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Obsessed with Vodka Pasta (Without the Vodka)

30m

Obsessed with Vodka Pasta (Without the Vodka)

Author:

chef_natalie_

TikTok

32M

Obsessed with Vodka Pasta (Without the Vodka)

Name: Obsessed with Vodka Pasta (Without the Vodka)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian-American
Ingredients: 1/4 cup Olive oil; 3 tsp Minced garlic; 2/3 cup Tomato paste; 2 tbsp Hot pepper paste; 1 1/2 cup Heavy cream; 3 tsp Dried basil; 3 tsp Red pepper flakes; 1 tsp Italian seasoning; 3/4 tsp Black pepper; to taste Salt; 1 cup Parmesan cheese (grated); 1/4 cup Pecorino Romano cheese (grated); 1 lb box Rigatoni pasta; 3 tbsp Butter; 1/4 cup Pasta water (reserved from cooking pasta)

This recipe recreates the rich and creamy flavors of popular vodka pasta, but without any alcohol. It features a luscious sauce made with olive oil, garlic, tomato paste, hot pepper paste, heavy cream, and a blend of aromatic spices. Parmesan and Pecorino Romano cheeses add depth and savoriness, while butter and pasta water help emulsify the sauce to perfection. This 'no-vodka' version delivers all the comfort and deliciousness, making it a perfect weeknight meal.

#pasta

#vodka pasta

#no vodka

#creamy

#rigatoni

#italian

#comfort food

#quick meal

#dinner

#vegetarian-friendly

Sautéing garlic and pepper paste

Recipe Information

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

Italian-American

English

Nutrition (per serving)

700

Calories

18g

Protein

56g

Carbs

49g

Fat

Creamy sauce simmering

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Adding Parmesan cheese to the sauce

Instructions

0/8 completed

1
Boil a large pot of salted water. Add the rigatoni and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
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12m
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Boil a large pot of salted water. Add the rigatoni and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
12m
Ensure the water is generously salted for flavorful pasta. Cook until al dente for the best texture when combined with the sauce.
2
In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
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2m
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In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
2m
Be careful not to burn the garlic, as it can become bitter quickly.
3
Stir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.
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3m
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Stir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.
3m
Cooking the tomato paste helps remove its raw taste and enhances its sweetness.
4
Pour in the heavy cream, then add the dried basil, red pepper flakes, Italian seasoning, black pepper, and salt to taste. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly.
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5m
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Pour in the heavy cream, then add the dried basil, red pepper flakes, Italian seasoning, black pepper, and salt to taste. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly.
5m
Taste and adjust seasonings as needed. If you prefer a less spicy sauce, reduce the red pepper flakes.
5
Remove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.
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2m
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Remove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.
2m
Removing from heat prevents the cheese from clumping or becoming oily.
6
Add the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.
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2m
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Add the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.
2m
The pasta water helps bind the sauce to the pasta and adds extra starchiness.
7
Add the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.
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2m
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Add the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.
2m
Serve immediately for the best flavor and texture. If the sauce is too thick, add a splash more pasta water.
8
Serve the pasta hot, optionally garnished with fresh basil or extra grated cheese.
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1m
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Serve the pasta hot, optionally garnished with fresh basil or extra grated cheese.
1m
A sprinkle of fresh parsley or basil can add a nice touch of color and freshness.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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Obsessed with Vodka Pasta (Without the Vodka)

Recipe Information

Ingredients

Olive oil

Minced garlic

Tomato paste

Hot pepper paste

Heavy cream

Dried basil

Red pepper flakes

Italian seasoning

Black pepper

Salt

Parmesan cheese(grated)

Pecorino Romano cheese(grated)

Rigatoni pasta

Butter

Pasta water(reserved from cooking pasta)

Servings: 6

Instructions

In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.Preview2mPreviewIn a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.2m

Stir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.Preview3mPreviewStir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.3m

Remove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.Preview2mPreviewRemove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.2m

Add the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.Preview2mPreviewAdd the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.2m

Add the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.Preview2mPreviewAdd the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.2m

Serve the pasta hot, optionally garnished with fresh basil or extra grated cheese.Preview1mPreviewServe the pasta hot, optionally garnished with fresh basil or extra grated cheese.1m

🍽️More Recipes

Parmesan cheese
(grated)

Pecorino Romano cheese
(grated)

Pasta water
(reserved from cooking pasta)

In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Preview
2m
Preview
In a separate pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
2m

Stir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.
Preview
3m
Preview
Stir in the tomato paste and hot pepper paste. Cook for 2-3 minutes, stirring occasionally, to deepen their flavor.
3m

Remove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.
Preview
2m
Preview
Remove the pan from the heat. Stir in the grated Parmesan and Pecorino Romano cheeses until fully melted and smooth.
2m

Add the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.
Preview
2m
Preview
Add the butter and the reserved pasta water to the sauce, stirring until the butter is melted and the sauce is creamy and well-emulsified.
2m

Add the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.
Preview
2m
Preview
Add the drained rigatoni to the sauce. Toss well to ensure all the pasta is evenly coated.
2m

Serve the pasta hot, optionally garnished with fresh basil or extra grated cheese.
Preview
1m
Preview
Serve the pasta hot, optionally garnished with fresh basil or extra grated cheese.
1m