipes, vodka sauce pasta, quick Italian dinner.
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.5 tsp Crushed red pepper flakes
- 6 oz Tomato paste
- 0.5 cup Vodka
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, freshly grated
- 0.25 cup Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper
- 0.5 cup Pasta water
Instructions
Bring a large pot of salted water to boil. Cook the fettuccini according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt completely.
Add the finely chopped onion to the skillet. Sauté for 4-5 minutes, or until the onion is soft and translucent.
Stir in the minced garlic and crushed red pepper flakes. Cook for another 1 minute until fragrant.
Add the tomato paste to the skillet and stir well to combine. Cook for 2-3 minutes, allowing the tomato paste to slightly caramelize and deepen in flavor.
Carefully pour in the vodka. Stir and let it simmer for 2-3 minutes, reducing slightly and cooking off the alcohol.
Lower the heat to medium-low and stir in the heavy cream. Continue stirring until the sauce is smooth and a light orange color.
Add the cooked fettuccini to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.
Stir in freshly grated Parmesan cheese and chopped basil. Taste the sauce and season with salt and black pepper as needed.
Serve immediately, garnished with extra Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
